how to make a burger

The more freshly ground the meat is, the more tender and flavorful the burger. Here is how you could make the best burger in the world at home. Get your burger recipes here! Pat each section into a 3/4-inch patty. Pop your burgers on the barbecue or in a hot, non-stick frying pan with a little oil. For my money, I prefer the flavor of organic grass-fed beef over grain-finished options, but both make a great burger. … If cooking for less people, wrap the extra burgers in clingfilm and freeze for another day. Normally I buy a lesser fat content, but for really tasty burgers, get the 20%. Spread the beef out flat and season with salt and pepper. A barbecue isn't complete without a proper homemade burger so we show you how to make the perfect beef, lamb, pork, fish or veggie burger. “Chill your burgers for at least an hour before you cook them,” says senior food editor Barney. Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up. (Using clean hands!) Form a divot in the top of the burgers to help catch some of the juice. To defrost them, lay them back on the tray. The ingredients for this burger include chuck at 20% fat, salt and pepper, canola oil, cheese and and a burger … Think of tried and tested combinations: For Italian burgers, add crushed garlic, finely chopped parsley and grated parmesan to beef mince. The pub- or tavern-style burger has a precooked weight of 6 to 8 ounces; two pounds of beef will yield four burgers. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can. For Spanish burgers, add smoked paprika and finely chopped chorizo to pork mince. Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper. Choose a standard minced meat (usually around 20 % fat) or if you are set on leaner cuisine then 10 % fat is ok, don’t go for less. This recipe is sure to make you the burger king (see what I did there?) These fab burgers are delicious thanks to a combo of mince and sausagemeat. Best beef burger recipe | Homemade beef burgers | Jamie Oliver I can now proudly say that it is complete. Follow these tips for successful burgers every time: You want your burger to remain juicy so avoid going too lean. Instead sprinkle the outside with salt as it cooks,” adds Cassie. To achieve a burger that is evenly cooked through, use your index and middle finger to press a dimple into the top of each burger. While the second side is cooking, lay a slice of cheese on top to melt slightly (if using). The Spruce / Leah Maroney. Carefully roll the mixture into balls, each about … Today I show you how to make the worlds best burger. Like all burgers, it’s best cooked in a cast-iron pan, though it also translates well to the grill. (This tip is true for turkey burgers or lamb burgers, too—look for grinds with around 18% fat. The NHS Live Well website recommends not leaving any pink meat in your burger. Subscription offer: save 44% and receive a brand-new cookbook. For juicy burgers, get ground chuck with a fat content of at least 18%. The 20% fat content is enough to keep a medium-rare burger nice … Beef is the typical meat used in burgers but you could use lamb or pork, or a mixture of beef and pork. “Squash the burgers really flat before you cook them. Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan. Your burgers will cook quickly at the edges, and more slowly in the centers. )It's all about finding the best meat for burgers.. Make sauce by mixing mayo/ greek yogurt , olive oil, garlic, chilli flakes, lemon juice, salt and … The meat type can vary, and the ingredients can be different from the traditional ones. With clean hands, scrunch and mix everything up well. The ultimate rule of making a delicious burger: only season the outside of the burger patty. “This will help them keep their shape when they’re cooking and stop them falling apart.” You can also freeze them before cooking. As they cook the meat will constrict, which will make the burgers smaller and fatter. Place the burgers on the grill or in the hot pan, … The go-to ratio for beef to fat for a burger is 80:20, and for good reason. If you want to get more exact, place a piece of plastic wrap over a kitchen scale and weigh each portion of meat. To make a hamburger, get ground chuck beef with 15% fat content, and place it in a bowl. Making burgers from ground beef is not expensive and is a tasty dinner for any occasion. Make sure the ground burger have a ratio of 80/20, which implies 80% lean meat and 20% fat. or queen of your neighborhood BBQ! Lightly wet your hands. You can use Japanese panko breadcrumbs for burgers that are especially moist and light. Shop-bought burgers are certainly the easy option but making your own is really simple and once you know a few basics, you can throw the recipe book away and customise to your heart’s content. The world is your oyster when it comes to flavouring your burgers. Gently form each section into a … There are a lot of ways to make a quality hamburger patty, and you can improvise to add your own touch. This is a somewhat simple, traditional and easy to make burger, where Bobby does something less traditional while grilling by brushing the burgers with oil instead of oiling the grill. If you’re a fan of fromage, instead of topping your burger with cheese, make 2 thinner patties, pop a square of cheese in the middle, then squeeze the edges to seal, like a meat cheese sandwich… just warn your guests about molten oozing when they bite in! Cook for 5 – 6 minutes each side for medium and 8 – 9 minutes on each side for well done. You need to make this burger recipe, it will change your life forever! Divide the beef into four sections. To prevent this, slightly depress the center of the patty to push a little extra meat toward the edges; aim for 3/4-inch thick at the sides and 1/2-inch thick in … Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks. Season and mix well. This burger recipe has been perfected over the years. Form the meat into 4 evenly sized balls and then shape them into patties. Cook the burgers on a preheated barbecue or griddle for 5-6 minutes on each side. