Burgers. It’s just a meat patty tucked between two slices of bread (a lettuce bun doesn’t count; topping and condiment variations permitted), and yet it’s managed to captivate the palates of millions for generations. And although each person has their own definition of the perfect burger, one question has always remained—why do the burgers we make on the grill at home always seem to be missing something compared to the ones served at our favorite burger spots? Maybe it’s the grill you’re cooking on, the ingredients you’re using, or even the science of fat to lean ratios. Either way, the secrets to recreating a delicious burger can be just as hard as finishing that last bite. That’s why we took it upon ourselves to ask MICHELIN Guide restaurants for their secrets to the in’s and out’s of the perfect burger. So, wash your hands and grab your napkins, because this is how to enjoy the perfect burger, the MICHELIN way.
And in case you missed it, from picking in season produce to the ideal loaf, here’s how the pros do it.
Chug's Diner—Michael Beltrán, Chef/Owner
Tucked inside Miami's Coconut Grove, this cozy Cuban diner comes courtesy of chef/owner Michael Beltrán, and is the physical manifestation of Beltrán's childhood and love of American diners. As such, guests can expect a robust selection of Cuban-inspired diner classics like breakfast hash, turkey club, and of course, the classic burger we all grew up eating at diners.
J.G. Melon—Damian Guaytarilla, Chef
Opened in 1972, J.G. Melon is home to one of, if not the, greatest burgers in New York. Through a simple (just onions and pickles do the trick here) yet delightfully juicy burger, this New York mainstay shows that classics never go out of style. And the crowds day in and day out are proof.
Michele's—Matt Baker, Chef/Owner
If the image of an unappetizing burger comes to mind when you hear the words "hotel food," we wouldn't blame you. The burger from Michele's at the Eaton DC, however, might just change your mind. Named after chef Matt Baker's late mother, this French-American eatery recreates the double cheeseburger with their signature burger sauce and a special dry-age curing method.
Miller & Lux—Tyler Florence, Chef
Fine dining might seem like another unlikely candidate for getting your hands dirty with a fantastic burger, but Miller & Lux does exactly that. While a menu of steakhouse classics here might serve as delicious distractions, the M&L burger is the man of the hour. Featuring a dry-aged blend patty topped with Mt. Tam triple cream, bacon jam, and onion rings, this burger is so good they named it after the restaurant.
Mott St—Edward Kim, Chef
Have you ever had late-night cravings but wanted something more than just a quick snack? If so, then the Mott Burger at Mott St is right up your alley. Helmed by executive chef Edward Kim, the dishes from this hip spot are inspired by the night markets of Asia and the chef's Korean-American childhood. And what's better than Mott St's juicy "east meets west" burger to fulfill those late-night cravings?
What makes a great burger? And what about vegan options?
Simplicity and quality in product. I think often times, burgers become this challenge of how many things we can pack into it. When that happens, you quickly lose what actually matters—which is the quality of ingredients.
—Michael Beltrán
A great burger is thick (but not too thick), juicy, and flavorful.
—Damian Guaytarilla
A great burger has to be symmetrical with proportionate flavors. Each bite should balance rich, caramelized beef flavors, creamy cheesiness, crisp lettuce and garnishes, and vibrant flavorful condiments.
Personally, I've never found a vegan burger that I fell in love with. Not to say they don't exist, but I grew up in Texas, so I'm beef all the way.
—Matt Baker
I could wax poetic about this, but it all boils down to one word—and that's texture. The lean beef to fat ratio is essential for making a good burger. Most ground beef you buy in the store is 85/15 lean to fat, or 80/20. At Miller & Lux, ours is 75/25. We grind it twice using a 3/8-inch plate, which creates a smooth and fluffy, almost sausage-like texture (as opposed to a finer grind of a meatball). It makes all the difference. We also sear it on the plancha for a crisp exterior. The patty alone with just salt and pepper is unbelievably delicious and is what I have for dinner most nights at the restaurant.
The texture of the bun is important too, as it needs to hold up to the experience of the burger without falling apart. We use brioche and let it sit for a day, because they toast better and soak up all the juices.
—Tyler Florence
Flavor, moisture, and umami. A good burger is juicy and has some caramelization. To do that, you need a good sear, make sure your bun isn't stale, your patty is seasoned, and that your beef isn't raw or overcooked.
