The One Type Of Hamburger J. Kenji López-Alt Can't Stand

With the weather getting warmer, it's time to clean up your grill and brush up on your burger-making skills. Although burgers can start off simple, there's so much variation you can add by changing up your meat, adding different toppings, and even trying out a different cooking method. Indeed, while grilling up a burger and some dogs might conjure up fond summer memories, there are still ways to put together a juicy patty without the grill.

For example, if you're looking to try something new, you could start by steaming your cheeseburgers. This may sound unconventional, but steamed burgers have a long history. This method of cooking burgers originated in Meriden, Connecticut, in the 1900s. A properly steamed burger won't be dry, but some people think that these burgers don't have enough flavor. Looking for a professional opinion? Chef J. Kenji López-Alt isn't a big fan of this burger-cooking method, either.

While answering food questions from Twitter in a video for Wired, López-Alt said he'd pass on a steamed cheeseburger. Instead, he wants his burgers to be finished with a "nice deeply brown crust," essential to the flavor of the quintessential burger. So what's on López-Alt's dream burger?

López-Alt's ultimate hamburger preferences

Steamed hamburgers might not be the most decadent burgers out there, but just because López-Alt stays away from somewhat-healthier steamed patties doesn't mean he's going for a maximalist burger. López-Alt says he skips adding breadcrumbs, eggs, and spices to his burger patty, instead opting to use just ground beef with a 25% to 30% fat ratio.

But the one ingredient López-Alt will add to his burgers without hesitation is onions. López-Alt's perfect burger is the lesser known Oklahoma-style burger, which comes with a heaping pile of fried onions. When you cook onions and meat together, the onions bring out more meatiness, thanks to a compound that results from cutting up the alliums. So be sure to slice your onions thinly and, as López-Alt cheekily writes in a New York Times article about these onion-y burgers, keep those windows open during the cooking process.

Looking for more tips on how to cook the tastiest burger? Learn about grillmaster Bobby Flay's number-one burger rule, which involves lots of cheese melted right on the juicy patty.