What Goes Into the Perfect Burger?

Burger Buns

When you go to the grocery store, you'll notice that the labels on some packages of buns actually read "hamburger buns," while others that look similar (but are usually larger) are called "sandwich buns." If you're a stickler for nutritional analyses and want to duplicate the restaurant versions as closely as possible, it's best to try to find the correct buns. Since I don't actually expect anyone else to carry a tape measure to the grocery store (I really did), I've read the packages carefully to help you find the right one. When the recipe calls for:

Hamburger bun or sesame seed hamburger bun: Look for packages that simply say "hamburger buns" or "sesame seed hamburger buns," respectively. These buns are generally 31/2" in diameter; they tend to be easy to find and are generally available in sesame seed, white, or whole wheat varieties.

Sandwich bun or sesame seed sandwich bun (about 5"): Look for packages labeled "sandwich buns" or "sesame seed sandwich buns," respectively. They are clearly considerably larger than the buns labeled "hamburger buns."

Restaurant-style sesame seed bun (size varies): In some cases, the bun that will really make the perfect sandwich falls somewhere between 31/2" and 5". And oddly enough, in all my research, I found that these buns were most often labeled "restaurant-style" or sometimes "Texas style."

Kaiser-style hamburger bun (about 4"): Unlike standard kaiser rolls, usually found fresh-baked in the bakery section, kaiser-style buns are generally found bagged with the hamburger buns. Often, the packages will simply say "sandwich buns" or "bakery buns." But you'll be able to tell that they're kaiser-style, because they will have the distinct "pinwheel" look of kaiser rolls versus the smooth top of a hamburger bun.

Cheese

Although most available light cheese singles found in grocery stores are 3/4-ounce each, it seems to me that most fast food restaurants use 1/2-ounce cheese slices on their burgers and sandwiches. In cases where the recipes call for 1/2-ounce slices, if you don't find them readily available, simply purchase 3/4-ounce slices and then put only two-thirds of the slice on your sandwich or burger. It will still cover most of the surface area of the burger or sandwich, and you won't have to go on a wildgoose chase.I like to think of three Ss when I'm cooking a burger: Salt, Sear, and Smash (as in, don't!).

Salt-true, we need to watch our sodium intake, but a little salt on the outside of these burgers won't hurt (unless you have high blood pressure or your doctor has told you not to eat salt, in which case, listen to him or her, not me). Salt acts with the proteins in meat and seafood to help it plump and become juicier. You need only a little, but it makes a huge difference, so if you don't have a good reason to omit it, don't.

- Sear-I always recommend cooking a burger on medium-high heat. This technique sears the burger nicely and helps to guarantee the best flavor and texture. If the burger starts to get too charred or browned on the outside (this will really happen only if you make thick burgers and like them pretty well done or in the case of turkey or chicken burgers, where they must be well done), lower the heat to medium or medium-low after both sides are seared. The most important thing to note is that when you place a burger in a pan or on a grill, it should make a sizzling noise (test the heat by first putting a few drops of water in the pan). If you don't hear a sizzle, remove the burger immediately and wait until your cooking surface is hot enough.

Smash ... as in, don't!-How many times have you been to a barbecue only to watch some sexy guy (or gal) quickly become unsexy because he (or she) is smashing the juice out of the burger you're waiting to eat? Okay, maybe that's happened only to me ... and a few of my boy-crazed, foodie girlfriends. Seriously, though, there is a widespread misconception that smashing burgers is a good idea because it will remove the excess fat. True, it does, in fact, remove some of the fat ... along with most of the juice. The whole goal is to keep the juices in the burger. If you're buying the leanest cuts of meat (you should be; you're worth it!), there isn't a whole lot of fat in there. However, there is enough juice that if you treat the burger right, I promise you'll need a napkin to eat it (my personal test of a good burger).

Bacon

I always buy center-cut bacon. It is meatier and thus contains less fat than standard or thick-cut bacon. I also always cook my bacon well. Not only do I actually prefer it crispy, but more of the fat gets removed if it is cooked until it is crisped. Most fast food restaurants cook their bacon way too little for my personal taste. It's more chewy than crispy. The recipes contained within this book are written to mimic the original dishes as closely as possible, so the recipes generally instruct that the bacon not be cooked until it is crisped. However, if you're like me and you prefer your bacon to be cooked more, I encourage you to do so.