Here are a set of guidelines on how to make an awesome hamburger:
To start with, don't buy frozen hamburger. It may be conveniently shaped, but it's likely been in the supermarket freezer for a long time, and may have been freezer burned. Instead, buy only fresh hamburger from the refrigerated case, which is typically less expensive anyway. From a 1 pound package, you can make four hamburgers. Avoid the pre-seasoned stuff, seasoning is heavy in salt, which can take moisure away from your hamburger.
If preparing your hamburger in a skillet, it's recommended you use canola oil over vegetable oil, because canola can hold up better in high temperature. Otherwise, prepare for some grease burns. Resist the male instinct to go for the highest setting, medium is best for your hamburger. If you go for the highest setting, you'll burn your hamburger and still not cook it the whole way through.
Wet your hands before you shape your hamburgers, it helps to prevent the hamburger from sticking to your hands. Don't be afraid to really flatten your hamburger, it will contract as it cooks, and it will be done in less time.
Rotate your hamburger 180 degrees after a minute or two of cooking, to ensure that it cooks evenly, and to help prevent it from sticking to your cooking surface. Your sign that it's done cooking on one side will be that the juice is boiling to the top, that's about the time to flip it over. Cook completely on both sides. DO NOT smoosh the burger with your skillet, as many make the mistake of doing. This will push out the juices that help it cook thoughout, and you'll be left with a dry hamburger. It's just something you do not do. You want a juicy hamburger.
Serve your hamburger on hamburger buns. Ordinary sandwich bread gets soggy pretty quick. You can also drain off your skillet and toast the insides of your hamburger buns on the same surface with which you made your hamburgers.
It's entirely up to the individual how to dress up their hamburgers, and it's sometimes surprising what works. Here are a few recommendations:
- Brushetta or salsa
- Grey Poupon dijon mustard
- A1 steak sauce
- Tabasco Sauce
- Sliced pickles
- Freshly-sliced onions
- Sliced jalapeno peppers
There are many other options, experiment to see what works for you. Use these guidelines, and you could end up making a high-quality hamburger.