How to Make the Best Burger
How to Make the Best Burger
Delicious, satisfying and amazing hamburgers are the king of all comfort foods and the perfect menu item. They are the absolute ruler of summer BBQ parties and can either be quick fixes or can be elaborately prepared the night before.
Here are some of my quick tips to make juicy, flavourful , beef burgers to enjoy at your next dinner with friends and family.
- Buy a custom blend of meat from your butcher, not the pre-packed supermarket patties. According to most chefs, you need 20-30% of fat in your meat to cook the juiciest burger. Ask your butcher to use cuts like chuck and brisket and make a blend which will lead you to the perfect combination.
- Use a burger press to form your patties making sure not to overwork the beef. If you don’t have a burger press, you can ask your butcher to shape your meat for you. If you choose to construct yourself make the patty slightly bigger than your bun as the meat will shrink when cooked. Form a dimple in the centre of your patties with your thumb. This will prevent your patties ballooning in the middle. Do not season your meat during this stage.
- Make your patties overnight or at least four to five hours before cooking. Preparing your patties ahead of time allows the meat to stick together before grilling.
- Don’t cook burgers taken immediately from the fridge. Let them sit at room temperature a little bit before cooking so you achieve an even cook and don’t risk overcooking and drying out the meat.
- Season your patties to taste just before grilling. A generous amount of freshly ground black pepper and good quality salt should be enough seasoning but feel free to add your favourite spices for an extra kick. To avoid sticking, lightly oil the patties with a neutral oil like vegetable or grape seed before grilling them.
- When searing you need a hot grill with a steady heat that will help to form a crust on either side of the pattie. Try to avoid touching or flipping your burger too much, if you try to flip your burger before it forms a crust it will break apart.. Turning once will be enough in most cases. For a medium-rare burger cook each side for four minutes. Don’t press down on your burgers with a spatula, it will not cook them any faster, it will only let the flavour out.
- If you enjoy cheese as a topping put it on your pattie just before taking your burgers off the grill. This helps the cheese to melt and bind with the pattie.
- Toast your burger bun while your patties are cooking. For me, toasting is essential, otherwise the burger buns will get soggy when you spread sauces on them.
- Prepare your toppings whilst grilling. This ensures your pattie doesn’t cool down and your salad/vegetables are nice and crisp.
- Don’t smother your burger with lots of toppings and sauces. Let the beef be the star of your burger. Simplicity is the key. Try adding one crispy, one melty, one crunchy topping and your favourite sauce and call it a day.
I hope you find these tips helpful the next time you cook up a BBQ feast!