Your Top 5 Burger Questions, Answered.

​Burgers. Is there anything more satisfying than a flavorful patty, perfectly seared, and tucked into a pillowy bun? Whether you're a grill enthusiast, amateur cook, or someone who just loves flipping patties on the weekends, you probably have a few burning (not literally!) burger questions. Don't worry—we’re here to help with answers to the top five most googled burger-related questions--from getting those crispy, caramelized edges to deciding whether to grill or pan-fry your masterpiece.

What Temperature Should I Cook My Burgers At?

Temperature is everything when it comes to nailing a great burger. Too hot, and you risk burning the outside while keeping the inside raw. Too low, and you miss out on those crave-worthy charred bits.

For grilling or pan-frying, aim for medium-high heat. That usually means around 375–400°F. This allows the patty to cook through evenly while developing a golden-brown crust (hello, flavor!).

Pro tip? Use a meat thermometer. Here's a quick guide to internal temperatures to match your desired doneness:

• Rare: 120–125°F (red center, very soft)
• Medium-rare: 130–135°F (warm, slightly red center)
• Medium: 140–145°F (pink, slightly firm center)
• Medium-well: 150–155°F (barely any pink, firm)
• Well-done: 160°F and above (no pink, very firm)

While "Medium-rare" is generally accepted as the "ideal" doneness of a burger, the USDA recommends cooking ground beef to 160°F to ensure harmful bacteria are gone. Adjust based on your taste, but keep safety in mind!

What's the Best Ground Beef for Burgers?

Ours! Of course you knew we would say that, but not just because we truly think our beef is the tastiest. In actuality, not all ground beef is created equal. When you're picking meat for a burger, freshness and fat content are your best friends. Here's what to look for:

1. Ground Chuck (80/20): This is often hailed as the ultimate choice for burgers. Its 80/20 meat-to-fat ratio ensures juicy patties with just the right amount of flavor.
2. Ground Sirloin (90/10): Leaner than ground chuck, this option is a great pick if you’re looking for a healthier burger. Pro tip? Mix in some olive oil or bacon bits to keep it from drying out.
3. Ground Brisket: For those hunting for a richer, meatier taste, brisket offers deep, outstanding flavors.

Our pre-made burgers are 100% nothing but beef, and our beef comes multiple varieties to cater to your tastes: Original Kobe-Crafted, Kobe-Crafted with Brisket, Kobe-Crafted with Prime Rib, and Grass-Fed (no added hormones, no antibiotics and certified pasture-fed). 

At the end of the day, the best ground beef depends on your flavor preferences. But always opt for freshly-ground, 100% beef with no fillers or additives for that unbeatable texture and flavor profile.

How Do I Get Crispy Edges on Burgers?

Crispy edges on a burger are the stuff of dreams. You know, those deeply caramelized, slightly smoky bits that bring an extra layer of texture and flavor. Here's how you can get them every single time:

Go for a Smash Burger  - The secret to those crispy, lacy edges is simple: smash your burger down! Start with a ball of ground beef and flatten it firmly onto a screaming-hot griddle or skillet. This increased surface area creates even contact with the heat, which equals crispy perfection.

Skip the Flip-Flop - Resist the urge to flip your burger multiple times. Allow one side to cook undisturbed until it develops a dark crust, then flip once.

Pre-Heat Properly - Whether you're using a pan or grill, make sure it’s blazing hot before the patty even touches it.

Crispy edges don’t just happen; they’re cultivated with patience and care. Trust us, those golden-brown crusts are worth every second.

What's the Ideal Meat-to-Fat Ratio for Burgers?

When it comes to the perfect burger, the ratio of meat to fat can make or break your patty. Fat is what gives burgers that juicy, flavorful taste. Too little and your burger ends up dry. Too much, and you're likely to encounter unwanted flare-ups if you're grilling. That's why our burgers do the deciding for you--perfectly crafted with a generally well-appreciated flavor profile, but if making your own patties, consider the following:

The ideal meat-to-fat ratio is 80/20 (that’s 80% lean meat and 20% fat). It strikes the perfect balance between juicy and flavorful without being too greasy. If you’re feeling experimental, you can play with the ratio:

• 75/25 for extra-juicy decadence (think messy but delicious)
• 85/15 for a leaner option with a still-enjoyable burst of flavor

But here’s a key tip: No matter your chosen ratio, handle the meat gently when forming patties to maintain a tender, juicy texture.

Should I Grill or Pan-Fry My Burgers?

Ah, the age-old debate. Both options have their perks, so it really comes down to your setup and what kind of flavor you’re chasing. Here’s a breakdown:

Grilling

• What’s great: Grilling gives your burger a smokier flavor with a satisfying char. It’s ideal for summer BBQs and larger gatherings.
• Watch out for: Over-cooking. The open flame can dry out your burgers if you’re not careful. Stick to indirect heat once you've got your sear.

Pan-Frying

• What’s great: Pan-frying your burger (on a stainless-steel or cast-iron skillet) caramelizes the outside beautifully, locking in maximum flavor and juiciness.
• Watch out for: Smoke! A hot skillet can produce a bit of smoke, so make sure your kitchen is ventilated.

Honestly, you can’t go wrong with either option. Go for the grill when you're leaning traditional, and pan-fry for an indulgent, crispy burger experience.

Cook the Ultimate Burger

There’s no one-size-fits-all method for serving up burger perfection, but Steakhouse Elite Kobe-Crafted burgers take the guess work out of burger mastery for you with the perfect balance of size, flavor, texture, fat content and beef variety. Now, go forth and conquer the noble art of burger-making! Whether you're hosting a backyard cookout or just cooking for yourself, these tips will help you craft burgers worth craving.

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