How to Make the Perfect Burger, According to the Best Chefs in the West

We might have a hankering for burgers year-round, but there’s something about summer that beckons us to fire up the grill and make one from scratch. So, how can we ensure ours is just as tasty as our go-to burger joint? Grabbing patties and buns from the grocery store is fine, but there are a bunch of restaurants who make the menu staple feel special. 

“A perfect burger is all about balance,” says Chef Blake Kajiwara of Splash Bar at Sheraton Princess Kaiulani Waikiki Beach. “A juicy, flavorful patty seasoned and seared properly to achieve a flavorful crust and a juicy center, a soft yet toasted bun, fresh vegetables for crunch and brightness, melted cheese for creaminess, which makes it the right texture in every bite.”

Below, the pros share their trade secrets for making an unbelievable burger.

Nanette Thompson

Master Your Meat

Never underestimate the power of an excellent patty. “It’s the main ingredient,” says Shawn Nakagawa, executive chef at Hideout at The Laylow Waikiki. “Finding good quality meat will make it taste much better.”

According to Joseph Paire III, executive chef at Claremont Resort & Club in Berkeley, California, a batch of 80/20 ground beef patties will maximize the flavor–especialyl when you order from a local butcher. Conrado Gonzalez, executive chef at Pal’s-Hayden Island in Portland, Oregon, agrees and recommends making a third-pound round. “At this size, you won’t need much guessing to know when the patties are done, look for the juices to run clear and for them to be firmly set,” he says. 

Not a big fan of beef? Nakagawa says pork, chicken, and veggie patties are fair play. “You can also have fun with it, with doing blends of whatever meat you enjoy at home,” he says. 

Season Your Slabs

Nakagawa wants you to treat your burgers like an excellent cut of steak. “You want a good mallard reaction or browning on the outside as well as being well seasoned,” he says. “There is nothing sadder than a steak or burger that looks like it was boiled.” To bring out the best of your burger, Paire III recommends sprinkling salt, pepper, and a touch of onion powder. Bonus points, he says, if you cook it in a cast-iron skillet, which creates a “flavorful crust while locking in the juices.” “Let it heat fully before adding the burger for the best sear,” Paire III adds. 

Jessica Johnson

A Considered Cook

As Gonzalez puts it, there’s more to a great burger than looks. “‘Grill marks’ are just for photoshoots,” he says. “You’re not at Keen’s Steakhouse, and you don’t need 1000°F to cook over.” 

Instead, Gonzalez encourages you to create a two-zone fire. “Start by cooking the patties on the hot side of the grill and keep them moving, “ he says. “After about eight to 10 minutes, move the patties to the low side until the flames dissipate” 

Go Big With Your Buns

The patty might be the star of any good burger, but don’t overlook the buns. Paire III likes using fresh bakery buns—others might argue store-bought is fine—but lightly toasting ‘em is a must. “Sounds simple, but toasting your bread will help not only add texture and another depth of flavor to your bread,” says Nakagawa. “Doing so will also warm up your bread and protect it from getting soggy from the juices of the burger.”

Royal Palms

Try Your Luck With Toppings

Want to top off your burger with some toppings? Chef Nakagawa’s rule is simple: “Just have fun with it.” Some people like a more basic burger, while others prefer layering on sauces and more eclectic ingredients. At the end of the day, everyone’s taste is different, so there’s no wrong answer. However, if you’re looking for a fail-safe combo, Paire III likes caramelized onions, bacon, aged cheddar, and crunchy dill pickles. *Chef’s kiss*