Making burgers is all about the cut of beef, ratio of fat content and the method of shaping and cooking. As there are only 2 ingredients to make the best burgers, a recipe is really redundant.
I hope this video helps you to master Burger Perfection!
Making a good burger starts at the butchers.
Ask for chuck or brisket mince with 30% fat content to provide moisture and flavour. If you live in Perth, you can order Lake Janis Farm 100% grass-fed beef burger mince today.
Massage meat for a minute or so, so mince holds together. Add salt. You’ll need 5-6gm per 500gm mince. 500gm mince yields 4 by 125gm burgers.Like cooking any meat, mince will shrink on cooking. Shape burgers to be no more than 2cm thick otherwise they become simply too tricky to eat easily in a bun.
Pre-heat BBQ, pan or grill over medium-low heat for 3-5 minutes before cooking.
Brush one side of burger with olive oil and place on cooking surface oiled side down. Cook for 2-3 minutes. Brush top of burger with oil just before flipping. Cook for further 2-3 minutes.
Use your fingertips to test for doneness. Raw meat has no spring-back, but the more it’s cooked the more springy it becomes. This is an easy way to know when meat is doner to your liking, but may take a little practice to perfect.
For juicy and tender burgers, cook to ‘medium’ or medium-rare and rest for a couple of minutes before eating. Do not cut open to check as this will allow juices to flow out making the finished burger dry.
Note - If pre-making burgers, don’t add salt. Shape and refrigerate. Salt is hygroscopic (readily takes up and retains moisture) so season the exterior of burgers just before cooking to prevent their surface becoming wet, otherwise they'll be prone to sticking on the cooking surface.
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