López-Alt's exhaustive testing of burger technique produced definitive findings on fat percentage, grind coarseness, handling, and cooking method that overturned decades of conventional wisdom. The results are consistently reproducible and form the technical foundation for understanding ground meat cookery broadly.
A ground beef patty cooked at high heat to develop a Maillard crust while maintaining a juicy interior. The technical variables — fat percentage, grind, handling, seasoning timing, and cooking method — each have measurable impact on the final result.
- Fat percentage: 20% fat (80/20) is the minimum for a juicy burger. Below 20%, fat renders out before the crust develops and the burger is dry; above 30%, the burger becomes greasy and loses structural integrity during cooking [VERIFY percentages] - Grind coarseness: coarse grind (5–6mm plate) produces a more open, tender texture than fine grind. Fine grind compresses into a dense, tight patty that is harder to cook evenly [VERIFY plate sizes] - Never overwork the meat — mixing or pressing the ground beef develops myosin proteins that bind the patty into a dense, sausage-like texture. Form the patty with minimal pressure, enough to hold shape - Season on the outside, just before cooking — salt added to ground beef and mixed through draws out myosin and toughens the texture. Salt pressed onto the exterior seasons without toughening - The thumbprint: press a slight indentation in the centre of the patty before cooking — this compensates for the dome that forms as the proteins contract during cooking [VERIFY necessity] Decisive moment: The first flip — flip only once, when the crust has developed enough to release cleanly from the grill or pan without tearing. Premature flipping tears the developing crust and prevents full Maillard development on either side.
SALT FAT ACID HEAT + THE FOOD LAB