Become a burger boss in a few simple steps.
Burgers are delicious, plain and simple. But some burgers are better than others. It all comes down to the ingredients—where they come from, how they’re prepared and even how they’re layered on your bun. (Classic example: Like Romeo and Juliet, your cheese and patty want to be together. Separating the two would be tragic.)
When it comes to burger-building, we like to keep it classic. Fresh-ground beef, a toasty bun, ooey-gooey cheese, quality condiments and a few crisp veggies round out the recipe.
Buns Matter. Start with quality buns. We recommend our Pretzel Bun, Ciabatta Bun, Kaiser Rolls or our Soft Golden Hamburger Buns. All are pillowy-fresh and ready to house the tastiest burger ingredients. Pro Tip: Make sure your bun is slightly larger than the size of your patty so it can catch any ketchup overflow. (It happens.)
Keep it Toasty. Toast your buns, either on the grill or under the broiler for a minute or less. This creates a crispy texture and helps hold condiments in place, preventing a soggy bun.
Yes to Mayo. Swipe your favorite mayo on the top and bottom bun. A light coating creates a protective later, so juices from the burger don’t seep into the bread. If you want to take things up a notch, try our Mississippi Comeback Sauce instead. Hold off on other condiments for now.
Beef It Up. A burger is only as good as the beef it boasts. For the juiciest burgers, we recommend ground chuck, which typically has a higher fat content (i.e. tender texture and full flavor). We strive for 85% lean ground chuck and grind ours fresh in store, only selling it the same day it’s ground. Be sure to gently shape the patty so you don't overwork the meat and only add seasoning to the patty right before you throw it on the grill.
Cheese, Please. Melty cheese makes all the difference. Think cheddar, Swiss, Gouda, even mozzarella. Don’t wait for the burgers to come off the grill before you top them with cheese (remember, they’re dying to be together). Place a slice on each burger during the final minute of cooking, then cover to melt.
Top It Off. Place tomatoes on top of the warm melted cheese. This helps hold the tomato in place as the cheese cools slightly. Then add your pickles, thinly sliced onion and soft lettuce. Our go-tos are Boston bibb and butter lettuce. These crispy greens also act as a blanket that holds everything in place.
The Final Touch. Add a dollop of quality ketchup and mustard on top of your lettuce. These, combined with a swipe of mayo on the top bun, act as the glue that holds your magic burger together.
The Baddest Burger Ingredients
And by “baddest,” we mean “best.” We’ve gathered some of our favorite ingredients for The Best Burger Ever, from fresh-ground beef to hot sauce you’ll want to add to every dish.
1The Fresh Market Ground Beef
If you’d like to make your own burgers, start with our chuck, ground in-house daily from quality steaks and roasts. We also have a wide selection of made-in-store Gourmet Burgers studded with flavorful ingredients, from bacon and cheddar to portabella and Gouda.
2Pretzel Buns + Ciabatta Buns + Kasier Rolls
Our new authentic, Hungarian-style pretzel buns are made to withstand big, juicy burgers—without getting soggy! We also have new Italian-style ciabatta buns that are crispy on the outside and perfectly light and airy on the inside and New York style Kaiser Rolls are perfect for the ultimate burger. Like our pretzel buns, both are hearty enough to serve as a reliable burger base.
3New Zealand Grass-Fed Cheddar
Naturally aged for 12 months, this rich cheddar cheese is made from grass-fed cow’s milk with no hormones or additives. It deliciously sharp and complex, with a firm, smooth texture. We love adding slices to burgers for an extra layer of flavor.
While classic burgers will always have a special place in our heart, we also like mixing things up. Our Gourmet Burgers are an easy and satisfying way to try something new. From Southern-inspired Pimento Cheese Burgers loaded with bacon and sweet jalapeños, to Salmon Burgers sandwiched between pickled red onions and tzatziki sauce, the range of flavors is limitless.
June Burger of the Month: Philly Cheesesteak Burger + Provolne Cheese + Ciabatta Bun Made in store, this comforting and nostalgic burger has all of the flavors you love from a classic Philly cheesesteak sandwich but in the form of a burger! This burger features diced green peppers, yellow onion, provolone and mozzarella. Tip: Top with melted provolone cheese and sautéed mushrooms and spread some mayonnaise or aioli on our fluffy Ciabatta buns (just be sure to toast them first, for the ultimate flavor and texture)!
July Burger of the Month: Spinach & Feta Greek Chicken Burger + Soft Golden Bun + Tzatziki Think outside the beef with our made-in-store Spinach & Feta Greek Chicken Burger. These savory patties are especially tasty on soft golden hamburger buns. Top this burger with pepperoncini peppers or kalamata olives and sliced tomato. We also like to finish it off with swipe of tzatziki sauce.
August Burger of the Month: Pimento Cheese Burger + Ciabatta Bun + Crisp Bacon We make our Pimento Cheese Burgers in store with fresh-ground chuck, bread crumbs, fried onions, and our signature The Fresh Market Pimento Cheese. Pair with our ciabatta buns, then top with more pimento cheese, sweet pickled jalapenos and crisp bacon!
Looking to broaden your burger horizons? Try these recipes on for size.