7 Gifts for Burger Lovers (Patreon)

You don't need too many tools to make a good burger. As Ron Swanson will tell you, all you need for a burger is meat, a bun, and nothing.

But to make a great burger, you need those things, plus a little technique. And for a perfect burger, one with a deep crust, a juicy interior, and maximu beefy flavor, well, there are a few tools that can help you get there. Here are some of the tools I use when making my own burgers, whether it's my all-time favorite crusty burger with fresh ground beef, my lacy-edged smash burgers, or a big fat burger off the grill, these are the tools I turn to again and again.

A Stiff Spatula

There's nothing worse than trying to maneuver a burger on the grill or to smash a ball of beef down on a hot griddle than a spatula that bends and flexes too much. Burgers require a stiff, steel tool, and the Vovoly spatula is the stiffest tool in my bain marie. It's got beveled edges that allow you to slide under a patty with ease, or flip the spatula over and it has enough sharpness and leverage to scrape up even the most stubborn of smash burgers. The full tang is built to last, and the stainless steel construction makes cleanup a snap.

You can order the Vovoly Large Metal Spatula here.

A Burger Smasher

A stiff spatula can handle most smashing jobs, but if you press burgers regularly or work in a skillet rather than a griddle, a round smasher like the Sasquash Burger Iron can make the job easier, allowing you to smash a patty with direct force from above and press out the edges evenly for maximum browning.

You can order a Sasquash Burger Iron here.

A Razor Scraper

A stiff, sharp spatula will get the job done, but if I'm making a bunch of smashburgers, the razor scraper is by far the best way to ensure that you get every last bit of perfectly browned crust off of your griddle. It's also the best tool for cleaning a stainless steel griddle. There's a reason these tools are seen in most professional kitchens with a flattop.

You can order the EHDIS Flat Top Grill Scraper here.

A Manual Meat Grinder

Store-bought ground beef is fine, but for the best flavor and texture, I love having control over my grind. I used to use an electric grinder, which is a great tool if you plan on grinding a ton of meat regularly. But I find that these days, a simple clamp-on manual grinder will actually get the job done more quickly and easily than an electric grinder for home use.

You can order the LEM Clamp-on Hand Grinder here.

A Stainless Steel Griddle

For the best burgers, I strongly advise against non-stick or semi-nonstick surfaces like cast iron or carbon steel. Despite their reputation as great searing tools, a triply stainless griddle like the Hestan Provisions griddle is a far better tool for the job. The aluminum core means even heating whether you are setting it on gas, electric, or induction burners, or even if you plan on setting it on top of your outdoor grill (which is a great option, given how much a great burgers can smoke out an indoor kitchen.

Stainless steel can be nonstick enough to cook french toast or fried eggs if you butter or oil it, but it's also sticky enough that you can properly smash a burger to near paper-thin edges if you keep the griddle dry before smashing.

You can order the Hestan Provisions Tri-Ply Stainless Steel Double Burner Griddle here.

A Stainless Steel Electric Griddle

The BALMUDA The Teriyaki is by far the best plug-in electric griddle I've used for the home kitchen. It has a heavy, tri-ply stainless steel cooking surface that heat up hot and reatains enough heat to make searing a reality. Its thoughtful design also includes a removeable grease channel for easy cleaning, and a sleek design that makes it a perfect centerpiece for cooking teppanyaki-style meals right at home. I love this griddle and the options it has opened up for my cooking.

You can order the BALMUDA The Teppanyaki here.

Small Parchment Squares

One of the simplest but most useful tools for turning your home into a burger joint for the night are small parchment squares. Not only are they perfect for prep, allowing you to prep and stack burgers for dinner (or for freezing), but they are also an essential tool for making smashburgers, allowing you to smash patties and ensure that they stick to the griddle, not the spatula. These small parchment square are also excellent if you want to cook delicate fish without having it stick to the pan. Just oil the pan, oil the fish, and cook the fish with a layer of parchment in between the fish and the pan for perfect searing with no sticking.

You can order Katbite Patty Paper here.