My Perfection Burger, FINALLY!!!

I don’t crave Shake Shack anymore. Seriously. Seriously!!! After many trials and errors, I understand the perfect burger is about super fluffy bun, charred outside – juicy inside flavor-bursting patty, sharp yellow cheddar cheese, and a humble pair of lettuce and tomato. 

  • 1.5 tbsp mayonnaise
  • 1 tsp ketchup
  • 1/4 tsp sharp mustard (I use Norwich)
  • A pinch of cayenne pepper
  • A pinch of paprika
  • A pinch of garlic powder
  • Super soft burger bun (I love Martin’s. And yes I’m still working on how to make such a industry-only super softness)
  • Frying oil (I use canola)
  • 1/3 lbs 80:20 ground beef
  • Sea salt
  • Freshly ground blackpepper
  • A slice of sharp cheddar cheese
  • A piece of lettuce
  • A slice of tomato


  1. Make the sauce by mixing the first ingredients before the bun
  2. Heat oiled pan on medium until starts to smoke
  3. Season one surface of burger patty generously with salt and blackpepper, and put the seasoned side on the heated pan. Use pan lid to cover to prevent too much smoke.
  4. Press gently with spatula until around 1/3 inch thick, wait for about 2 minutes or until crust is formed but not much burnt
  5. Flip and season the other side, then put the cheddar cheese on top. Wait for about 60-90 seconds
  6. Stack: bottom bun, sauce, patty, lettuce, tomato, top bun.
  7. BAM!!

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