There's nothing quite like a really good burger.
We're talking about the kind with a perfectly browned exterior, a juicy center, melted cheese and just enough toppings to make things interesting. The kind that makes you wonder why you ever settled for a mediocre burger in the first place.
And while everyone has their opinions about the best cheese, bun or secret sauce, we're here to tell you that a great burger starts long before it hits the grill.
It starts with the beef.
At Redstone Market & Butcher in Athens, Georgia, we know that choosing the right ground beef can make all the difference. Whether you're cooking for two or feeding a crowd on game day, here's what you need to know about making a better burger at home.
1. The Secret Is in the Fat Ratio
If you've ever stood in front of the meat counter wondering what the difference is between 80/20 and 90/10 ground beef, you're not alone.
Those numbers refer to the ratio of lean meat to fat.
For example, 80/20 ground beef contains approximately 80% lean meat and 20% fat.
So, which ratio makes the best burger?
For most classic burgers, 80/20 ground beef is a great place to start.
That fat contributes flavor, moisture and the rich texture we associate with a juicy burger.
Leaner blends, like 90/10, can work well for other recipes, but they have less fat and can be less forgiving on a hot grill.
And while more fat doesn't automatically guarantee a better burger, choosing the right balance is one of the easiest ways to improve your results.
2. Not All Ground Beef Is the Same
Ground beef might seem straightforward, but the cut of beef used can influence the flavor and texture of your burger.
Some popular choices include:
Ground Chuck
Ground chuck is a classic burger favorite. It comes from the shoulder and typically offers a good balance of beefy flavor and fat.
Ground Sirloin
Ground sirloin tends to be leaner, making it a good option for those who prefer a burger with less fat.
Brisket Blends
Brisket can add rich, distinctive beef flavor to a burger blend. When combined with other cuts, it can create a delicious balance of flavor and texture.
Custom Blends
Some burger enthusiasts enjoy experimenting with combinations of chuck, brisket and short rib.
But you don't have to become an expert in beef cuts to make a great burger. That's what your butcher is for.
If you're unsure which ground beef to choose, ask our team what they'd recommend for the way you plan to cook it.
3. Don't Overwork Your Patties
Once you've selected your ground beef, it's time to form your burgers.
And here's where a lot of home cooks make a common mistake: handling the meat too much.
Overmixing or tightly packing ground beef can produce a dense, tough burger.
Instead, divide the meat into even portions and gently shape each one into a patty.
For a classic backyard burger, about ⅓ pound per patty is a good starting point.
Make the patties slightly wider than your buns, since they'll shrink as they cook.
You can also press a shallow indentation into the center of each patty to help reduce puffing during cooking.
Simple as that.
4. Keep the Seasoning Simple
We love a good seasoning blend, but when you're working with quality ground beef, you don't need to overcomplicate things.
A generous sprinkle of salt and freshly ground black pepper just before cooking is often all you need.
Want to experiment? Garlic powder, onion powder, smoked paprika or a little Worcestershire sauce can add extra flavor.
But remember: the beef should still be the star of the show.
5. Get the Grill (or Skillet) Nice and Hot
A good burger needs a flavorful exterior, and that comes from proper browning.
When meat meets a hot cooking surface, the Maillard reaction creates the savory flavors and aromas that make a burger so delicious.
Whether you're cooking on a grill or in a cast-iron skillet, make sure your cooking surface is properly preheated.
Then, resist the urge to constantly flip, move or press down on your patties.
Pressing burgers with a spatula can squeeze out flavorful juices, especially after the meat has started cooking.
Let the heat do its job.
For food safety, ground beef should reach an internal temperature of 160°F, measured with a meat thermometer.
6. Build a Better Burger
Now for the fun part.
Once you've cooked your burger, it's time to dress it up.
You can't go wrong with the classics: American cheese, lettuce, tomato, pickles and a toasted bun.
But if you're feeling adventurous, try one of these combinations:
The Southern Classic
Sharp cheddar, bacon, pickles and barbecue sauce.
The Fall Favorite
Caramelized onions, smoked Gouda and a little Dijon mustard.
The Steakhouse Burger
Sautéed mushrooms, Swiss cheese and garlic aioli.
The Sweet & Spicy
Pepper jack cheese, jalapeños and hot honey.
Whatever combination you choose, don't forget to toast the bun. A little texture goes a long way.
7. Ask Your Butcher
Here's the thing about making a great burger: you don't have to figure it all out on your own.
Your butcher can help you choose the right ground beef, explain different fat ratios and recommend options based on how you're cooking.
Planning smash burgers? Cooking thick patties on the grill? Feeding a crowd?
Those details matter, and we're happy to help.
At Redstone Market & Butcher, we believe good food starts with quality ingredients and a little know-how.
Find Your Next Great Burger at Redstone
The perfect burger doesn't have to be complicated.
Start with quality ground beef, choose the right fat ratio, season simply and cook with care.
Whether you're firing up the grill for a football weekend or making an easy weeknight dinner, Redstone Market & Butcher in Athens, GA, is here to help you find the right ingredients.
Stop by the butcher counter, ask a few questions and take home something delicious.
Because the best burgers start with better beef.