6 tips for the best burger patty and toppings you need to try right now
There’s something about a well-made burger. Is it in the bun, the patty, or the sum of its parts? We think it’s the latter. Read on to find out how it’s done.
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.
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