If anyone knows how to build the perfect burger, it's Rach -- our very own "Burger Queen!"
(After all, over 12 seasons of the show, Rach has made more than 150 burgers!)
Does she prefer making them in a skillet or on the grill? What kind of salt does she use? How is she sure her seasoning is just right?
Don't worry, when it comes to burger tips and tricks, Rach leaves nothing on the table!
SHOULD I COOK BURGERS IN A SKILLET OR ON A GRILL?
"For me, burgers are best produced in a big ol' cast-iron skillet," Rach says. "I love the caramelization of all of the meat to a flat surface. I prefer that to a char grill."
RELATED: Rachael's Balsamic-Rosemary Cheese Burgers with Horseradish Sauce, Mushrooms and Onions
WHAT KIND OF SALT SHOULD I USE IN MY BURGER MEAT?
Rach uses Kosher salt on her burger meat.
"I think it produces a really great crust," she explains.
She then pairs that with coarse black pepper, and of course, garlic!
And while Rach says you can stop while you're ahead with the seasoning right then and there, she likes to add a bit of rosemary and sage to her mix, as she mentions while making her Chianti Burgers.
Oh, and whatever you do, don't overmix your meat!
HOW DO YOU MAKE EVEN BURGER PATTIES?
Score your meat with the side of your hand into even portions, so you don't end up with what Rach calls a "Franken-burger."
"[It's] when you make three big burgers," the "Burger Queen" explains. "And when you get to the last one, you don't have any meat left, so you have to rip meat off all the other burgers."
RELATED: Rachael's Pizzaiola Burgers
While we've all been there, but why not avoid it?
HOW DO YOU TASTE-TEST THE FLAVOR OF A BURGER?
Make a burger the size of a quarter so you can taste your mix before you cook all of the meat, Rach suggests.
"It'll cook in less than 30 seconds," she says, "and you can taste test and see if you've got the right seasoning."
After all, once it's all cooked, you can't turn back!
RELATED: You Should Make These Adorable Sliders This Weekend (Hello, Budget-Friendly Party Food!)
HOW THICK OR THIN SHOULD THE BURGER BE?
Rach suggests making burgers slightly thinner in the center and thicker at the edges for even cooking.
A juicy burger that's not burnt or undercooked in random places? Sign us up!
