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Ina Garten is the go-to woman when it comes to learning the basics of making something tasty, so it’s no surprise that the Barefoot Contessa knows a few tricks for making the best summer burgers possible. What would a fancy dinner party orchestra know about burgers? First, Standard Dinner I live in the Hamptons, which is basically a summer paradise. In addition to lobster rolls and fresh summer sides, burgers are also popular off the grill. Just because it’s too upscale doesn’t mean you’re too extravagant to enjoy a good burger.
Classic Dinners: The Barefoot Contessa Cookbook
But as with all of her recipes, Garten has her burger technique down to a science. She doesn’t use frozen patties from the store. If you want a juicier, tastier, better burger, you need to follow the Barefoot Contessa’s burger tips. From extra ingredients that make meat stand out to toppings that taste way better than raw veggies, Garten’s burger recipes and advice will help you become the summer star chef you’ve always dreamed of.
Made with 80/20 beef
Most of Aina Garten’s burger recipes call for ground beef that’s 80% lean and 20% fat — any less lean and the burger won’t be juicy enough, and any more fat will make it harder to cook because the fat will melt.
Experimenting with bread
One of the easiest ways to spice up a boring burger is to swap out the bun for something a little more interesting. Grass Fed Burger RecipeGarten serves her burgers on top of toasted English muffins, which are also great for soaking up all the delicious juices.
Get the recipe Barefoot Contessa.
Add butter
Sure, Garten recommends using 80/20 ground beef to create a juicy burger, but her other safety measure? Blue Cheese Burger RecipeThe Barefoot Contessa recommends pressing a small amount of butter onto each burger patty before grilling, making sure the beef completely coats the butter before you put it on the grill (or in the skillet). The butter will melt as the burger cooks, adding juicy flavor to every bite.
Get the recipe Barefoot Contessa.
Add egg yolk
Here’s another tip from her blue cheese burger recipe: adding an egg yolk to the ground beef creates a super rich steakhouse-style burger that’s tender and not dry. Food Network He said the addition makes the burger “super juicy.”
Freeze your Smashburgers
What’s the secret to making a smash burger that’s crisp and crunchy on the edges but not skinny in the middle? Smashburger recipeIna Garten recommends freezing your burger patties for 15 minutes after forming them, which helps them hold their shape and develop their signature caramelized exterior while preventing the interior from overcooking.
Get the recipe Barefoot Contessa.
Caramelize the onions
If you want to make a truly great burger, don’t just settle for sliced raw onions: “If there’s one thing that can make a good burger truly great, it’s a generous serving of caramelized onions on top,” Garten posted. YoutubeMake a big batch. The Caramelized Onion Burger topping is delicious on grilled cheese sandwiches or tossed with pasta.
Looking for more summer recipes? Giada De Laurentiis has loads:
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