For vegan options, you can achieve all of this by seasoning well and using a plant-based "patty" option like a thick-cut beefsteak tomato, portobello mushroom, a thick slice of eggplant, or jackfruit that inherently has umami notes and a pleasant unctuousness. If you want a more fatty mouthfeel in your vegan burger, you can also add some avocado, vegan mayo, or a drizzle of olive/avocado oil to finish.
—Edward Kim
How do you tell if a burger will be good? Does the same apply for vegan options?
We can tell if a burger is going to be good by the texture and freshness of the meat and the ratio of the fat content.
—Damian Guaytarilla
A burger has to visually look great! The bun has to be nice, fresh, and glossy. All of the ingredients should stack nicely together. I'm a firm believer that a burger should be about 15% messy—you should be able to see the toppings and sauces coming over the sides. Even though I don't make a vegan burger myself, I would apply the same thought process into having fresh condiments, toppings, and good bread.
—Matt Baker
You eat with your eyes first. The curb appeal of a well-presented burger has to ooze with promise and confidence: just-melted cheese, a well-toasted bun, and a glistening patty that is perfectly cooked. It also needs a good bun to burger ratio. There should be just enough room for that perfect first bite when you pick it up from the back and hold it in your hands.
—Tyler Florence
You have to use at least 4 out of your 5 senses: sight, smell, taste, and touch. A burger rarely tastes good if it doesn't look good, and it should elicit a visceral/carnal reaction that is positive to both your nose, tastebuds, and how it feels holding it in your hands. If it looks good, it'll probably taste good; and if it smells good, your chance of having a positive experience increases. It's not guaranteed that it'll be good until you grab it by the bun and take your first bite though.
A burger is a burger, so a vegan burger doesn't have any exceptions to the rules - it should be held to the same standards.
—Edward Kim
What is in your favorite burger topping/condiment/sides?
White American cheese, our signature Chug sauce, and B&B pickles.
—Michael Beltrán
I think the best topping depends on the person’s preference, but personally, something mild that doesn’t affect the flavor of the meat too much. Just a little salt, pepper, and mayonnaise; and for the sides - pickles and onions.
—Damian Guaytarilla
I love when tomatoes are in season. Sliced heirloom tomatoes, with a good, shredded iceberg lettuce, and shaved raw red onions are the best toppings. I love to keep it simple with a traditional aioli and Heinz ketchup. The best side would be really good, hot shoestring French fries (I love the malt vinegar aioli we make at Michele's to dip our fries in).
—Matt Baker
For toppings, go with Mt. Tam triple cream brie, bacon jam, and onion rings. Garlic aioli for condiments, and black truffle French fries on the side.
—Tyler Florence
Have fun! There is no "best," but sometimes simple is the way to go. My favorites are cheese, grilled onions, and a combo of mustard and mayonnaise.
—Edward Kim
What is the secret behind making a good burger at home?
I think the perfect burger at home really depends on what the person is looking for. Some people love a thick steak-like burger, while others prefer smash patties. Whenever you cook at home, it's very personal. To me, the most important thing is the meat. It has to be a good blend—something fatty and well sourced. A good bun is also important, along with the cheese you want.
—Michael Beltrán
The secret to making a good burger at home is the level of care and love you put into making them (and pairing it with a nice cold beer).
—Damian Guaytarilla
A good burger has to start with good quality beef. I'm a fan of using a cast iron pan and going with a smash burger approach. This means the cast iron pan should be ripping hot with a little bit of canola oil, and a thin patty that will caramelize very quickly on both sides but not cooked to a temperature of doneness.
—Matt Baker
At home, cooking on a plancha or flat top is essential. Even if you're going to cook outside, take a cast iron griddle or plancha (Lodge makes a good one) and put it over a screaming hot grill. You'll get the best crispy exterior that way. I also love to add finely chopped or ground bacon into the burger grind, which adds depth of flavor and texture.
—Tyler Florence
Choose a good bun—it's going to be the first thing in your mouth when you take a bite, and first impressions are important. A good bun will be hearty enough that it won't become a soggy mess while enjoying your burger, but also not so dry that it tastes like cardboard. And if you're going for meat, a ratio of 80/20 lean to fat ratio sets the foundation for a juicy and flavorful burger. If the patty and bun taste good, then chances are your burger is going to taste good.
