Burgers are the best – whether you’re barbecuing in the summer sun or cooking up a feast indoors any day – and this is the only burger recipe you need! Before we start the ingredients and method, we will list some versions, extras, tips and hints so you can decide on meat, cheese, and more before you begin making your burgers. It isn’t that this or any burger recipe is particularly difficult; it’s just that there are so many opinions to choose from to fit your taste! Read on for our take on the not-so-humble burger.
If you want to go the whole hog (or cow) for your burger meat, go to your butcher and ask for 800g ground chuck steak. Most use mince, but don’t go for lean beef – you want at least 12% fat. Anyone who prefers a meat-free diet can easily swap out the ground chuck steak for a delicious meat-free mince alternative. Most who follow a veggie or vegan diet already have their favourite brands, usually found in most supermarkets.
Adding grated cheese directly to the raw beef is the secret ingredient to a great burger. But, if you don’t fancy that, add your cheese slice soon after you turn the pattie over to ensure the cheese is beautifully melted across the top when the burger is ready. Cheddar, blue or the more mellow American cheese are all good for your cheeseburger, but slap on one of those plastic cheese slices for a fantastic throwback to the seventies. They may not be the healthiest, but if your burger nights are rare, they’ll help bring the nostalgia. For anyone who avoids dairy in their diet, there is a wide selection of vegan-style cheese out there, so you don’t have to miss out on this classic component.
Cook your burger on the BBQ for that great flame grilled flavour, or in a pan or the oven if you don’t have access to a barbecue. Some people use a pan on the BBQ anyway, for a more uniform cooking surface with less crumbling. Add a little butter to the pan to give your burger a nice crisp surface.
Ingredients
800g minced beef or meat-free mince
100g cheese, grated or sliced
Fresh thyme, chopped
Sea salt & ground pepper
Burger buns
Prepare
Using a spoon, mix the grated cheese and chopped thyme into the mince. You want to handle the mixture as little as possible. Do not season yet.
Divide into 4-6, depending on the size of your bun (or your appetite). Flatten the patties to a bit bigger than your bun size as the meat will shrink slightly as it cooks. Your burgers should be concave, so press a little dip into the middle with the spoon.
Place on a cling-filmed tray and cover with cling film then refrigerate until needed.
Cook
Get a good heat on your BBQ or frying pan. Add a little butter if using a pan.
Season one side of your burger with salt & pepper and cook this side first. Remember cheese is salty so bear this in mind when seasoning.
Cook until browned (3-5 minutes).
Season the other side, and flip the burger. Cook for 5-7 minutes, or until ready. Check the burger is cooked through.
Butter and lightly toast the cut side of the burger bun if you’re cooking on a BBQ. If you’re cooking in pan, don’t butter the bun, just crisp it in the meat juice in the pan.
Add lettuce, tomato, gherkin, and onion as desired, and any sauces. Try a combo of a smear of Dijon mustard plus ketchup and mayonnaise for an extra special touch!
Enjoy!
Top tip: For sliced onions without the raw afterburn and taste, slice and leave in a bowl with a good dose of salt. Rinse and pat dry before serving.
A burger is often the star of a BBQ, but you'll need sides to accompany your beautiful burger. Check out our articles on how to add flavour to your barbecued food for ideas, and maybe the guide on how to host the perfect summer BBQ to get inspiration for any get-togethers you'll be throwing.
