Burgers

Thin patties are the main shortcut: they cook in a few minutes per side and get more crust. Filter by protein or cooking method, then mix and match toppings and sauces from one recipe to another. A bag of pre-shredded lettuce, sliced cheese and a jar of pickles keep the topping bar quick, and a thermometer tells you when the patties are done.

Common questions

What internal temperature should burgers be cooked to?

The USDA recommends cooking ground beef, pork and lamb burgers to 160F, and ground turkey or chicken burgers to 165F. Color is not a reliable sign of doneness, since a patty can brown before it is safe or stay pink after it is. Insert an instant-read thermometer through the side of the patty into the center to check.

How do you keep burgers from shrinking and puffing up?

Shape patties slightly wider than the bun, since they shrink as fat renders, and press a shallow dimple into the center with your thumb so they cook flat instead of doming. Handle the meat as little as possible and keep it cold until it hits the pan. Avoid pressing down on regular patties while they cook, which squeezes out juices.

What is the best ground beef for burgers?

Ground chuck labeled 80/20, meaning 80 percent lean and 20 percent fat, is the most popular choice because the fat keeps patties juicy and flavorful. Leaner blends like 90/10 work but dry out more easily, so cook them carefully and consider adding a little grated onion or a spoonful of mayo. Season with salt right before cooking.

How do you cook burgers on the stove?

Heat a cast-iron or heavy skillet over medium-high heat with a thin film of oil. Add patties without crowding and leave them alone for three to four minutes to build a crust, then flip once and cook until the center reaches 160F for beef. Add cheese in the last minute and cover the pan briefly to melt it.