Table of Contents
A great burger starts and ends with good quality meat with a high fat content to ensure a juicy texture with plenty of flavour. Homemade patties can be prepared in a matter of minutes – almost as quickly as it takes to open a packet of shop-bought burgers.
Timings
Prep time: 5 minutes plus chilling time
Cook time: 7-10 minutes
Serves
4
Ingredients
- 500g-600g good-quality beef or steak mince with 15-20 per cent fat
To serve
- 4 x 25g mature cheddar cheese slices
- 4 seeded brioche or other burger buns, sliced in half
- 2 tbsp mayonnaise
- 30g rocket leaves or ¼ iceberg lettuce, finely shredded
- toppings of choice, eg sliced gherkins, pickled jalapenos, finely chopped onion, tomato salsa, sliced avocado, cooked crispy bacon, mustard, ketchup or burger sauce
Method
Season the meat with ½ tsp fine sea salt and add a grind or two of pepper, if you wish.
Shape into four equal-sized burgers, patting each one down into a wide disc with a thickness of around 1cm. Try to work quickly, without overhandling the meat. Place on a parchment-lined tray or plate and chill in the fridge until ready to cook.
Preheat the barbecue. Cook the burgers for at least 1-2 minutes before turning.
Continue to cook for 6-8 minutes in total, turning them as needed until nicely browned and completely cooked through. If adding cheese, lay a slice on top of each patty and close the barbecue lid for just a few seconds until the cheese begins to melt. Transfer to a platter, cover with foil and leave to rest for a minute or two.
Toast the cut-sides of the buns on the barbecue for a few seconds until lightly browned. Spread mayonnaise on the bun bases and add a handful of leaves.
Top with the burgers then finish with your choice of toppings and sauces.
Click here for your complete guide to mastering a classic barbecue burger, including the perfect build and how to light the coals.