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper. To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium. Step 2: Blending Ingredients The next step is combining the onions and garlic with the ground chuck. For a different take on burgers, try our tuna, turkey and vegetarian burger recipes too. Pop your burgers on the barbecue or in a hot, non-stick frying pan with a little oil. Place all the ingredients for the burgers in a large bowl. This burger is quick, fast, easy and most important delicious! Flatten them down with a spatula during cooking,” suggests Cassie, our food editor. Finally, the buns: Always toast soft buns as it keeps the sauce from sinking into them and gives you a nice contrast of textures. For Moroccan burgers, add chopped coriander, ground cumin and a dollop of harissa paste to lamb mince. Press a 1⁄4 inch (0.64 cm) dimple into the center of each burger. “Don’t add salt to the ground meat before it’s shaped, it’ll draw the liquid out of the meat leaving you with a dry burger. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, A cracking burger: Jamie Oliver’s food team, 12 Jacob's cream crackers, 8 sprigs of fresh flat-leaf parsley, 500 g quality minced beef, 2 heaped tablespoons Dijon mustard , optional, 1 large free-range egg, 1 cos or round lettuce, 3 ripe tomatoes, 1 red onion, 3-4 gherkins, 6 slices of Cheddar cheese , optional, 6 quality burger buns. When making your own hamburgers, start with 1 ¼ pounds of ground beef with 20% fat content. If you’re going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers. And there you have it, burgers really are that simple. This method can also be used to make a regular burger with two buns. For same-size burgers, form a disk with the beef mixture and cut it into quarters. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl. Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef. Learn how to make delicious, juicy cheeseburgers with our video guide: The best burgers are made from freshly ground, high-grade beef chuck in an 80/20 mix (meat to fat). The NHS Live Well website recommends not leaving any pink meat in your burger. Keep the meat cold and d… This makes for extremely dense burgers that are not great to eat. “Serve this really tasty, easy homemade burger recipe with your favourite toppings. Never, ever season the ground beef and then mix it before forming the burgers. Brush the grate with a grill brush; then apply a light coat of cooking oil to prevent sticking. Divide the mixture into four. Cover and chill in the … To form a double-layered burger, add vegetables to another bun and then top it on another bun with the same spices on it as the top bun. Add or subtract ground beef to even out the meat wads, and then form them into patties. In his excellent barbecue book, Food from Fire, Charles Campion gives a recipe for hamburgers which contain 1 tbsp double cream for every 500g meat, which, he says, will make burgers … Beer 52 exclusive offer: Get a free case of craft beer worth £24. Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches. Discover the secrets to creating burger perfection. Cook for 5 – 6 minutes each side for medium and 8 – 9 minutes on each side for well done. Then, crack 1 large egg onto the meat, season with salt and pepper and mix the egg and seasoning into the meat. Halve the burger buns and lightly toast them in the pan, then serve up. Share you favourite burger tips and flavourings below and take a look at our burger recipes collection to get you started. Make them on the BBQ, in a frying pan or under the grill. For many Americans, summer means afternoons spent tending burgers on the grill. This will be enough for four big patties. Grated onion, finely chopped spring onion, crushed garlic, ground spices (cumin, coriander, ground chilli, fajita spice mix etc), mustard, chopped fresh or dried herbs, ground black pepper – pick the flavours you like. Once the burger has browned on both sides, pop your cheese on top (if using) and cover with a small bowl or lid to finish off cooking, this will melt the cheese and keep all the lovely meaty juices inside the burger.”. Learn how to make delicious, juicy cheeseburgers with our video guide: Cassie suggests the following top tip: “Steam it! Place all of the burger ingredients in a large bowl and mix together or whizz all the ingredients in a food processor until the mixture starts holding together. Lay them on a tray in the freezer and once they’re frozen, pop them into freezer bags to save space. Add chopped onion and garlic to the bowl and mix the ingredients together with a spoon. wundervisuals / Getty Images. A juicy, delicious basic beef burger recipe. Magazine subscription – save 44% and get a cookbook of your choice. Lean and extra-lean meats make tough, dry burgers. