Who doesn’t love a burger? I’m not talking about a cardboard-tasting fast-food burger here. I mean a lovely juicy burger perfectly grilled on a BBQ. It’s really quite easy to make and grill your own burgers and here I can tell you how to do it.
If it’s a beef burger that you want, make sure to buy the best beef that you can. Just because it gets minced up doesn’t mean that it decreases in flavour, so put your hand in your pocket and shell out on a decent piece of meat. In terms of fat content, stay away from the leaner meats, I insist that the best burgers are made from ground beef with a 20 to 25% fat content, these babies will really turn out to be juicy and rich. Less fat than this and your burger could turn out dry, and more and it might fall apart so be careful with the fat measurement. In fact, go to your butcher and ask for ground sirloin and brisket, or coarsely ground chuck roast.
When you are forming the burger patties try to remember 2 important rules. Always make sure that you keep the meat cold and avoid over-working it. Keep your beef in the fridge up until the time that you are ready to start making the patties, then put them back in the fridge until you are ready to cook them. Keeping the fat in the meat as cold as possible means that it will expand rapidly when subjected to the heat and flavour pockets will be created inside the burger.