26 August 2023 , 17:00
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It's time for another long weekend, the last of the summer this year, so many people might be thinking of cracking out the barbecue and feasting on hotdogs, kebabs, and more. If you're planning to do just this, then you might want to keep reading as a number of top chefs have shared their advice for making the 'perfect' burger.
From how to get Instagram-worthy melted cheese for the topping, to what exactly should go into the burger patty itself, the experts have got all the tips and tricks you'll need. Here's a look at what the pros had to say...
The experts urge home cooks to keep their burgers simple (stock photo) (Getty Images/iStockphoto)Simplicity is key
Oliver Marlowe, the Owner and Chef Director at Lunar Pub Co which owns The Apollo Arms, Ganymede, and The Hunter's Moon in London, claims the key to the best burger is to really keep things simple. He told The Mirror: "Simple tweaks can make a big difference when it comes to burgers. Firstly, invest in a good bun or, even better, make your own. Most importantly, however, is to use a mix of excellent beef mince (80%) and beef fat (20%) to create your patties – don't add anything else to these, simply season the mince like you would a steak and you’ll be golden. Cook the patties so they’re still a little pink in the middle and rest them like you would any cut of beef."
Jack Stein, the Chef Director at Rick Stein Restaurants seconded this advice, especially the 80:20 ratio of meat and fat in a burger. He added: "I personally prefer making smash burgers as I find it creates a really nice crust on the outside. I also only season the burger once it's on the grill. The most important thing is to not overload the burger with too many garnishes! All you need to bring out the natural flavours is a good quality ketchup and I love making miso mustard mayo for an added flavour profile."
Terrific toppings
For Mike Reid, the Culinary Director at Rare Restaurants, who also recently appeared as a judge on Five Star Kitchen: Britain's Next Great Chef, it's all about the toppings, and a burger wouldn't be complete without one thing. "In my opinion, a burger can't be a burger without a pickle," he said. "The sweet yet sharp tang perfectly balances the richness of the meat. I love using pickled cucumber but am also a fan of pickled onion too – you can pan fry pickled onions by slicing them nice and thick and caramelizing them in a pan with lots of butter to add a whole different dimension to your pickle game."
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And let's not forget about the all-important cheese. Jack Stein has a game-changing tip for this, claiming that you just need to add a few drops of water to the cheese when grilling, before covering it with a lid to let it steam, as this will give you "picture-perfect melted cheese".
And don't forget about the bun
Matt Sullivan, the Group Executive Chef at Young Pubs added: "The humble burger – so much to get right and so much that can go wrong. When it comes to building the perfect burger, the number one element is the bread. For me, a Brioche bread dough is an absolute must with beef patties – the sweetness, chewy texture and soft crumb really work perfectly together."
He went on to share some tips for making the burger bun, with the first being to make sure the temperature of the bread is just right before you put the whole thing together - or you'll end up with a soggy bottom. "For the base, make sure this is well-toasted before adding a generous serving of sauce, which acts as a shield to prevent juices from the patty ruining the burger," he explained. "As for the top bun, you want this to be light and airy, which can be achieved by steaming. You can do this by placing the bun on top of your patties as they cook on the grill or a pan. Add a good splash on water in the pan and place over a lid. This creates a little steam room for the burger and steams the bun to perfection, unleashing its buttery goodness. You're then left with a soft delicate lid to crown your burger creation. As for eating your burger, never use a fork or knife!"
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