Jump to:📋 What do we need to make the best burgers? 🔪 How to make it 🍽️ What to serve it with 🍲 More fantastic Burger recipes The Ultimate Double Cheeseburger 💬 Reviews
A proper meat-fest, this burger is just so good! Served up with a portion of homemade chips and extra special sauce for dipping, it makes a fantastic Friday night treat.
It’s really important to go with 20% fat minced beef. Don’t be tempted with lean 12% fat or extra lean 5% fat beef. You’ll end up with dry, chewy burgers. The extra fat in 20% fat beef will not only make the burger more juicy, but it will also add extra flavour, and will help to ensure perfectly browned, slightly crispy edges.
No need to add binders - like egg or breadcrumbs. These will not only effect the flavour of the burger, but they will make the structure ’tighter’ or more dense. We want soft tenderness!
👩🍳PRO TIP Don’t use a burger shaper. Just roll the minced beef into a ball, then squash flat - so you have slightly raggedy edges. Using a burger shaper can make your burger mixture too tight/dense.
Take the minced beef out of the refrigerator an hour before you want to use it. Like steak, it’s better to have minced beef that’s closer to room temperature, rather than very cold. This will ensure the inside of the burger is hot at the same time the outside is cooked.Form the minced beef into balls and squash flat into patties.Sprinkle on salt and pepper right before cooking the burgers. Salt can draw out moisture from the meat and we want to keep that moisture in.Place the burgers on a hot griddle that’s been brushed with oil, and cook for about 3 minutes, until browned.Turn the burgers over and place a slice of cheese on top. Cook for a further 1-3 minutes, until browned on the second side, then remove from the griddle and allow to rest for a couple of minutes.Stack the burgers up on toasted brioche buns with lettuce, tomato, onions and burger sauce and serve.
You can find the recipe here for my homemade burger sauce (just 3 ingredients). Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
