Burgers Are Crispier And 10x More Flavorful When You Deep-Fry Them

Of all the many ways to cook burgers, from grilling to pan-frying, deep-frying is probably not on your list of go-to methods. But if the goal is burgers that are deeply browned on the outside with a juicy inside, then maybe it's time to give deep-frying a shot. Chowhound spoke exclusively with chef, TV personality, and food expert Andrew Zimmern at the New York City Wine & Food Festival about how to deep-fry burgers at home, a technique with which he is well acquainted. 

Deep-frying cooks the burger patty in hot oil quickly on all sides, which helps it develop an evenly browned crust and richer, more savory flavors. "Make sure your oil is hot and make sure you have the right equipment lying around," Zimmern said. Choose an oil with the right smoke point and a neutral taste and bring it to the right temperature — oil that's too cool will leave your burger greasy, while oil that's too hot can brown the outside before the center has had a chance to cook through. 

When it comes to getting your burger out of the hot oil safely, Zimmern recommends using a spider strainer (a wide, shallow wire skimmer with a long handle). "You want to make sure that you have a spider wand available," Zimmern explained. "If you're doing cheese, which you can do very easily, you want to make sure you have two spiders because you want to make sure you don't leave your cheese behind in the oil."

While you don't necessarily need a dedicated deep fryer, you do need equipment that can handle hot oil safely. "I have a bunch of temperature-controlled, extra-large sort of electric skillets that do the job for me," Andrew Zimmern said. "And I think that's really all you need." Although there are some excellent tabletop models available for home cooks who do a lot of frying, Zimmern says he uses his electric skillets much more often than the deep fryer he keeps in his garage.

If you don't eat meat, this approach can work with some of the best vegetarian-friendly burger alternatives on the market, if you check the package first. Many commercial vegetable burgers are specifically suitable for deep-frying, it's just important to follow the instructions, since cooking times and whether it should be cooked from frozen will vary. Once the patty, whether it's beef-based or plant-based, is cooked all the way through, move it immediately to a tray lined with paper towels and gently blot away excess grease. And from there, you're free to stack your burger with any toppings and condiments you like, for a much crunchier result than your typical grilled version.