A gentleman’s guide to the perfect burger, with Daniel Seidman

When it comes to burgers, simpler is better. There are 3 key components to perfecting your burger: the meat, the bun, and the toppings.

When possible, always ask your butcher for freshly-ground meat. The ideal cut for burgers is chuck. Some people like to use a mix of other cuts such as short rib or brisket, but I prefer to stick with pure ground chuck. Another key aspect of the meat is being sure not to overwork it. When forming the patties, you want to be gentle.

There are several options when it comes to buns. I like to keep it classic and use either a plain white bun or a sesame seed bun. As long as it’s soft and fresh, you’re good. Whichever bun you end up choosing, make sure you butter it.

Toppings are a personal preference but they have a big impact on your burger. A few of my favourite toppings are pickles and jalapenos. If you’re feeling fancy throw on some caramelized onions, but there is nothing wrong with keeping it simple and sticking with lettuce and tomato.

The great thing about burgers is that you can completely change them up just by switching the toppings. Think of this as a guide rather than a recipe. If you don’t want bacon, skip it. If you want to throw some onions on, go for it.

½ cup mayo, 1 tbsp relish, 1 tsp white vinegar, 1 tsp yellow mustard, ½ tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ? tsp salt

1 lb ground chuck, 2 buns (sliced in half), 4 slices cheddar cheese, 4 slices bacon, 1 jalapeno (sliced), 1 pickle (sliced), 2 tbsp butter, Salt and pepper

In a small bowl, combine all the sauce ingredients and mix together well. Keep in fridge until ready to use, and store leftover in fridge for additional use.

Line a baking sheet with parchment paper and place on the bacon. Preheat oven to 375°F/190°C and add the bacon. You don’t need to wait until it’s preheated to add it. Cook for 15-20 minutes or until crisp.

Heat a large cast iron skillet over medium heat.

Divide the ground beef into 4 equal portions (4oz each) and gently form them into balls. Using your hands, flatten them into thin patties that are a little larger than the buns (the burgers will slightly thicken and reduce in diameter as they cook).

Generously season 1 side of each patty with salt and pepper. Melt half the butter into the skillet and toast the buns, cut side down for about a minute or until golden brown. Set aside.

Melt the remaining butter and fry the burgers, seasoned side down. Season the other side with salt and pepper. For medium-rare, you’ll want to cook them for 1 and a half minutes per side. The done-ness of your burger is personal preference, but I recommend no more than 2 minutes per side. Once you flip the burgers, add a slice of cheese to each one.

To build your burger, spread a layer of sauce on the bottom bun and add the first patty. Add a pickle and then the second patty. Top with more pickle, jalapeno, bacon, and finally add the top bun.

Follow Daniel on Instagram, and find more of his recipes here.

Become a Gentleman’s Journal Member?

Like the Gentleman’s Journal? Why not join the Clubhouse, a special kind of private club where members receive offers and experiences from hand-picked, premium brands. You will also receive invites to exclusive events, the quarterly print magazine delivered directly to your door and your own membership card.

Click here to find out more