If you're going plant based, then choose ingredients that can remain moist, but also can get caramelized while holding a good sear.
—Edward Kim
Favorite beverage pairing?
I love a Santa Barbara Pinot Noir, a Sonoma Coast Pinot Noir, or a slightly chilled Beaujolais.
—Matt Baker
Flowers Pinot Noir from the Sonoma Coast and a good burger is the perfect combo. Otherwise, l'll go for a really good Brunello di Montalcino.
—Tyler Florence
I like to have mine with a Coke or a beer, something with bubbles to cut the heaviness of the burger.
—Edward Kim
Rare, medium, or well done?
Steak-cut burger, medium rare.
—Michael Beltrán
Medium rare.
—Damian Guaytarilla
If I'm not cooking a smash burger, I prefer to go medium. This helps to make it slightly less juicy and a little more firm so that it holds everything together better.
—Matt Baker
For me personally, I like it rare. I basically want the fat just warmed up enough that it feels melted...like a seared steak tartare. If I'm cooking for a crowd though, I'll always go medium.
—Tyler Florence
I like my burger medium. If you have an 80/20 lean to fat ratio, it should still be plenty juicy. You could also cook it a tad longer for those wanting to mitigate the risks associated with ground beef.
—Edward Kim
What are three fresh ingredients that are a must when it comes to making a good burger?
Quality tomatoes, meat, and buns.
—Michael Beltrán
Fresh (never frozen) meat and a good bun!
—Damian Guaytarilla
Good tomatoes, lettuce, and a bun that is light and fluffy but has good snap on the crust.
—Matt Baker
Looking past the obvious choices of lettuce, tomato, and onion, other good options are roasted beets, marinated cucumbers, avocado, and coleslaw.
—Tyler Florence
A good bun and ground beef with salt and pepper is all you need.
—Edward Kim
What are some common misconceptions when it comes to vegan options?
That a vegan burger won't taste as good as the real thing!
—Matt Baker
That they can't be flavorful, they're bland and dry, and that they have to taste like meat in order to taste good.
—Edward Kim
What sets your burger apart from the rest?
Simplicity. A good product is key, and I do not want to get in the way of that.
—Michael Beltrán
The way we present the burger. We make it very simple and focus on concentrating flavor on the actual burger and not the toppings, making sure that the flavor and quality come from the meat that we use.
—Damian Guaytarilla
The flavor of the beef! We use a dry-age curing method that helps develop the natural flavors of the beef. Equally as important is the proportion of messiness to the burger.
—Matt Baker
We put a lot of work into not just designing a perfect burger but engineering the success of a perfect burger. Every detail is finely tuned: from the specific 3/8-inch grind, to adding scraps of our dry-aged beef, to the quality of the brioche bun and the addition of handmade roasted garlic aioli with (my favorite) Mt. Tam triple cream brie, which melts beautifully.
That alone sets it apart. What takes it from a 10 to an 11 though, is topping it off with an off-menu upgrade of a green peppercorn bordelaise for a "lux" style finish. It turns it into a knife-and-fork burger, but it's so worth it.
—Tyler Florence
The attention to detail, the quality and balance of the ingredients, and the toppings that go on our signature burger. The combination of fried sweet potato strings, miso onions, hoisin aioli, pickles, and pickled jalapeños with our burger patties and American cheese is a great combination of textures. It goes from soft and pillowy, to crispy and juicy, while the umami of the beef, aioli, and miso is offset by the acidity of the pickles, and the heat of the jalapeños. It becomes this flavor-bomb that is really fun and a swoon-worthy experience.
—Edward Kim
Besides your restaurant, where do you go for a burger?
Babes Meat & Counter and USBS here in Miami are my go to’s for burgers.
—Michael Beltrán
Black Iron or 5 Napkins Burger.
—Damian Guaytarilla
Hill East Burger!
—Matt Baker
In-N-Out. Always and forever.
—Tyler Florence
In the city, one of my favorites is Red Hot Ranch. In the burbs, I like Steak N Shake. And when I'm on the West Coast, I love In-N-Out.
—Edward Kim
