Do you go the extra mile and spice your mince with onion, garlic, parsley and Worcestershire sauce? Or do you prefer to keep it simple with a generous sprinkling of sea salt and freshly ground black pepper to really showcase the flavour of the beef? Whatever your personal preference, there’s more than one way to a succulent, juicy burger patty.
TAKE YOUR BURGER TO THE NEXT LEVEL WITH THESE TIPS:
- Do use the freshest beef mince that you can find.
- Do select a cut of meat that has a higher fat content, as this will make for a succulent and juicy patty.
- Don’t overwork your patty. Lightly form into a good shape and leave to rest for 20 minutes.
- Do allow your patties to chill in the fridge for at least 20 minutes – this will help them retain their shape.
- Do salt your patty but only after it’s shaped. Sodium will cause the mince to become dense and stringy once cooked.
- Do make a slight dimple in the middle of the patty with your thumb; this stops the meat from expanding upwards.
- Do flip your patty as many times as you like – this will help it to cook evenly.
Find more tips on how to master the perfect burger here.
Learn how to build the perfect burger here.
Flip and reverse it
Prefer your burgers without the beef? Perhaps the likes of a chargrilled chicken fillet, spicy pork patty or virtuous veg burger may tempt you, find 9 burger recipes that aren’t made from beef here.
Comments