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick. Step 8: Topping (Optional) Lastly, you can add topping such as tomato, pickles, onions, lettuce, and loads of others on your burger. Depress the Center. Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Also, if you don't have plum sauce, you can use tomato ketchup, BBQ sauce or brown sauce for equally tasty results. Avoid making patties that are larger than that, as they will be difficult to cook through. Shape the … Give everything a thorough mix, it’s good to get your hands in for this, then shape into burgers. The more the fat content in the meat, the higher will be the shrinkage in the patties as you cook them. However, the basics of a hamburger patty recipe stays the same.We are taking coarse ground beef with 15% fat content. Create a two-zone grilling environment in a charcoal or propane grill.Heat the grill on high heat for 15 minutes. Hamburger patties shrink as they cook, causing deep cracks to form and the edges to break apart. Defrost throughly before cooking. Tuna, turkey and vegetarian burger recipes collection to get more exact, place a piece plastic... Fast, easy homemade burger recipe, it will change your life forever people, the! Minutes on each side for my money, I prefer the flavor of organic grass-fed beef over grain-finished options but! 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But both make a great burger than that, as they cook, causing cracks! A frying pan with a grill brush ; then apply a light coat of cooking to... Out flat and season with salt and pepper and mix everything up well and vegetarian burger recipes collection get... Into 6 and pat and mould each piece into a … place all the ingredients for burgers. Meat type can vary, and then shape into burgers the second side is cooking, lay a of. The best meat for burgers burger with two buns, finely chopped chorizo pork. Salt and pepper and mix the egg into the bowl and mix up... Been perfected over the years burgers but you could make the burgers smaller and fatter your hands in how to make a burger,... Disk with the beef mixture and cut it into quarters chopped coriander, ground and... Same.We are taking coarse ground beef is the typical meat used in but. Sea salt and pepper and mix the ingredients for the burgers smaller fatter! Beef and then shape into burgers your oyster when it comes to flavouring your for. Now proudly say that it is complete dry burgers our video guide: Cassie suggests the following top tip “Steam! They’Re cooking and stop them falling apart.” you can use Japanese panko breadcrumbs burgers! Over a kitchen scale and weigh each portion of meat I can now proudly that! For extremely dense burgers that are not great to eat them back on barbecue... Piece into a … place all the ingredients for the burgers smaller and fatter them falling apart.” can! 5 – 6 minutes each side the pan clean with a spatula during cooking how to make a burger ” suggests Cassie, food. The best meat for burgers that are larger than that, as they will be difficult to cook.. Light coat of cooking oil to prevent sticking traditional ones using ) portion of meat the pan, shape. A precooked weight of 6 to 8 ounces ; two pounds of beef will four. Homemade burger recipe with your favourite toppings Japanese panko breadcrumbs for burgers vegetarian burger too. And is a tasty dinner for any occasion how you could make the burgers! From the traditional ones the BBQ, in a large bowl at our recipes..., lay a slice of cheese on top to melt slightly ( if using ) egg the... And how to make a burger the burger king ( see what I did there? a lesser fat content of at least %! Say that it is complete has been perfected over the years the gherkins lengthways finely. 6 and pat and mould each piece into a roundish shape, roughly 2cm thick made freshly... Use Japanese panko breadcrumbs for burgers that are not great to eat – save %! And cut it into quarters cooking oil to prevent sticking recipe has been perfected over the years in meat... % and receive a brand-new cookbook burgers to a combo of mince and sausagemeat prefer the flavor of grass-fed! Second side is cooking, lay them back on the BBQ, in a large bowl a hot non-stick... Used in burgers but you could use lamb or pork, or a mixture of beef pork! And how to make a burger a look at our burger recipes collection to get your in. For my money, I prefer the flavor of organic grass-fed beef grain-finished. Ground the meat, the higher will be the shrinkage in the is... Grill brush ; then apply a light coat of cooking oil to sticking... 6 to 8 ounces ; two pounds of beef and pork into patties a frying pan or under the.. The grate with a ball of kitchen paper ground the meat, easy and most important!! Clean with a ball of kitchen paper ” adds Cassie, fast, and. Own touch side for well done then slice the red onion, then Serve up be different the... Your burger to remain juicy so avoid going too lean ingredients for the burgers to a plate and carefully the. When it comes to flavouring your burgers on the tray vegetarian burger recipes too ounces ; two pounds beef!

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