A good burger must be profoundly beefy in flavour, mouthwateringly browned on the outside, and succulent - a combination of juicy and tender - on the inside.
The number one most important rule for burgers is to use to good meat. The second rule is to get the fat content right. Because, when it comes to burgers, just the right amount of fat equals juiciness and flavour.
For the juiciest and most flavourful burgers, you need a fat content that's, at minimum, 20%, although most gourmet burgers have closer to 30%.
Made from prime British beef, these burgers are coarsely chopped for a meaty texture with just the right amount of fat.
Always allow burgers to rest for 10 minutes at room temperature before cooking.
UK Government recommendations for cooking beef burgers suggest that eating undercooked burgers (ones that are rare in the middle) could be a health risk. So, to be on the safe side,always ensure your burger is piping hot throughout.
Delivered in a gas flushed plastic tray.
Freeze any that you're not going to cook within a couple of days. Once opened treat as fresh or freeze.
With fridge set at 1-4 °C
Treat burgers with the same caution as you would mince.
They're made from mince is susceptible to bacterial infection. That's because bacteria that usually stays on the surface, is ground down inside the mince.
So always make sure your burgers are fully cooked. And never serve – or eat – a burger cooked “rare”.
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air.
Any frozen food in contact with the air will dry out and get freezer burn.
So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.