The Perfect Hamburger

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  • 85% lean ground beef (6 oz per person)
  • Kosher Salt
  • Freshly cracked pepper


  1. Break apart the meat into a pile of loose crumbles. 
  2. Divide the meat into however many burgers you are making. They should be about 6 oz each – use a scale if you have one.
  3. Cut one piece of wax or parchment paper for every burger you will be making. It should be large enough to form the patties onto.
  4. Take a pile of meat and place it on the parchment paper. Gingerly press the meat together to form a patty, approximately 1/2 inch thick. Make sure not to add the salt until you are ready to cook – click here to see why.
  5. Place the patty/parchment square onto a sheet pan and store in the fridge for at least 20 minutes, and right up until ready to cook – no need to set the meat out to reach room temperature – click here to see why.
  6. Right before you are ready to cook, remove the patties and very generously salt the top of the burger with kosher salt and grind some freshly cracked pepper. I do not flip and season the bottom as well.