When it comes to creating the perfect burger, it seems like everyone has a unique take—it’s like a friendly culinary competition where each person believes they have nailed the ultimate recipe. You’ve probably had conversations with friends or family members who’ve swore by their secret ingredients: an egg for moisture, breadcrumbs to bind, or even a splash of soy or Worcestershire sauce for depth. Some even swear by mixing in sour cream for a tangy kick. But according to William Djuric, a seasoned partner at Burgerhead in New York City, there might just be a simpler answer. In a thoughtful exchange with Mashed, he suggests that when it comes to crafting an ideal burger patty, less is more, and his one golden rule? Just add a bit of chopped onion.
“I firmly believe that classic American-style burgers should embrace simplicity,” Djuric explains. His tip? Gently mix chopped onions into the ground beef or press them into the patty before grilling. This straightforward addition serves a dual purpose: it not only amplifies the rich flavor of the beef itself, but it also introduces an element of moisture as the onions release steam during cooking. So, rather than masking the taste of the meat with a laundry list of ingredients, you can elevate its natural flavor with this humble addition.
That said, Djuric isn’t suggesting you should skip seasoning altogether. He emphasizes the importance of a little salt and pepper just as the patties hit the grill—avoiding any pre-cooking seasoning. This method gives you a fantastic crust on your burger while allowing the juicy interior to shine through. If you’re looking to jazz things up a bit, you might choose to sprinkle in some onion or garlic powder to deepen the flavor. Djuric also encourages creativity during the cooking stage, hinting at delightful additions like light brown sugar or celery salt to mimic that classic steakhouse vibe. He reassures us that there aren’t any strict guidelines here—if you crave a spicy kick, why not toss in some hot paprika?
And what about practicality in the kitchen? Let’s face it, we all have those late-night burger cravings, and nobody wants to run out to the store. Djuric shares an interesting tip about prepping in advance: chopped onions can last in your freezer for up to eight months, but what about when they’re mixed into burger patties? He gives the thumbs up, recommending that you wrap them securely before freezing. His preferred method? Wrap each patty individually in plastic wrap, or separate them with parchment paper and then encase the whole bundle in cling wrap. This way, when that burger craving hits, you can simply pull out a patty or two.
When it comes to thawing, Djuric advises patience—it’s best to pull the patties out of the freezer the night before and let them slowly thaw in your fridge. This will keep them at a safe temperature and preserve that juicy goodness we all love.
In the world of burgers, simplicity reigns supreme. By using a few thoughtful ingredients and techniques, you can create a delicious patty that stands on its own. The next time your cravings hit or you’re hosting a backyard BBQ, remember Djuric’s expert advice—sometimes all you need is a little onion to take your burger from basic to absolutely mouthwatering.
