The Secrets to Making a Fantastic Burger: “My Favorite Restaurants Series” ~ Part 2


Summer and a juicy grilled burger go together like peanut butter and jam… peas and carrots…or in this case, pepper jack and garlic aioli. And lucky for me, burger inspiration moved in right across the street! There is a new burger place in town friends, and it’s called Rustic Burger.

Word on the street (I spend a lot of time on the streets) was that Rustic Burger has a burger that has to be seen and eaten to be believed. I was intrigued. I knew as soon as I took a look at the chalkboard menu I was going to be very happy! There were so many mouth watering choices, after much consideration I decided on The Farm Burger. It was one fabulous burger! Rustic Burger is located in Valencia California, those of you lucky enough to live nearby should definitely pay a visit!

Those of you that live too far away to pay a visit, do not despair because I am going to share the recipe for my version of The Rustic Farm burger and the secrets of making the perfect burger!

The Best Burger I Ever Ate



The Secrets to Making a Perfect Burger!

There are common mistakes made when making a burger that can take your burger from fab to dry and flavorless in no time! So read and learn….

The Meat:

Don’t go for lean when it comes to a burger. Lean ground beef makes for a dry, flavorless burger. Keep it 80/20. Yup, 20% fat that is what I’m talking about! Don’t be putting your hands all over it either. Just take a portion of ground beef and form it into a patty with as little handling as possible. Overhandling makes a burger less tender. If you can, use grass fed beef. Better for you, better for the planet. 

ButcherBox delivers grass fed beef right to your door!

Size matters:

Make the patty a half inch wider than your bun. Otherwise it will shrink and appear miniscule, even with toppings. 6oz of meat ought to do it. About 3/4 of an inch thick. Make sure the patty is flat so toppings will stay put.


Always season after forming patties. Salt dries out food so add it only to the surface instead of working it in. I use Maldons Sea Salt. And love my battery operated pepper grinder because I can handle the burger patty with one hand and season with the other! I usually keep seasoning simple, sea salt and pepper. The flavor on our burger comes from the toppings and aioli spread.

Prepping the Grill and Cooking:

Before firing up the BBQ, clean and oil the the grill. Actually it’s best to clean the grill after the last use. Simply remove whatever you have been cooking, turn off heat and scrape with wire brush. Then when you are ready to use the BBQ again, just use a paper towel with a little coconut oil on it to wipe down the grill and prevent sticking. And whatever you do don’t press on the hamburgers with your spatula! That presses out the juices that make a moist, flavorful burger. Cook at 400 degrees for 5-6 minutes for medium…that is how I like it. But if you like it well done then cook it for 10 minutes, I won’t judge you.

Now that you know how to make a perfect burger let’s talk toppings!

Of course you can choose whatever toppings you wish, but for this recipe I decided garlic aioli, greens, avocado, bacon and a fried egg!

The Organic Kitchen Burger

The Recipe: The Organic Kitchen Burger

Tips and what you will need: Homemade mayo or garlic aioli is a great addition to this burger. See my recipe here.

3.7 from 3 reviews
The Organic Kitchen Burger
Prep time
Total time
Inspired by The Farm Burger from The Rustic Burger Restaurant. Read "the secrets to making a fantastic burger" (above) before preparation.
Recipe type: Dinner
Cuisine: BBQ
Serves: 1
  • PER BURGER: 6oz grass fed beef, 80/20 ratio (20% fat)
  • Sea Salt
  • Pepper
  • aioli (recipe below)
  • avocado slices
  • 2 slices bacon, cooked to your liking
  • arugula
  • 1 slice of your favorite cheese (I use raw cheddar from Whole Food's or Sprouts)
  • 1 egg cooked sunny side up
  • hamburger bun
  • Homemade mayo or garlic aioli (recipe linked above)
  1. Have aioli and bacon prepared in advance. Make egg, sunny side up right before burgers are done.
  2. Without overworking meat, form patties making them ½" wider than bun.
  3. Season with sea salt and pepper and set aside.
  4. Use a paper towel to wipe coconut oil on grill. Turn heat to 400 degrees.
  5. Cook meat to liking, place a slice of cheese on the burger the last minute of cooking.
  6. Remove from grill.
  7. Spread bun with aioli, place burger on bun, top with arugula, bacon, avocado slices, and egg. Last , add the top bun spread with aioli!


You know what would taste great with this burger? This salad from “My Favorite Restaurants Series: Part 1” and my recipe for corn off the cob (pictured above). 

the best burger from The Organic Kitchen


We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to View The Organic Kitchen’s Privacy Policy.


10 thoughts on “The Secrets to Making a Fantastic Burger: “My Favorite Restaurants Series” ~ Part 2

  1. Oh my word I’m drooling. I have ruined so many burgers doing the opposite of all your tips LOL! I have it down pretty good now but those things make such a difference! And I love the egg on top! Yummy!

  2. Oh Linda!
    btw….not very iPad friendly here. Could not sign up for the newsletter and it only let me give one star when, come on…

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: