The hamburger isn’t the enemy. It’s a symbol. A symbol of simplicity. A symbol of pleasure. But in the world of fast food, it’s become a chemical phantom: sauces with thickeners, buns with preservatives, patties made from ground meat processed 17 times.
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The perfect hamburger is the opposite. It’s when you can feel the meat. When you hear the crunch of the bun. When you see a drop of sauce running down your fingers.
The first step is the meat. Not “ground meat.” Not “80/20 beef.” Take a piece of sirloin or beef chuck. Mince it yourself. Twice. Don’t over-process it. Leave the texture. The meat should be palpable. Not like a paste. Like living meat.
The second step is salt and pepper. That’s it. No spices. No marinades. Add salt 10 minutes before frying. Add pepper immediately after. Too early, and the meat will release juices. Too late, and it won’t soak up the flavor. Everything needs to be done in the moment.
Third, frying. Heat the pan until it starts smoking. Add the patty. Don’t press down. Don’t flip it every 30 seconds. Let it settle. A crust will form—golden and crispy. Only then, flip it. Once. Twice, max.
