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Bobby Flay's Burger Tips

Bobby Flay's Burger Tips

One of the seminars I attended while at the Food and Wine Classic in Aspen was Bobby Flay's "Grill It!" The Food Network star was incredibly entertaining, rowdy, and funny. His demo consisted of a surf-and-turf theme: first he made lobster and clams then he made three types of burgers. The master of the grill, Bobby is particular about creating the perfect burger.

To check out his seven tips to burger heaven,

.

  1. The type of meat in the patty is important. Do not use extra-lean meat. Instead look for meat that is 80 percent meat and 20 percent fat. The ideal size for a burger patty is 6 ounces.
  2. When forming the patty, make an indent with your thumb in the middle. This will ensure that the meat plumps nicely. Flatten the patty before placing on the grill. Never press down on the patty or flatten it while cooking. This will release the precious juices that are essential to a burger's flavor.
  3. The best burgers are all beef. He prefers the purity of ground beef and dislikes "meatloaf burgers" in which vegetables and other ingredients are mixed with the ground meat. Use the toppings and condiments to make the burger more exciting.
  4. Only flip the burgers one time. To form a good crust, set the patty on the grill and leave it alone for several minutes. Over high heat, a burger usually cooks in about four minutes per side.
  5. Properly melt the cheese. There is nothing worse than a burger with half melted cheese. Trap the heat by closing the grill over the patties. If cooking indoors, place a metal bowl over the burgers to melt the cheese.
  6. Don't overlook the rolls. Ideally, the rolls should be soft and chewy with a light toast.
  7. Be aware of the four main factors — thickness of the patty, the fat content of the meat, the heat of the grill, and the condiments — that affect the burger. Take care when controlling these factors and you'll end up with sheer burger bliss.

What are your tips for making the best burger? Share your secrets with us below!

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Join The Conversation
chancleta chancleta 7 years
great tips!
chancleta chancleta 7 years
great tips!
littleliz littleliz 7 years
Our just put up tinfoil along the back and side of the stove so the grease splashes on that instead. Easy cleanup!
rangrace rangrace 7 years
When grilling inside best to have a splash guard so your walls dont get all greasy
weyes weyes 7 years
i had a burger at bobby flay's restaurant in nyc and it was the DRYEST burger i've ever tasted. it was hard, too - practically inedible. his "southwestern fries" were also unpleasantly spicy. thumbs down on the whole meal!
amandalynnmc amandalynnmc 7 years
I have no tips to share. I just want to have Bobby Flay come grill for me for one afternoon. No hanky panky. Just grill me some burgers and steaks.
zombielove zombielove 7 years
woohoo, i find bobby flay EXTREMELY attractive. love his show THROWDOWN
zombielove zombielove 7 years
woohoo, i find bobby flay EXTREMELY attractive.love his show THROWDOWN
shoneyjoe shoneyjoe 7 years
True, but if you leave the hunk of meat whole as long as possible, the surface to mass ratio is kept relatively low. The problem arises when meat is ground too long in advance, which then means that bacteria living on the outside of the meat has a lot of "outside" on which to play around and a lot of time in which to do it. Grinding your own beef eliminates that time factor.
tlsgirl tlsgirl 7 years
I was under the impression that it wasn't the grinding technique, but the grinding of the meat itself that made bacteria a problem, as it mixes bacteria on the meat's surface throughout the patty, meaning that surface bacteria can't be eliminated through searing, as with a steak.
smart-boy smart-boy 7 years
I LIVE HIS SHOW AND HE CAN COOK
sydnei sydnei 7 years
lov his show 'coz he is a hottie
shoneyjoe shoneyjoe 7 years
Don't overcook them! Medium rare is a perfect burger, and food-borne pathogens are not a real factor if you grind your own beef.
gabiushka gabiushka 7 years
Bobby Flay hot?? Yuck, I'll pass. I will take a burger tough.
bodiezeffa bodiezeffa 7 years
This hottie tottie can cook for me anytime......
LesleyP825 LesleyP825 7 years
I love burgers. Mmmm.........
firefly77 firefly77 7 years
it's actually easier to use a sauce pot or a domed lid instead of a bowl when grilling indoors. just because it's easier to handle!
soulight soulight 7 years
very interesting! i must pass this info along to the bf, he's got a major man crush on Bobby and will probably love this info.
Courtney82 Courtney82 7 years
that was very interesting, thanks for the info
CaterpillarGirl CaterpillarGirl 7 years
forget the burger can i just have that redhead on a plate instead? I basically cook my burgs the same way bobby does, except i dont use cheese.
CaterpillarGirl CaterpillarGirl 7 years
forget the burger can i just have that redhead on a plate instead? I basically cook my burgs the same way bobby does, except i dont use cheese.
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