Why Do Burgers From Restaurants Taste Better Than Homemade?

A common ratio in restaurant burgers is 80% lean meat and 20% fat. However, if you prefer your burger to be more well done, use Angus beef with a higher fat content.

You don't want your burger bun to be so soft that it falls apart nor so crunchy that it is hard to eat. Miller & Lux owner Tyler Florence says to use toasted day-old brioche.

Chef Duff Goldman, however, prefers to use pâte à choux for a light, crispy burger bun. The result is an airy, fluffy bread with a flakey exterior and a hollow center.

Many restaurants use unexpected burger seasonings like garlic powder, onion powder, cayenne, dried parsley, brown sugar, and herbs. Season

the meat shortly before cooking.

There is no right or wrong when it comes to selecting the perfect cheese for your burger, but consider how long your chosen cheese will take to properly melt over the burger.

When forming your burger patty, make a small indent in the center and add a dollop of butter before grilling. This will add fat and moisture, leaving you with a tender patty.