Best-Ever Burger

Whether you load yours up with all the burger toppings imaginable or prefer to keep it simple, the best cheeseburger first and foremost must nail the basics. We’re here to give you our recipe for the best burger possible, from the well-seasoned patty to the best cheese. Fire up the grill—our go-to recipe will be the base for your favorite burgers at cookouts all summer long. 

What kind of ground beef should I buy?
We like cooking with 80 percent lean, 20 percent fat. It makes for a juicy, but not greasy burger. (With less fat, you're at high risk for dry meat.) While the pre-made patties are tempting and convenient, they can be over-packed, which can lead to dense burgers. It's easier and better to form your own. 

The best cheese for a cheeseburger.
If you're looking to go classic, we think the creaminess and superior melt factor of American cheese can't be beat. But, as long as your cheese has the desired melting factor, the world is really your oyster. Cheddar, Monterey Jack, and smoked gouda would all be delicious options depending on your toppings. 

How long should I cook my burger?
The best way to check when your burger is done is to use an internal meat thermometer. We cook our burgers to medium, but he time and temp. all depends on how you like your burgers:
— Well done: 165°
—Medium well: 150–155°
— Medium: 145–150°
— Medium rare: 140–145°
— Rare: 135°  

Top tips for making the best cheeseburger:
— Forming the patty. To fit nicely inside of a standard bun, we aim for 3 1/2- to 4" wide, or about 1" wider than the bun.  Know that the burger will shrink a bit when it cooks.
— Use the thumbprint trick. Trust us—it really works. Pressing your thumb into the center of each patty helps with the burger's shape. As the burger is cooking, it tends to puff in the center. This indentation combats this problem.
— How to season your burger. We don't add the salt until right before it hits the grill. We find that results are generally more tender, not as tough. Our biggest piece of advice is to SEASON GENEROUSLY—on both sides. Salt brings out flavor.
— Get an even cook. Before cooking, let your meat get to room temperature, or close to it, to ensure that it cooks evenly. 

Made our best burger? Let us know how it went in the comments below!