FOR THE BEST PATTIES, MAKE LIKE ABIGAIL DONNELLY:

Go the long, flavourful mile and add finely chopped onion, garlic, parsley, a dash of Worcester sauce, breadcrumbs and a splash of milk. And don’t forget the salt and freshly ground black pepper.

Pro-tip: Don’t go for lean mince, the higher the fat content, the juicier the patty.

Find the full recipe for the perfect burger patty here.

GET INTO FORMATION:

• When making patties, too much manhandling can result in a tough patty. Stick to light patting motions instead.
• For optimal flavour, always use the freshest possible ingredients.
• After shaping your patties, allow them to chill for 15 minutes in the fridge before searing. This plays a vital role in helping them retain their shape.
• Be sure to use a really hot pan to sear the outer surface of the patty to keep its structural integrity intact.

ALL THE EXTRAS:

Cheese: Swap Cheddar cheese for mozzarella, Brie, Gorgonzola or blue cheese, or try a mix of our favourites.
Sauces: Try pestos, home-made peri-peri, or mustards, instead of good old tomato sauce or a fruity chutney.
Creaminess: Add smashed avo or guacamole.
Crunch: Instead of lettuce try a slaw or a relish.
Extra protein: Add a fried egg or strips of streaky bacon.

5 OF OUR FAVOURITE BURGER RECIPES:

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Not into beef? Perhaps the likes of a chargrilled chicken fillet, spicy pork patty or virtuous veg burger will tempt you. Find 9 burger recipes that aren’t made from beef here.

Discover more burger recipes here.