Whether you’re making an all-American cheeseburger or whipping up a Juicy Lucy, there’s a right way and a wrong way to stack it for optimal enjoyment. To get the inside track on how to properly layer a hamburger, Food Republic spoke with Troy Guard, owner and executive chef of TAG Restaurant Group. Guard shared expert insight on the best way to assemble the beloved dish to ensure maximum flavor and structural integrity.
Whatever ingredients you prefer on your burgers — whether the classics or more unconventional additions — the order in which you stack them significantly impacts the eating experience. “The way you layer a burger can make a big difference in flavor, texture, and how well it holds together,” Guard shared.
“I like to start by lightly toasting the bun for structure and a bit of crunch,” he said. “Then, I layer lettuce first to create a barrier that prevents the bun from getting soggy, followed by tomato for freshness. The patty comes next, followed by toppings like crispy bacon, onions, and pickles, which add savory, sweet, and tangy flavors. Finally, I spread the sauce on the top bun so that its flavors hit first, leading into the juicy burger and finishing with the refreshing crunch of the veggies. It’s the perfect, balanced bite!”
The wrong way to stack a burger
On the flipside, there’s a wrong way to approach hamburger layering. Just as proper stacking creates a perfect bite, an improper order can complicate eating and negatively affect texture.
“One common mistake is placing a greasy burger directly on the bottom bun, which can make it soggy,” Troy Guard advised. “Another is stacking lettuce and tomato on top of the patty, which can lead to a slippery mess. Proper layering helps with the overall structure and keeps every bite balanced and delicious.”
A few other tips for burger stacking: Use whole leaves of lettuce rather than torn pieces. A full leaf catches condiments and juices more effectively and stays in place, reinforcing the burger’s structure rather than undermining it. Placing another topping between the lettuce and the patty, as Guard recommends, also prevents the meat’s heat from wilting the lettuce.
If you’re adding cheese, place it directly on the hot patty to keep it nicely melted and gooey. Positioning it directly beneath the meat also creates a slight barrier, helping to keep the patty’s juices from escaping.
