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A great burger starts with high-quality, well-marbled beef. Fat equals flavor, juiciness and that rich beefy bite everyone craves. An 80/20 blend is a reliable everyday choice, but premium grinds made with brisket or short rib bring even more depth. If you really want to level up your burger game, start with Certified Angus Beef® Prime grind.
“You can’t build an unforgettable burger on average beef.”
“There’s something fundamental and primal in our desire to harness fire and grill,” says Ollier. “The greatest advantage to cooking over flame is the grilled flavor. I crave that.”
The fat that drips onto the coals becomes airborne, flavoring your burgers.
Overworking ground beef makes burgers dense and tough. Handle the meat lightly, form cold patties just until they hold together and press a slight dimple into the center with your thumb. This keeps burgers from puffing up into meatballs on the grill and helps them cook evenly.
When you’re using premium beef, you don’t need to bury it under a long list of spices. Kosher salt and freshly cracked pepper applied generously just before grilling enhance the natural beef flavor instead of masking it.
“Respect the burger enough to let the beef be the star.”
Whether you’re grilling over charcoal or gas, burgers need a hot cooking surface to sear properly. High heat creates caramelization, locks in juices and prevents sticking. A lukewarm grill is one of the fastest ways to ruin a burger.
Ollier’s rule: high heat and confidence.
A little fire kiss is great. A scorched burger is not. Keep one side of the grill slightly cooler so you can move burgers if flare-ups get aggressive. You want a rich sear and grilled flavor — not bitter char.
“Seared is good. Charred is not.”
Don’t guess. Watch for the burger’s “shoulders” to soften and for moisture beads to appear on top. That means the first side is building proper crust and the patty will lift easily from the surface. If they stick, give them a little longer until they release.
Patience matters here. If it sticks, it’s not ready.
For Ollier’s favorite burger trick, loosely form a cold beef ball and smash it onto a ripping hot griddle, cast iron surface or grill griddle insert. Smashing on contact creates maximum surface area, a deep crust and those lacy crispy bits around the edges, this is what chefs lovingly call beef candy.
Cheese should go on during the final minute of cooking so it melts directly into the hot patty. Caramelized onions, bacon jam or a sharp pickle can complement the burger, but avoid piling on so many toppings that the flavor of the beef disappears.
The goal is to build around the burger, not hide it.
“If you truly care about the people you’re cooking burgers for, butter and toast their buns.”
A toasted bun adds texture, prevents sogginess and makes every bite hold together. It also signals that every part of the burger was considered. Add cheese as a moisture barrier, build strategically and keep toppings balanced so the burger remains the hero.
“Respect the burger.”
