9 tips for making the perfect burger at home, according to Chili's head chef

• Brian Paquette, the head of culinary at Chili's, shared his tips for making the perfect burger.

• He said a great burger starts with the right kind of beef and a "really clean, really hot" grill.

• He also shared how to replicate popular Chili's burgers at home.

Fourth of July weekend means cooking out, and the process of making the best burger for your guests starts in the grocery store.

That's according to Brian Paquette, the head of culinary at Chili's, who spoke with Business Insider about how to make a restaurant-quality burger at home, from the meat he buys to his best grilling hacks and go-to toppings.

Before becoming Chili's head chef, Paquette ran his own catering company for five years. His day-to-day work involves brainstorming new menu ideas and conducting quantitative and qualitative testing to get dishes on the menu.

One of Paquette's recent initiatives has been revitalizing the chain's burger offerings. The chain just dropped its first new burger in three years, the Big Smasher, a process that involved multiple rounds of taste-testing and getting customer feedback.

After grilling up some burgers alongside Paquette in the company's test kitchen in April, we asked him his biggest tips for making the perfect burger at home, his grilling hacks, and how to pay homage to some fan-favorite Chili's burger recipes at home.

Here are nine tips for making the perfect burger at home, according to Chili's head chef.

Opting for ground sirloin or ground chuck will make a burger that’s "juicy and flavorful."

Paquette said the first step in making the perfect burger at home is choosing the right kind of meat, which often involves asking a butcher to grind up your preferred cut.

"A great burger starts with using high-quality beef," Paquette said, "so you should go for ground sirloin or ground chuck, to make sure you've got a burger that's juicy and flavorful."

Paquette also shared his preferred fat ratio when choosing burger patties.

"I'd stick to beef with an 80/20 lean-to-fat ratio," he said. "That will give you a nice juicy burger, and when you're grilling it, you'll see some of that juice drop through and vaporize, giving you more of that grill flavor," he continued.

Fresh meat is almost always better than frozen.

"We make and hand-smash all our burgers in-restaurant at Chili's and that's always my recommendation for people making burgers at home," Paquette said.

"That said, if you are buying a pre-made burger from the grocery store, I'd head to the meat case and buy the fresh pre-made patties there," he continued. "You'll get more flavor than you would from a frozen patty."

Make sure your grill is really clean and really hot before you put the burger patties down.

"The grill not being hot enough or the charcoal not being ready is one of the biggest mistakes I see people making," Paquette told BI. "That temperature is so key to getting everything else right."

"If you're cooking for a big group, you are going to want to clean up the grill and get that temperature up to high to make sure you're consistently delivering great-tasting burgers," he said.

Season one side of your patty before grilling it, and then season the other side once the burger is on the grill.

Before you put the meat on the grill, season the side of the burger that is going face down, he said. Once it's on the grill, season the top of the burger, too.

"People often don't season their burgers enough, either. You want to make sure it has good flavor, which comes from both the fat and the seasoning," he said.

"Some of it will inevitably melt off on the grill, so use an ample amount," Paquette added, saying that Chili's cooks use four "shakes" of seasoning on each side of the burger.

Once the burger is on the grill, turn the temperature down to medium.

"This is going to give you those signature char marks," Paquette told BI.

Paquette also recommended only flipping the burger once "to keep the burger tender and juicy" and using a meat thermometer to check the internal temperature.

"That's the only way to truly know your burger is cooked through and will help make sure you aren't overcooking and ending up with a hockey puck instead of a great burger," he said.

Don't overcook your burger just because you're afraid of it being undercooked.

Paquette said that each side of the burger should take about three minutes, but you can also use a meat thermometer to ensure the perfect medium cook.

"Make sure your burger is at a safe internal temperature of 157 degrees," Paquette said. "People tend to keep cooking to ensure it's safe, but they overcook it and it loses flavor."

For smash burgers, make the patties about an inch wider than the bun you plan to put them on.

"The burger will shrink a little and that's how you make sure you have those nice, charred bits hanging right at the end of your burger," Paquette said.

He added that if you're using a traditional grill with grates, never smash your burger with a spatula or other tool once it's on the grill, or else you'll lose all the juices. Instead, flatten it before you put it onto the grill.

"If you want to make a smash burger on your griddle, smash the burger as soon as you put it down to lock in those flavors, like we do every time at Chili's," he said.

When it comes to toppings, Paquette said he likes to keep things classic.

For burger toppings, he usually opts for tomato, lettuce, red onion, ketchup, and pickle. He added that choosing a great bun is key to ensuring your burger stays together and has solid flavor.

"At Chili's, we use a brioche-style bun, and I'd use a similar soft bun, like a brioche or potato roll, at home," he said. "Don't overlook toasting your bun, as well. You can add a little butter and put it on the griddle to take your burger to the next level."

However, you can also add more exciting toppings like jalapeños or Thousand Island dressing.

When we asked Paquette to name his favorite burger from Chili's, he picked the chain's new Big Smasher. To recreate it at home, you need American cheese, diced red onion, shredded lettuce, pickles, and Thousand Island dressing, he said.

After trying and ranking all of Chili's burgers recently, we also asked how to recreate our personal favorite, the Alex's Santa Fe burger, which comes with avocado, pepper jack cheese, red onion, jalapeños, tomato, pickles, cilantro, and the chain's spicy Santa Fe sauce.

"The key to recreating that flavor profile at home is roasted jalapeños," Paquette said. "While you're grilling your burgers, grill a jalapeño or two and use those to top your burger. You can also mix them with some ranch to create a sauce that's similar, but not exact, to our Santa Fe sauce."

"Another easy hack would be to pick up some fresh-made guacamole from the deli counter at the grocery store to top your burger, or you can use fresh sliced avocado on top," he continued.

Read the original article on Business Insider