Beef Up Your Burger Game.
When it comes to grilling the perfect burger, one thing is certain: A burger is only as good as the beef it’s built on. To create the juiciest burgers around, our expert butchers recommend using ground chuck. It typically has a higher fat content, which translates into a tender texture and full flavor. At The Fresh Market, we strive for chuck that’s 85% lean and grind ours in-store every day. And you know it’s fresh because we only sell it the same day it’s ground. You can buy it by the pound or take home our made-in-store patties in flavors like Bacon Cheddar,Bleu Cheese or Portabella Gouda.
Buns Matter. Start with quality buns. We recommend our Pretzel Bun, Ciabatta Bun, Kaiser Rolls or our Soft Golden Hamburger Buns. All are pillowy-fresh and ready to house the tastiest burger ingredients. Pro Tip: Make sure your bun is slightly larger than the size of your patty so it can catch any ketchup overflow. (It happens.)
Keep it Toasty. Toast your buns, either on the grill or under the broiler for a minute or less. This creates a crispy texture and helps hold condiments in place, preventing a soggy bun.
Yes to Mayo. Swipe your favorite mayo on the top and bottom bun. A light coating creates a protective later, so juices from the burger don’t seep into the bread. If you want to take things up a notch, try our Mississippi Comeback Sauce instead. Hold off on other condiments for now.
Beef It Up. A burger is only as good as the beef it boasts. For the juiciest burgers, we recommend ground chuck, which typically has a higher fat content (i.e. tender texture and full flavor). We strive for 85% lean ground chuck and grind ours fresh in store, only selling it the same day it’s ground. Be sure to gently shape the patty so you don't overwork the meat and only add seasoning to the patty right before you throw it on the grill.
Cheese, Please. Melty cheese makes all the difference. Think cheddar, Swiss, Gouda, even mozzarella. Don’t wait for the burgers to come off the grill before you top them with cheese (remember, they’re dying to be together). Place a slice on each burger during the final minute of cooking, then cover to melt.
Top It Off. Place tomatoes on top of the warm melted cheese. This helps hold the tomato in place as the cheese cools slightly. Then add your pickles, thinly sliced onion and soft lettuce. Our go-tos are Boston bibb and butter lettuce. These crispy greens also act as a blanket that holds everything in place.
The Final Touch. Add a dollop of quality ketchup and mustard on top of your lettuce. These, combined with a swipe of mayo on the top bun, act as the glue that holds your magic burger together.
The Fresh Market Food Developer Chef Ingrid Chen McCarthy's Top 3 Burger Tips
KEEP IT SIMPLE: Season with kosher salt and freshly cracked black pepper right before grilling.
DON’T PRESS YOUR PATTIES: Resist the temptation to press on your burgers with a spatula. Smash burgers are great on a flat-top grill or cast-iron skillet, but smashing on an open-flame grill will only squeeze the meat juices and flavor out. You can press a dimple in the middle of your patty before it hits the grill to prevent the burger from turning into a ball shape.
USE A THERMOMETER: An instant-read probe thermometer is every meat lover’s best friend. Medium-rare | 130°F Medium | 140°F Medium-well | 150°F
The Baddest Burger Ingredients
And by “baddest,” we mean “best.” We’ve gathered some of our favorite ingredients for The Best Burger Ever, from fresh-ground beef to hot sauce you’ll want to add to every dish.
1The Fresh Market Ground Beef
If you’d like to make your own burgers, start with our chuck, ground in-house daily from quality steaks and roasts. We also have a wide selection of made-in-store Gourmet Burgers studded with flavorful ingredients, from bacon and cheddar to portabella and Gouda.
2Pretzel Buns + Ciabatta Buns + Kasier Rolls
Our new authentic, Hungarian-style pretzel buns are made to withstand big, juicy burgers—without getting soggy! We also have new Italian-style ciabatta buns that are crispy on the outside and perfectly light and airy on the inside and New York style Kaiser Rolls are perfect for the ultimate burger. Like our pretzel buns, both are hearty enough to serve as a reliable burger base.
3New Zealand Grass-Fed Cheddar
Naturally aged for 12 months, this rich cheddar cheese is made from grass-fed cow’s milk with no hormones or additives. It deliciously sharp and complex, with a firm, smooth texture. We love adding slices to burgers for an extra layer of flavor.
While classic burgers will always have a special place in our heart, we also like mixing things up. Our Gourmet Burgers are an easy and satisfying way to try something new. From Southern-inspired Pimento Cheese Burgers loaded with bacon and sweet jalapeños, to Salmon Burgers sandwiched between pickled red onions and tzatziki sauce, the range of flavors is limitless.
May Burger of the Month: Italian Meatloaf Burger This savory, satisfying burger is made in store with a blend of beef, pork and Italian spices. Add fresh mozzarella, basil, a drizzle of balsamic vinegar and a slice of tomato; top it all with garlic mayo or pesto aioli; and serve it on a ciabatta bun. Buon appetito!
June Burger of the Month: Umami Mushroom Madness Burger (Coming Soon!) This juicy burger is a blend of beef and mushrooms with an Umami Mushroom seasoning blend on top. Serve it on a brioche bun with truffle aioli, caramelized onions, and a slice of gruyere or swiss cheese.
Looking to broaden your burger horizons? Try these recipes on for size.