# The Ultimate Burger Guide

> From patty to bun. Smash burger technique, meat blend and topping architecture.

A good burger is more than a patty between two buns. It's a complete work of art made of meat, bread, sauce and toppings that all work together. Here's the full guide, pro-style.

## The Meat: 80/20 Is the Rule

The most important number in burgers: 80 percent lean meat to 20 percent fat. Less fat turns dry, more turns mushy.

Best blend: beef chuck and brisket. Have your butcher grind the meat fresh for you. Ideally through a medium plate (5 to 6 mm). Pre-packed supermarket mince works too, but it's never quite as good.

150 to 180 grams of meat per burger. Less is disappointing, more is unwieldy.

## Shaping the Patty

Important: don't overwork the meat. The fat spreads out and the meat turns tough. Form loose balls, then flatten them with both hands. Make them slightly bigger than the bun - the patty shrinks by about 20 percent on the grill.

Press a small dimple into the centre with your thumb. This stops the patty from puffing up in the middle and turning into a ball.

Apply salt and pepper only just before grilling. Salt worked into the meat makes patties tough.

## Smash Burger: The Hot Option

This technique from the US is the insider tip for maximum flavour.

You need a cast-iron pan or a griddle plate that gets seriously hot. At least 250°C. Place a small ball of meat (90 to 100 g) on the hot surface and press it down firmly with a heavy spatula. The Maillard reaction explodes, and you get a crispy, dark crust.

Flip after 2 minutes, immediately add a slice of cheddar, and place the bun on top to warm through. Total cooking time: 3 to 4 minutes. Juicy inside, crispy outside.

## Classic Burger on the Grill

Take the patties out of the fridge, 15 minutes at room temperature. Grill on high heat, direct zone. Oil the patties, season with salt and pepper.

Onto the hot grate. Don't move them for 3 minutes. Flip, another 3 minutes for medium. Cheese on for the last minute, lid closed to melt it.

Core temperature:
- 55°C: medium rare (daring with minced meat)
- 60°C: medium
- 65°C: medium well
- 70°C: well done (dry)

## The Bun: Don't Underestimate It

The most common burger sin: a cheap bun out of a plastic bag. The patty's juices turn it to mush, and its flavour adds nothing.

A brioche bun is the standard: slightly sweet, soft but sturdy. From a good bakery or homemade. Toast the bread briefly on the grill before assembling - it adds roasted notes and keeps it from going soggy.

Other options:
- Sesame bun (classic American)
- Pretzel bun (more intense flavour)
- Sourdough bun (robust, ideal for dark patties)

## The Sauce

Homemade burger sauce beats any store-bought product:

- 4 tbsp mayonnaise
- 2 tbsp ketchup
- 2 tbsp sweet pickle relish (or finely chopped gherkins)
- 1 tsp mustard
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 pinch sweet paprika
- Pepper

Stir everything together and let it sit in the fridge for 30 minutes.

## Topping Architecture

Order is crucial, otherwise the bun goes soggy or the toppings slide off.

From bottom to top:
1. Bottom bun half, toasted
2. Sauce on the bottom bun (protects against juices)
3. Lettuce leaf (extra protection)
4. Tomato slice (juice runs down, not into the bun)
5. Patty with melted cheese
6. Caramelised onions or bacon
7. Pickle
8. Sauce
9. Top bun half

## Classic Topping Combinations

Classic: cheddar, lettuce, tomato, onion, burger sauce
BBQ: smoked cheddar, bacon, caramelised onions, BBQ sauce, crispy onions
Swiss: Gruyère, rösti patty, caramelised onions, mustard sauce
Mexican: pepper jack, avocado, jalapeños, salsa, coriander
Hawaiian: cheddar, grilled pineapple, bacon, teriyaki sauce

## Caramelised Onions

A game-changer for any burger:
- 2 large onions, in fine rings
- 2 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- Salt, pepper

Caramelise slowly over medium heat for 25 to 30 minutes. Patience pays off.

## The Cheese Question

- Cheddar: the classic melter, slightly sharp
- Gruyère: nutty, strong flavour
- Mozzarella: lovely and stringy, mild
- Blue cheese: bold, for connoisseurs
- American cheese: melts best, neutral

## Serving

Eat burgers straight away - no buffet. Hot off the grill, assemble quickly, bite right in. On the side: fries, potato wedges, coleslaw or corn on the cob.

Cutting it through the middle is optional. Some swear by it for the photo, others find it kitsch.

## The Most Common Mistakes

- Mince too lean: dry
- Overworked: tough
- Grilled too long: dry (cooked through doesn't mean overcooked)
- Bad bun: ruins everything
- Too many toppings: no single flavour can cut through

## The Bottom Line

A good burger is a craft. The ingredients have to be right, the technique has to be solid, the timing has to work. It won't be perfect on the first attempt; by the tenth, it'll be better than any restaurant. Try the smash burger first - it's the best entry into the world of serious burgers.

*The best meat, ready-made rubs, spice blends, marinades, beef jerky and sauces are available from the butcher you can trust: [Basimetzg](https://basimetzg.ch/).*