Us Brits tend to think our American cousins are the connoisseurs when it comes to burgers. It’s not surprising either, given the fact more than 70% of all beef consumed in American restaurants is in the form of a burger. However, Brits are firmly on top of the burger trend too, with gourmet and customisable burgers leading the way in the UK. The burger bar market alone is said to be worth more than £3.2 billion per year.
But a perfect burger is not easily achieved. Here’s what turns an average burger into a perfect burger.
Many of us would buy a packet of minced beef from the supermarket and be done with it. However, this is not necessarily the best beef to use to create the perfect beef patty. The beef needs to have a high-fat content so it doesn’t taste too dry. In the least, avoid any minced beef labelled as being lean. Mince sourced from prime cuts of beef such as rump steak will also have a lower fat content than other cuts. Many top chefs recommend using a combination of chuck and short-rib meat. Either roughly mince the meat yourself or ask a butcher to do it.
The right meat and seasoning to suit your taste is the crucial combination of items you need to make your perfect burger. Herbs are a must, but the exact mix of herbs you choose depends on your taste. After all, making a burger bespoke is all part of the journey to creating the perfect burger. We think fresh parsley is an absolute must in the ideal burger patty, along with a pinch of chopped, fragrant thyme. Very finely chopped, lightly cooked onion mixed in with the meat gives a punchy but sweet kick to the burger, and is another must-have. As well as salt and pepper, choose some seasoning of your choice to give your perfect burger a bit of extra punch; we recommend paprika, cayenne pepper or cumin.
Now you’ve got the right meat and seasoning, here’s our perfect burger recipe to get you on your way to burger heaven.