Introduction

There’s no shortage of opinions about how to cook a burger. I’m going to share mine and hope you’ll weigh in with yours.

Lightly browned burgers are best.

If you want to make sure your burger is cooked just right, the best way to do so is by lightly browning it. This gives the meat its flavor and also helps seal in juices. If you overcook or burn your burger, however, it will be tough and dry–a real bummer when you’re trying to enjoy a nice meal with friends or family!

A medium-rare burger is the most tender.

• A medium-rare burger is the most tender.
• Medium-rare burgers will be juicy and flavorful.
• The juiciest burgers are cooked to medium rare, so they’re best if you want to add a little extra flavor to your meat.

If the burger is too small, it will cook through before the inside cooks through.

If the burger is too small, it will cook through before the inside cooks through. This can lead to an unpleasant texture and taste. If the burger is too large, it may be difficult to cook thoroughly without burning on the outside or leaving raw meat in the center of your patty when you take it out of your pan or skillet.

The size of your patty depends entirely on how you intend to serve them–if they’re going onto a bun with condiments and toppings (like lettuce), then a smaller patty will work best because otherwise there won’t be enough room for everything else! However if these patties are being used as hamburgers themselves then opt for larger sizes so everyone can get their hands around one easily 🙂

Anything above rare will dry out the meat and taste gamy.

The answer to this question is a matter of personal preference. The longer you cook your burger, the more tender it will be. But there’s a trade-off: cooking beyond medium rare tends to make meat taste gamy and dry out quickly.

If you like your burgers on the rare side, then cooking them for only three minutes per side should do the trick! For medium-rare burgers that are still juicy, try four minutes per side; five minutes if you want them closer to medium (but still juicy). And for those who prefer their burgers well done, plan on six minutes per side plus two additional minutes in an oven preheated at 350 degrees Fahrenheit (176 Celsius).

The fattier the meat, the better it will hold together while cooking.

If you want to make the best burgers in your life, it’s important to understand how fat affects their texture and taste. The fattier a burger is, the more likely it will hold together while cooking. If you use lean meat alone or in combination with some other kind of meat (like chicken), then there won’t be enough fat present to provide any structural integrity for your patty. This means that when you try to flip your patties over on the stovetop or grill them over high heat, they’ll fall apart into pieces before they’re done cooking through–and this isn’t good for anyone!

If we look at ground beef as an example: ideally, we’d like our patties made up primarily of muscle tissue (the stuff that looks like red meat) mixed with just enough fat so that our burgers don’t fall apart when cooked properly on a hot surface like cast iron or stainless steel grates heated up over an open flame such as charcoal briquettes in an outdoor smoker pit set up specifically for making smoked brisket sandwiches…

Your favorite way to cook a hamburger depends on your preference for doneness, but also on how you’re serving it.

Your favorite way to cook a hamburger depends on your preference for doneness, but also on how you’re serving it. If you’re using frozen burgers and want them to be extra juicy, don’t overcook them; if you like a crispy exterior, cook them longer. And if your burger is going between two pieces of bread (like in the case of a traditional cheeseburger), then make sure not to cook it all the way through before putting it on buns–you want those buns nice and soft!

Conclusion

Cooking a burger is easy, and there are so many ways to do it. If you want a juicy, medium-rare burger that will hold together well while cooking, then I recommend pan-frying in butter with a little oil (or just butter if you can afford the calories). If you prefer a dryer burger with less fat content but still some juiciness from the inside out, then grilling on an outdoor grill may be your best option. And if all else fails? Just order takeout!