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There is no end to the number of scrumptious hamburgers you can make, however here are 12 that will make your mouth water.

J. Kenji Lpez-Alt writes a column for The New York Times on food and science, and he develops dishes and appears in videos for NYT Cooking. He is also the developer and host of Kenji's Cooking Program on YouTube.

Credit ... Adam CentrellaAs an expert chef, food author and cookbook author, I have actually invested the last 20 years of my profession rigorously researching and testing recipes, strategies and extensively accepted kitchen area wisdom to find out the whys of cooking. Over this time, I've run numerous burger joints and even wrote a monthly column for Serious Eats called the Burger Lab, in which I isolated and checked every possible variable that can impact the flavor and texture of a burger.

Here are the most important ideas I've found for optimizing your burger experience, whether in the yard or the kitchen. Food Stylist: Simon Andrews.

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In bread, this can be a good idea, however with hamburgers, overhandling can create an unwanted dense texture. (Integrating extenders, like eggs or breadcrumbs, or extra spices, like onions and herbs, also forces you to exhaust the meat and sidetrack from the beef flavor, so avoid it.) Salting the beyond your patties keeps their texture loose and tender.

This is a good thing in sausages, which ought to have a firm texture, but with hamburgers, you want looseness. A hamburger must be tender, with plenty of pockets for juices and rendered fat to collect.

Freddy's Frozen Custard & Steakburgers

Whether you're making a huge hamburger on the grill or a crisp-edged smash burger on a griddle, browning is taste, and high heat is key. For thicker grilled or griddled burgers, wait till your pan or grill is hot before including the patties, and cook them up until they're well browned on both sides.

This makes the most of taste while maintaining juiciness. Preparing your buns ahead of time lets you get to eating a lot faster. Credit ... Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Do not let your patties sit around on the cutting board (or worse, a steam table). Burgers are at their finest fresh from the fire, before any juices have had an opportunity to leak out.

Food Stylist: Simon Andrews. Food Stylist: Simon Andrews. Food Stylist: Simon Andrews.

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Updated May 7, 2026, 8:42 a.m. CTI've constantly been a burger enthusiast. Growing up, I 'd gladly chomp them down at sit-down restaurants and from the drive-thru coming home from gymnastics practice. I 'd squish the soft bun and let catsup dribble down the sides over my fingers. If there were any little melty American cheese leavings stuck on the wrapper, I 'd drag my french fries through them (I still do this).

Capture me on the right day and I might admit that a cheeseburger is my favorite food. Actually, I might state that on most days. And you might say the exact same. But even if you do, it's most likely we don't have the very same idea of what makes the ideal burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, included some brand-new ones and continued to end the ones I know individuals like but I simply. do not. get. Yes, I understand your favorite isn't there. Perhaps we have different taste. Perhaps I haven't tried your preferred burger. Perhaps I'm out to get you (just kidding).

Let me share with you what makes the perfect burger for me. Let's begin with the patty.

When I bite in, I need to see a little shimmer, some shining from the beef and possibly a little grease diminishing the sides. When I see a smashburger on the menu, I constantly opt for a double patty. Smashburger or not, the patty needs to be burnt to assist secure the juices, however not too crusty.