Build a Better Burger
Beef Up Your Burger Game.
When it comes to grilling the perfect burger, one thing is certain: A burger is only as good as the beef it’s built on. To create the juiciest burgers around, our expert butchers recommend using ground chuck. It typically has a higher fat content, which translates into a tender texture and full flavor. At The Fresh Market, we strive for chuck that’s 85% lean and grind ours in-store every day. And you know it’s fresh because we only sell it the same day it’s ground. You can buy it by the pound or take home our made-in-store patties in flavors like Bacon Cheddar, Bleu Cheese or Portabella Gouda.
Buns Matter. Start with quality buns. We recommend our The Fresh Market Brioche Hamburger Buns, 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 Fresh Market's Chef Ingrid Chen McCarthy's Top 3 Burger Tips
KEEP IT SIMPLE: Season with kosher salt and freshly cracked black pepper right before grilling.
DON’T PRESS YOUR PATTIES: Resist the temptation to press on your burgers with a spatula. Smash burgers are great on a flat-top grill or cast-iron skillet, but smashing on an open-flame grill will only squeeze the meat juices and flavor out. You can press a dimple in the middle of your patty before it hits the grill to prevent the burger from turning into a ball shape.
USE A THERMOMETER: An instant-read probe thermometer is every meat lover’s best friend. Medium-rare | 130°F Medium | 140°F Medium-well | 150°F
Go Gourmet
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.
Burger of the Month:
Maple Bacon Wild Salmon Burger Taste takes top billing with this high-protein, wild sockeye salmon. Sweet maple complements tangy Worcestershire sauce and natural hickory smoke. The best part? Bacon is folded into the patty.
Think Deliciously
Whatever you’re preparing, or preparing for, we can help you make it great.
