Diner Burgers

By J. Kenji López-Alt

Updated July 30, 2025

Diner Burgers
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(105)
Comments
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These are the kind of big, beefy, no-nonsense, cooked-on-a-flattop burger you find at places like J.G. Melon in New York City or Mr. Bartley’s Burger Cottage in Cambridge, Mass. These burgers emphasize crustiness and juiciness, and skipping the grill in lieu of a pan or flattop means there’s no smoky overshadowing of the pure beefiness.

Featured in: 4 Rules for Better Burgers

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Ingredients

Yield:4 burgers
  • 20 to 24ounces freshly ground beef, at least 20 percent fat
  • Salt and freshly ground black pepper
  • A few teaspoons of neutral oil or clarified butter
  • 4 to 8slices cheese of your choice
  • 4soft hamburger buns, toasted
  • Toppings and condiments, as desired
Ingredient Substitution Guide

Preparation

  1. Step 1

    Place the beef on a parchment-lined rimmed baking sheet and divide it into 4 even piles. Without lifting the meat, gently shape it into 4 patties, each about ½ inch wider than the burger buns, pressing the meat together just enough to make the patties hold. Do not overwork them. Make a shallow indentation in the center of each patty to prevent bulging as they cook.

  2. Step 2

    Season the top side generously with salt and pepper. Use a thin metal spatula to flip the patties and season the second side, then refrigerate until ready to cook.

  3. Step 3

    Heat the oil or clarified butter on a griddle or in a large skillet over medium-high until shimmering. Use the spatula to carefully add the patties and cook, flipping occasionally, until an instant-read thermometer inserted into the center registers 110 degrees Fahrenheit (43 degrees Celsius), about 5 minutes. Add cheese and continue cooking until the cheese is melted and the burgers reach 125 degrees Fahrenheit (52 degrees Celsius) for medium-rare or 135 degrees Fahrenheit (57 degrees Celsius) for medium — about 1 minute more.

  4. Step 4

    While the burgers cook, dress the toasted buns however you like them. (For more stability, you can put mayo or a mayo-based sauce on the bottom and top bun, then place the toppings on the bottom bun.) Transfer the cooked burger patties to the buns. Close the burgers and serve.

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Ratings

4 out of 5
105 user ratings
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Comments

Mary P

Spread thin layer of mayo on buns and toast in the pan before you add the oil to cook the burgers. You’ll never go back.

Andre

You look at it and think: What kind of human jaw was this built for? To take a bite, you’d have to unhinge your jaw like a python going after a wild boar. One chomp and the whole thing collapses like a Jenga tower. Let’s be honest — this isn’t food, it’s a structural challenge with a sesame seed bun.

Lisa

@Andre I don’t agree with you, but your comment made me laugh out loud. I love this burger.

marcia

It sounds yummy! I just had a delicious burger from a restaurant at Trail Lake Lodge, Moose Pass, AK and I think one difference in their burger was the absolutely perfect and greasy bun! Some sort of brioche, but they must have toasted it on the grill with the grease..

CarolFitz

bookmark "Kenji’s Tips for the Best Burgers You’ve Ever Had | J. Kenji López-Alt | Cooking 101 | NYT Cooking," video embedded in recipe above. Other "NYT cooking 101" videos are great, too.

big D

I use beef tallow as my oil and it takes the burgers to a new beefy level.

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