Texas Roadhouse Kitchen Manager Jason Standfield. Photo by Ed Newman.

It’s National Burger Month and we’ve been contacting a handful of local restaurants to learn a few new tricks pertaining to making burgers. This week we’re talking with Jason Standfield, kitchen manager at Texas Roadhouse.

Though primarily known as a steakhouse – they were voted Best Steakhouse in this year’s Reader poll – they are adept a delivering the goods when it comes to burgers as well.  

Known for its hearty portions, lively atmosphere and commitment to quality, Texas Roadhouse has established it itself as a popular go-to chain since its founding by Kent Taylor in 1993. Taylor’s vision was to create a family-friendly restaurant where guests could enjoy delicious, hand-cut steaks without breaking the bank.  

We’re not here to highlight steaks, though. It’s National Hamburger Month for goodness sakes. Beyond its culinary appeal, the hamburger holds a special place in the hearts of many Americans as a symbol of community and tradition. It's a meal that brings people together, whether it's a family cookout in the backyard or a gathering at your favorite eatery.  

The ritual of grilling burgers outdoors on warm summer days is a cherished tradition for many. No doubt there are some who think there’s something wrong with you if you’re not grilling burgers on Memorial Day. Firing up the grill is a most excellent way of fostering a sense of camaraderie and nostalgia.  

This past week Jason Standfield invited us in to not only see how they do it at Texas Roadhouse but also to sample the goods. Yummm. There’s nothing quite like a fresh, juicy burger prepared just the way you like it. It was a pleasure savoring every bite, and learning more about the Roadhouse’s multifaceted kitchen manager.  

To help you learn a new trick or three here’s Standfield’s take on what makes a great burger.  

The Reader: What do you believe are the essential ingredients for a perfect hamburger patty?

Jason Standfield: A protein to fat ratio of 85/15 or 90/10. Fat is necessary to keep the burger patty from drying out.  

The Reader: Can you share any tips for selecting the best cuts of meat for hamburger patties?

JS: You can use any cut of meat to make burger patties, but a combination of sirloin and ribeye seems to be the best. You get an optimal ratio of protein to fat.  

The Reader: What cooking techniques do you use to ensure juicy and flavorful hamburgers? JS: Season and sear. No frozen burgers. Ever.  

The Reader: Do you have any special seasoning blends or marinades that you like to use for hamburgers?

JS: Our Steak Seasoning is excellent.  

The Reader: How do you achieve the ideal balance of toppings and condiments to complement the burger patty?

JS: If I can squash the burger and take a full bite, it’s the right combo of toppings and condiments. Messy but manageable!  

The Reader: Are there any unconventional ingredients or flavor combinations that you've experimented with in hamburger recipes?

JS: Teriyaki and pineapple with pepperjack cheese. Brie is excellent on burgers with sauteed onions. Brisket burgers are great as well.  

The Reader: Can you share your preferred method for cooking hamburgers (grilling, pan-frying, broiling, etc.) and why you prefer it?

JS: Open flame or skillet. Depends on the weather! Even heating is key.  

The Reader: How do you ensure consistency in flavor and quality when cooking hamburgers in a restaurant setting?

JS: We follow the exact same procedure for every burger.  

The Reader: Are there any additional tips or tricks that you've learned through the years for making outstanding burgers that you can share?

JS: Experiment with the flavors you like. Stuffed burgers (think cheese, sauces, etc..) are fun to make. When cooking is fun, the food is better.  

The Reader: What are your recommendations for achieving the perfect texture and doneness in hamburger patties?

JS: Let the heat do the cooking. Don’t press out the burger more than once, unless dry burgers are your thing. At home, use a meat thermometer to ensure the correct level of doneness.   And what is the best temperature for a burger? Depends on how you like them.