Five steps to cooking the perfect burger at home. Step one, form your raw burger patty to be about 20% wider than the width of your bun because it will shrink up during the cooking process. You don’t wanna little hockey puck. Add a little bit of light vegetable oil to a pan. Go! Make sure you heavily salt , oh, and pepper. I know what you’re saying, “Pepper in this economy?” Flip your burger after about three minutes. Burger Tip #2, if you’re using American cheese, don’t add it right now because all the steam is just gonna melt that right into the pan. Wait till the last 30 seconds, add it, pull it. It’ll be perfect. Burger Tip #3. Really, really heavily toast your buns in some sort of fat. That’s actually gonna create a barrier that is not going to allow the burger juices to seep in. Burger Tip #4. Instead of toppings, use bottomings. Iceberg lettuce, salted tomato, cheeky pickles. And now that burger patty is actually gonna weigh all this down and create a more compact bite. Oh, my sauce, whoa. Good boy. Final step, wrap it in tin foil. This is gonna allow that burger to steam together and all the flavors are really gonna co-mingle. And share it with a friend. Vi, burger! Mm. Perfect. Very In-N-Out. Don’t say that now.