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How to make – and cook – the perfect beef burger. From start to finish

Burgers are simple things.

Just three elements.

A burger... a bun... and some toppings. Maybe a bit of cheese too.

So how come so many people get it wrong?

The trick is, keep it classic, keep it simple and don't mess with it too much.

But that's not as easy as it sounds.

Make your burger 

Start with the burger mix 

The meat is the star of the show. 

And the essential rule is, a meat-to-fat ratio of at least 80/20. Too little fat and the burger will be tough and dry. But adding more than 20 percent fat isn't a problem.

As for the meat, you'll find there's a lot more flavour in cheaper cuts like Chuck or Brisket, than in any prime cut. 

Here's why... fat and collagen contribute a lot to the flavour of beef. And cheaper cuts have plenty of both. 

Chuck, for example, has lots of collagen and a good helping of fat. When it's minced they get mixed with the lean meat  and deliver that wonderful taste and “chew” you expect from a good burger.

Blending different cuts of beef doesn't just change the burger’s flavour – it alters the texture too.

You can experiment with different mixes – and create your own, personal, showstopper. Here's some cuts to choose from, just be sure you keep the meat-to-fat ratio at 80/20.

Use Chuck as the base and add a couple of these:

  • Brisket  adds a buttery, grassy flavour. Can be tough so don't add too much. High-fat  
  • Short rib  adds a deep richness. High-fat  
  • Hanger/Onglet  adds a good “steaky” flavour. Low-fat
  • Rump  adds extra beef flavour. Low-fat 
  • Ribeye cap – plenty of flavour. High-fat 

Note The classic gourmet burger mix is Chuck 50% – Short rib 25% – Brisket 25%.

The bun is 30 percent of your burger – not just an afterthought

The bun can make or break your burger. 

So a good one is key.

Don't use heavy bread – the burger's heavy enough as it is.

Buns should be soft and moist so you can squish the burger together. And don't forget to toast it as toasting stops it from going soggy and holds the beef better. 

If you want to be flash try a brioche.

Making your burger 

This is the tricky bit.

Less is more when it comes to shaping your burger. 

The perfect burger needs to be juicy... have a good texture... and a bit of bounce when you bite into it.

So you've got to walk a tightrope between “crumble” and “stability”. You don't want it to fall apart as you eat it. And you don't want it to look (and taste) like a slice of meatloaf in a bun. 

Because, if you overwork anything shaped from mince, it becomes tough as it cooks.

So keep the handling to a bare minimum. That way the burger stays soft and juicy... and still holds together.  

Step 1

Chill the mince before you start making your burger. The colder it is the easier it is to work with and the less chance of overworking it.

Step 2

How big? 

100g (4oz) is enough to make a healthy burger – but you can go up to 200g (7oz).

As for thickness... the thicker the burger the less likely you are to overcook it. Anything up to 2.5cm or 1 inch is fine.

But, ultimately, the size of your burger is dictated by the size of the bun.

You don't want a burger bigger or smaller than the width of the bun. But bear in mind it'll shrink a bit when cooking.

Step 3

Be gentle, form the mince into a loose-packed, soft ball with plenty of air in it. Then gently flatten it into a burger. 

Step 4

Put the burgers into the fridge as soon as you can.

Note Burgers don't need eggs to bind them. Or bread crumbs.

Note Flavourings aren't necessaryBut if you want to add some, do so gently with a fork. And never add salt to the mix. You add salt to both sides just before it's cooked.

How to cook the burger 

Before you cook

Put your burgers in the fridge to chill for up to 2 hours  so they don't fall apart while cooking.

When you're ready to cook

At the last minute – just before they go on the heat  make a thumbprint indent into the middle of each burger – to help them keep their shape.

Then add a generous helping of salt and pepper to each side of the burger. If you add salt too early you'll toughen them. 

How to not overcook your burger

Burgers overcook easily.

So overcooking them is a common mistake. 

You want your burgers charred and a bit crunchy on the outside – but juicy in the middle.

So, sear them on high heat to give them a bit of a crust and then turn the heat down. Do the same for each side.

Put your burgers on the heat – then leave them alone

Cook the first side of the burger until it’s browned and firm, which'll keep it from falling apart when you flip it.

Don't prod or press them – or shuffle the burgers around as they cook. Leave them in peace. Or you'll lose all the juices.

If, when you nudge a burger, it moves freely it's probably ready to flip. If it sticks, it isn't.

And if you see juices pooling on the uncooked surface then it's also a sign that its ready to flip.

Flip once  but only when the burger's ready to be flipped

You'll need a meat thermometer to tell you when the burger's finally done.

The internal temperature should reach 74°C – if you don't have a thermometer then check there's no “pink” in the middle, because eating undercooked burgers is not safe.

Note If you're adding cheese, lay it on the burger at the last minute then cover the burger with a lid to help it melt.

Note Burgers should never be eaten rare. 

When your burgers are cooked

Let the burgers rest for five minutes.

Don't go overboard with the toppings

Lettuce, tomato, onion and pickles are more than enough – and the fresher the better. If you want to stick some condiments on, do so sparingly. Or you'll swamp the taste of the burger.

How to make your own burger mince

The first step is to keep everything cool

Cut the meat into 1-2 inch chunks and put it all, in a single layer, onto a baking tray and into a freezer for at least 30 minutes.

The mincer needs to be cold too. So put that in the freezer as well.

Why?

Because, when meat gets warm it gets softer and harder to mince – and warm fat tends to smear. You want small chunks of fat and meat, not a smeary paste. 

And the mincer gets warm as it grinds – which is why you need to freeze that too.

Coarse – medium – or fine?

If you mince your meat too fine you'll get a tough, dry burger (but one that won't break up). Mince it too coarsely and you'll have a crumbly burger with a rough – unpalatable – texture.

So, you're far better off going for a medium mince. It creates a meatier texture and holds more moisture.

Mince it – then mince it again

Always put the meat through the mincer twice. 

A double mince helps with consistency. It'll also activate the protein in the mince and help the chunks to stick together instead of crumbling – which is something you don't want.

How to choose the right mince