Recipe: Dos and Don'ts for Perfect Homemade Burgers
Taste your mixtures before you shape them. There’s nothing worse than an under seasoned burger. Take a little of the mixture in a frying pan to taste and adjust seasoning levels accordingly.
Sprinkle your beef with salt and leave for three hours before making burgers. This helps to bind the meat without the need for egg or breadcrumbs.
Pummel the burgers into tight patties. Instead, lay the minced beef in parallel lines and wrap in clingfilm to keep them together. Allow to rest in the fridge for a few hours, then slice the mince log into patties, for melt-in-the-mouth burger perfection.
Grill the patties without making an indent in them first. This is because the meat contracts while it cooks, causing the middle to puff up. Use your thumb and gently press into the centre. This will ensure your patties are nice, flat and restaurant-like.