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:
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.