Skip Nav
Trader Joe's
The Best New Trader Joe's Items to Fill Your Cart With This Month
Recipes
Peppermint Pattie Brownie Hearts Are Downright Lovely
Original Recipes
Velveeta-Free Queso to Make This Super Bowl

Tips From Bobby Flay's Burger Seminar at 2009 Aspen Food & Wine Classic

Bobby Flay Shares Suggestions For Making Supreme Burgers

Although he'd just given President Obama a lesson on grilling steaks, Bobby Flay was back on the burger track at his seminar in Aspen, where, like fellow Iron Chef Michael Symon, he had plenty of his own venting to do. "I've never met a vegetarian burger that I like," he declared, as he wowed the crowd with a Cheyenne burger (barbecue sauce, bacon, cheddar, and onion rings), garlic-parsley bistro fries, and a chocolate milkshake. "And I can't stand a cheeseburger that's not fully melted." To right all the world's burger wrongs, Bobby offered plenty of pointers for plating the perfect burger patty. Be burger-equipped for the holiday weekend when you read more.


  • Don't skimp on the fat: Bobby's ideal blend is 80 percent meat and 20 percent fat. When I asked him why he didn't prefer 70-30 burgers, as Tyler Florence does, Bobby said he finds overly fattening cuts of meat to be too rich to eat.
  • Don't push down on your patty as you're cooking it; you'll drain all the juices out of the meat and wind up with a dry burger.
  • Always season your burger with salt and pepper. It helps to form a crust, which seals in moisture.
  • Cook burgers on a griddle or a cast iron pan rather than on the grill. This also helps the burger to form a crust.
  • Turn burgers only once to get a nice crust from the direct heat and don't peek.
  • Last, but certainly not least, be sure to melt cheese completely. Do this by adding a small amount of water to the grill, then enclosing the burger with a lid or a large bowl. This helps to add moisture to the burger as well.

What tips can you offer for making superbly succulent burgers?


Image

Image

Image

Image

Image

Image

Image

Around The Web
Spaghetti Aglio e Olio Recipe
Wet Martini Recipe
What Is a Foodgasm?
Barbecue Shrimp Tacos

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

Join The Conversation
Spectra Spectra 6 years
Ha, this is kind of funny...every time we go to my husband's friend's house, his friend (who thinks he's the best griller on the planet) always mushes the patties down on the grill. Last time he did that, I told him that he was making all the juice leak out, but he didn't want any grill critique, so I just let him finish making them and they were indeed pretty dry. I will say that fat is very key to making juicy burgers. I tried using 90% lean ground sirloin once and the burgers were a lot more dry than I thought they'd be. Oh, and never buy those premade burger patties...those things are nothing but hard little hockey pucks when you cook them. Plus, they're always really dry and bland because there's no salt and pepper in them.
Spectra Spectra 6 years
Ha, this is kind of funny...every time we go to my husband's friend's house, his friend (who thinks he's the best griller on the planet) always mushes the patties down on the grill. Last time he did that, I told him that he was making all the juice leak out, but he didn't want any grill critique, so I just let him finish making them and they were indeed pretty dry. I will say that fat is very key to making juicy burgers. I tried using 90% lean ground sirloin once and the burgers were a lot more dry than I thought they'd be. Oh, and never buy those premade burger patties...those things are nothing but hard little hockey pucks when you cook them. Plus, they're always really dry and bland because there's no salt and pepper in them.
Chrstne Chrstne 6 years
I have always followed Bobby's tips. However, it doesn't make the burger taste more burger-y. It always tastes like a meatball. It's weird. I hate making my own burgers because of it!
Latest Food
X