There’s more to a great hamburger than just the meat and bun. Choosing the best grind of meat, preparing the patties, using good safety practices and cooking them properly make all the difference in achieving a flavorful, juicy burger.

• Handle meat as little as possible; patties can become tough
• Make patties about 1/2 inch (1cm) larger than the bun to allow for shrinkage

• Put extra flavor in every bite by adding seasonings and other mix-ins to ground beef before making patties
• Try adding chopped onion or bell pepper, grated cheddar or crumbled blue cheese, or diced, crisp-cooked bacon

• To pan-fry, preheat a skillet over medium heat. Add patties. Cook, uncovered, about 3 to 4 minutes per side, depending on thickness.
• To grill, coat unheated grill rack with nonstick cooking spray. Cook burgers about 5 to 7 minutes per side. Flip patties only once during cooking. To prevent loss of juices, use a spatula instead of a fork and don’t press on patties with the spatula.

• Anything goes, from classics such as ketchup, mustard, mayonnaise and pickles to mushrooms, caramelized onions, provolone, Swiss or feta cheese and chopped olives

Food Safety Notes: Cook ground beef to at least 160°F (70°C) for medium doneness. Insert meat thermometer into thickest part of patty to test for doneness. Don’t rely on juices running clear, and don’t place cooked patties on the same plate that held the raw patties.