How to make burgers

Learn how to make delicious, juicy cheeseburgers by pan-frying beef patties then finishing them off by steaming them. Then, pile them onto buns with sauce, salad and pickles and dig in...

Points to remember

  • Use minced beef with a fat content of around 20%. Ask the butcher to mince it for you if you can - a mixture of chuck and brisket works well.
  • There's no need to add any egg or breadcrumbs to bind or bulk out the meat - it will only dilute the meaty flavour.
  • Season the patties with salt just before you cook them, mixing salt into the mince before shaping can draw out the moisture, making the burgers dry and tough.
  • Make the patties a little bigger than your buns, they will shrink a little during cooking.
  • To prevent the meat from contracting and bulging in the middle as it cooks, press a dip in the centre with your thumb, before cooking.
  • Chill the patties for at least 30 mins before cooking.
  • Cook over a high heat, you want to form a nice crust on the surface for maximum flavour.
  • If you're making a cheese burger, cover the pan with a lid for a minute or so to create steam and melt the cheese.
  • Leave the burgers to rest for a few minutes before eating.