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We’ve flipped hundreds—okay, thousands—of burgers in our time. From sizzling summer BBQs to packed burger nights in the kitchen, we’ve learned a thing or two about what makes a burger not just good… but unforgettable.
If you’ve been wondering how to make the best burger at home, this is your moment. We’re chef friends here to make your burger nights easy, juicy, and full of flavor—with one chef-secret move you won’t want to skip: the panade.
Let’s dive into the recipe, share why a panade is a game-changer, and point you toward our best online burger classes, where the magic (and mess) really happens.
How to Make the Best Burger Juicy? (Hint: It’s Not Just Fat Content)
We all know a great burger starts with great beef. But even high-fat ground beef can dry out if overcooked or overworked.
That’s where a panade comes in. It’s an old-school technique where you mix bread and liquid (usually milk) into a paste, then fold it into the meat. The result? A tender, juicy patty that stays moist—yes, even if someone at the table asks for it well done.
Where to Buy the Best Ground Beef
Start with quality beef. We always recommend buying from a local butcher, and if you’re near us, Fore Quarter Butcher Shop is our go-to. They source responsibly, grind fresh, and will even chat with you about the perfect fat ratio (we like 80/20 for burgers, by the way).
- Prep Time: 5 mins
- Cook Time: 10 Minutes
- Total Time: 15 Minutes
- Yield: Serves 4
Ingredients
- 1 lb ground beef (80/20, from your local butcher)
- 1 slice sandwich bread, crusts removed
- 2–3 tbsp whole milk
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Dijon mustard (optional but tasty)
- Soft burger buns, toasted (Brioche are the best!)
- Your favorite toppings (cheddar, lettuce, tomato, onion, pickles, etc.)
Instructions
- Make the Panade: In a small bowl, tear the bread into tiny pieces. Add milk and mash it into a paste. Let it sit for 2–3 minutes until soft and fully absorbed.
- Mix Your Patties: In a large bowl, combine the ground beef, panade, salt, pepper, and Dijon. Mix gently with your hands until just combined—mix until the mixture ‘sounds sticky’. No need to add egg or any other binders.
- Shape the Patties: Divide the mixture into 4 equal portions and gently form into patties about ¾-inch thick. Press a small dimple in the center of each one (this helps them cook evenly without puffing up).
- Cook to Perfection: You can grill, pan-sear, or even smash these if that’s your thing. Cook over medium-high heat for about 3–4 minutes per side for medium, or adjust to your desired doneness.
- Assemble and Devour: Toast your buns, top as you please, and serve immediately. We love a classic combo: aged cheddar, shredded iceberg, tomato, and pickles are a must!
Notes
Make It a Burger Night to Remember
Sure, you could stop there—but we say go all in. How to make the best burger? Turn this into a burger bar night with friends or family. Add a side of crispy fries or grilled corn, some cold drinks, and you’ve got a vibe.
Want to take it to the next level? Join one of our best online burger classes and cook along with us from your own kitchen. We’ll teach you even more techniques—from miso glazes to steakhouse toppings—and you’ll never look at burgers the same way again.
Or don’t miss our LIVE ONLINE COOKING CLASS on July 10 where we’re bringing the Canadian BBQ experience to kitchens around the world. Grab your spot here and join our global community of burger lovers.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Burger Tips From the Chef Trenches
Because we’ve been there—sweating over a flattop, stacking cheeseburgers at lightning speed—here are a few more pro tips on how to make the best burger:
1. Don’t Overhandle the Meat
We can’t say this enough. Mix gently, shape lightly. The less you squish, the better the texture.
2. Skip the Egg and Breadcrumbs
That’s meatloaf, not a burger. The panade gives you all the moisture and binding you need.
3. Toast Those Buns!
Every. Single. Time. Nothing sadder than a soggy bottom bun.
4. Get Creative with Toppings
Try kimchi, crispy onions, pickled jalapeños, or a swipe of garlic mayo. If it sounds good, it probably is.
Your Burger Journey Starts Here
Whether you’re searching for the best burger recipe, curious about how to make the best burger or the best juicy burger, or want to dive into the best online burger classes, we’ve got you covered. This isn’t just dinner—it’s burger bliss, backed by real chef experience and years of sizzling, flipping, and perfecting the craft.
So fire up that grill (or skillet), grab your ground beef from Fore Quarter Butcher Shop, and join the burger party.
We’ll see you at the grill—or better yet, in class.
For more on How to Make the Best Burger, check out our top fun burger classes:
