how to cook beyond meat burger

bacon burger on buns

There are few pleasures more simple or viscerally satisfying than standing at your grill or stove, perhaps with a beer in hand, cooking a hamburger. Don't get us wrong, restaurant burgers are fine. Some can even be great. But at least half the pleasure in eating a burger comes from hearing the hiss of the patty hitting at hot grill or frying pan, watching the meat sear and those lovely crispy bits begin to form on the outside, and smelling that appetizing aroma as the patty reaches perfection.

Most classic fast-food restaurants sell hamburgers, of course. But burgers really aren't that hard to make in the first place. Among the pantheon of classic meals, from chicken pot pie to lasagna, nothing is quite as simple as a burger, which requires just a few ingredients, and takes hardly any time. (Need some side dish ideas? Check out our best grilling recipes.)

And while it's possible to overcook (or undercook) one, it doesn't take much skill other than being relatively attentive to learn to make them really well. And, trust us, a well-made burger will delight your family and impress your friends, so it's well worth learning to do.

Whether this is your first time in front of the grill, or you're just looking to see if you can improve your output a little, here's everything you need to know to start turning out grade-A burgers.

Yields: 4 servings

Total Time: 0 hours 30 mins

1 1/2 lb.

80/20 ground beef

Kosher salt and freshly ground black pepper

Dried spices, for seasoning (optional)

Canola oil, for pan or grill grates

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Separate ground beef into four 6-ounce portions, and loosely shape into patties roughly as big around as the buns you're using, and about 1/2 inch thick.
Make a small concave indentation into the middle of each patty. This will help the burger from doming when they cook.
Salt patties liberally on both sides (use at least 1/2 teaspoon salt per patty). Season with pepper and spices, if desired.
Set up a grill for direct cooking and heat to medium-high or heat a cast iron skillet on the stove top over medium-high heat. Once hot, lightly brush grill grates or skillet with oil. Note: The oil will smoke. We recommend turning on your exhaust fan and opening windows if cooking indoors.
Grill or pan-sear the burgers between 3 and 5 minutes per side. Check for desired doneness with an instant-read meat thermometer inserted into the side of the burger. For rare burgers, cook to 120°F. For medium rare: 130°F. For medium: 140°F. For medium-well: 150°F. To ensure a burger is well done, cook to 160°F. Don't cook over 160°F, or the burger will become dry.

5 Steps to forming the perfect burger patty

Two things to remember when making burger patties is don't overwork the meat, and don't salt the meat until after the patty is formed. When handled too much, meat becomes tough and isn't nearly as juicy. And while salt adds flavor, it will actually start to break down the meat if left on the raw burger for too long. Here's what to do:

Step 1. Take a small handful of meat — about 1/4 of a 1.5- to 2-pound package (roughly 6-8 oz. worth) and hold it gently in your hands.

Step 2. In order to avoid overworking the meat, form it into a loose ball, then drop it from about 10-12 inches onto a clean surface. Pick it up, flip it over, and drop it again on the other side. Finally, round out the edges with your fingers, so it's about the size of your burger's bun. The meat shouldn't be falling apart, nor should it be packed tightly together, like a meatball.

Step 3. Press down lightly into the center, creating a small indent. The center will puff when it cooks, so this helps keep the burger from doming.

Step 4. Once your burgers are formed, after the grill or pan is hot, coat each side generously with salt.

Step 5. Cook to your desired temperature, using a digital thermometer inserted into the side, to check for doneness. The FDA recommends cooking all ground beef to 160°F, which is well done. For rare burgers, cook to 120°F. For medium rare: 130°F. For medium: 140°F. For medium-well: 150°F.

Christopher Michel Chris is the Senior Food & Garden Editor at Country Living, where he covers all things edible or growable.

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