Beef burgers

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.