Barbecue may not be the road to world peace, but it’s a start.
Anthony Bourdain • American chef and author
The origins of the hamburger are still debated; was it born in Hamburg, Germany, or somewhere in the United States? While the answer remains elusive, one thing is sure: the hamburger has become an undeniable icon of American cuisine.
But for many of us, it’s more than just a meal; it’s a memory. I still vividly remember my first hamburger. It originated from a beloved chain in Mexico City during the 1970s and 1980s called Burger Boy; I would not deny it—I was a big fan. Their branding was quirky, with dinosaur-themed names that made each burger memorable, especially for children. There was the Brontodoble, a double cheeseburger named after the Brontosaurus; the Dinotriple, a triple-patty beast; and the Unifante, a single cheeseburger oddly named after an elephant—go figure.
I used to go there often with my grandfather. One of their locations sat right across from Coyoacán’s main central park, just a few blocks from his house. Those visits weren’t just about food—they were about spending time with him. That’s the magic of cooking. It brings people together, starts conversations, and creates lasting memories. And this summer, like many before it, I found myself back at the grill, memories. And this summer, like many before it, I found myself back at the grill, making burgers for friends and family while reflecting on the past.
When it comes to hamburgers, the patty is the heart of the whole experience. Over the years, I’ve experimented with different cuts of beef—filet, ribeye, and sirloin—and each brings its unique character to the grill.
Filet is a personal favorite. It’s no surprise it’s a star at places like Peter Luger Steakhouse in New York. Tender, juicy, and full of flavor, it needs nothing more than a generous sprinkle of salt and pepper.
Sirloin is a reliable, flavorful, and the most common option. I like to mix it with a spoon or two of Better Than Bouillon, a dash of Worcestershire sauce, and, of course, salt and pepper.
Ribeye, on the other hand, is best when finely chopped rather than ground. This gives it a steak-like texture that’s incredibly satisfying. Season with salt and pepper, and let the meat speak for itself.
Here’s a trick that changed my grilling game: chill the patties before cooking. It helps them hold their shape and cook more evenly. I usually prep them the night before, but three to four hours in the fridge makes a difference.
Want to take it to a different level? Add cheese inside the patty, yes—inside. Blue cheese, Swiss, or cheddar all work beautifully. Just tuck a small amount into the center of the patty and press it closed. Then, make a slight dimple in the middle of each patty with your thumb; this helps prevent that dreaded burger bulge and ensures even cooking.
To shape and press them, I use a hamburger press for consistency. I place each patty on parchment paper, cover, and refrigerate until it’s time to fire up the grill. And no matter what’s inside, I always finish with a slice of cheddar melted on top just before taking them off the grill.
The slice of cheese is not optional—it’s essential.
This smoky, spicy spread is a must. I spread it on both buns after they’ve been toasted on the grill—because warm, crispy buns are non-negotiable.
For six burgers, mix:
3 tablespoons mayonnaise
1½ teaspoons chipotle paste (or finely chopped chipotle peppers)
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon BBQ sauce
1½ teaspoons brown sugar
Finely chopped pickles
Salt and pepper to taste
Optional: a few drops of Tabasco for an extra kick
It’s creamy, tangy, smoky, and just a little sweet—basically, everything you want in a burger sauce and much tastier than mayo and ketchup for sure.
Blue Cheese Boost
If you’re a blue cheese fan, you’re welcome! This one’s for you. Start with your favorite blue cheese salad dressing, then stir in some extra blue cheese crumbles. The added texture and flavor punch take it to another level. Trust me—once you try it, there’s no going back.
Now, the best part, putting it all together. This is where textures, flavors, and a little bit of flair come into play. Here’s how I like to stack my burger:
Start with the buns: Toasted on the grill until golden and slightly crisp. Spread a generous layer of chipotle mayo on both the top and bottom buns. Don’t be shy—this is where the flavor begins.
Add the patty: Place your grilled patty, still sizzling and topped with melted cheddar, directly onto the bottom bun.
Need some greens: Add one or two thin slices of tomato and a few rings of raw or grilled onions. If you’re feeling righteous, throw in a leaf or two of romaine lettuce—just enough to say you had your greens. Sometimes, I swap the lettuce for caramelized onions. It adds a sweet and savory touch, and it’s totally worth it.
Bring the crunch: Add a few sliced pickles for that flavorful snap.
Top it off: A strip, two, or three of crispy bacon, and a spoonful or two of that rich, creamy blue cheese dressing. Caramelized onions are also an option.
Crown it: Place the top bun gently on the stack, press lightly, admire your creation, and snap a couple for your Instagram.
And there you have it, a burger that’s more than just meat and buns. It’s truly a story, a memory, and an experience worth sharing.
Whether it’s a childhood memory, a summer tradition, or just a craving for something delicious, hamburgers have a way of bringing people together. For me, they’re more than just a fast-food meal; they are a connection to family, flavor, and fun. I hope this post inspires you to fire up the grill, try something new, and create your own burger memories.
