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Good Life Blu

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Hamburger

Hamburgers – GoodLifeBlu
BurgersGrillingSummerClassic

The Perfect Hamburger — Juicy Every Time

80/20 ground beef, seasoned simply, cooked hot and fast. A toasted brioche bun, melted cheese, your toppings of choice. This is the burger you've been trying to make at home for years.

Prep
10 min
Cook
10 min
Serves
4
Est. Cost
~$12

A great burger isn't complicated. It's about the right beef, the right heat, and not overworking it. Season the outside, not the inside. Let the fat do the work. Rest it before you eat it. That's really all there is to it.

— Blu
✦ ✦ ✦

Ingredients

The Burgers
Ground beef (80/20)1.5 lbs
Kosher salt and black peppergenerous
Garlic powder½ tsp per patty
American or cheddar cheese4 slices
The Build
Brioche buns, toasted4 buns
Lettuce, tomato, onion, picklesas desired
Mayo, mustard, ketchupas desired
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Steps

  • 01Divide beef into 4 equal portions. Handle as little as possible — form into loose balls, then press flat to about ¾ inch thick. Make a slight indent in the center with your thumb to prevent puffing.
  • 02Season the outside generously with salt, pepper, and garlic powder right before cooking. Don't season in advance — salt draws out moisture.
  • 03Heat grill or cast iron skillet to screaming hot. Cook patties 3–4 minutes per side without pressing down. Never press the burger — you're squeezing out all the juice.
  • 04Add cheese in the last minute of cooking. Cover with a dome or lid to melt it fast. Internal temp: 160°F for well done, 145°F for medium.
  • 05Toast buns in butter. Rest burgers 2 minutes before assembling. Build your burger and eat it immediately.
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Blu's Tips

🥩
80/20 is Non-Negotiable
The 20% fat is where all the flavor and juiciness comes from. Lean beef makes a dry, sad burger. Don't go leaner than 80/20.
🚫
Don't Press It
Pressing a burger while it cooks pushes all the fat and juice onto the grill. That sizzle sounds exciting. It means your burger is getting drier. Keep your spatula off it.
🔥
Hot Pan = Crust
A properly hot surface gives you that brown crust that makes a burger a burger. Medium heat gives you gray, steamed meat. Get it hot before the patty goes on.
🧀
American Cheese Melts Best
For the classic melt, American cheese is the standard. It melts completely and evenly. Cheddar tastes great but doesn't melt as smoothly. Know what you're going for.
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Storage & Leftovers
Raw patties
2 days fridge
Cooked
3 days fridge
Reheat
Cast iron, medium heat

Right beef. Hot pan. Don't press it. Rest it. That's your burger. — Blu

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