You’ve got the perfect meat. You’ve chosen your patty style. You’ve kept the seasoning simple. Now comes the moment of truth: cooking the burger. At The Wicked Burger Company, we treat this step as both a science and an art — because even the best ingredients can fall flat without the right technique.
High Heat, Big Flavor
The first rule of great burger cooking? Crank up the heat.
High heat is essential for one major reason: the Maillard reaction. That’s the fancy term for the magical browning process that happens when meat hits a hot surface. It creates that crave-worthy sear, delivering rich, caramelized flavor and a slightly crispy exterior.
Whether you’re grilling outdoors or working with a flat-top griddle, you want your surface hot enough to sizzle the moment your patty touches it. That immediate sear locks in moisture, ensuring your burger stays juicy on the inside while developing that bold crust on the outside.
Don’t Press It — Let It Cook
One of the biggest mistakes people make is pressing down on the patty with a spatula. Please — don’t do it. Pressing forces out those precious juices, leaving you with a dry, sad burger.
Once your patty is on the grill, let it be. Allow the sear to form naturally, flip it once, and trust the process. This patience pays off in flavor, texture, and pure burger satisfaction.
Medium-Rare to Medium: The Sweet Spot
Unless a guest requests otherwise, we aim to cook our beef burgers to medium-rare or medium — that golden middle ground where the center stays tender, juicy, and full of flavor, while the outside is fully cooked and nicely browned.
Here’s what those doneness levels mean:
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Medium-Rare: Warm red center, soft and juicy (about 130–135°F internal temp)
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Medium: Warm pink center, still moist but slightly firmer (about 135–145°F)
Going beyond medium runs the risk of drying out your burger, especially if you’re working with leaner meat. Of course, we’ll cook to preference — but if you ask us, this is the sweet spot for the perfect bite.
Timing, Tools, and Temperature
Want to cook burgers like a pro at home? Here are a few quick tips:
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Use a thermometer: It's the best way to ensure perfect doneness without guessing.
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Rest your patties: Let them sit for a few minutes after cooking to keep the juices inside.
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Toast your buns: A quick toast on the grill keeps them warm, crisp, and ready to hold all that goodness.
Coming Up: The Bun — Where Every Great Burger Takes Shape
We’re almost there. You’ve got the perfect patty cooked to perfection — now it’s time to talk about where it all comes together: the bun. Stay tuned as we dive into textures, toasting, and what makes a bun worthy of your masterpiece.