How to make homemade burgers:
- 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.
Find out how to make beef burgers using a BBQ.