The Technique of Grilling Burgers

One side of me many don’t know is that I love fire, I love grilling on fire, and I love cooking on a fire. Creating the best Beef burger does not require skill, but rather following the grilling techniques and using good quality ingredients.

These rules are what make a perfect burger:

· Use mince chuck with a minimum of 15% fat, I usually mince my own, but you can buy pre-minced. I choose high-quality beef as it does impact flavour.

· Unless I use wagyu beef, I prefer a diced onion mixed in with the meat.

· Don’t over mix the beef.

· Use any seasoning you like, as this is personal.

· Form patties around 2 cm in thickness, and they will be juicier.

· Barbeque the patties on direct high heat with the lid closed and flip once only.

· When the pattie is ready to flip, it should not stick on the grill and lift with no resistance.

· Never press on the patty whilst grilling, as this will cause the juices to be lost.

· Use a thermometer if you don't trust your judgment. Insert the thermometer to the centre. It should read 55 C medium-rare, 60 C for medium, and 65 C for medium to well done.

· Always allow your grilled patties to rest on a plate covered with aluminium foil for at least five minutes.

· Choose a soft brioche bun or potato buns for a nice finishing touch.

· Don’t let anyone tell you what condiments and fillings to use

Ingredients:

1-kilogram ground chuck beef 85% lean

1 small onion

1 1/2 teaspoons Himalayan salt

1 teaspoon cracked black pepper

2 1/2 tablespoons Worcestershire sauce or chilli sauce

4 or 5 buns

Condiments and sliced veggies as you wish

Method:

· Chop the onion finely, by hand or in a food processor

· Place all the ingredients in a bowl and mix well by hand without over working the meat.

· I prefer each burger pattie to weigh 200 to 250 grams, so create either 4 or 5 balls.

· Pat them in the palm of the hand to create a disc that is 2 cm in thickness.

· Heat the bbq and once the grill is hot, place the patties and cover the lid. Please note the burgers are cooked over direct high heat.

· Three to four minutes into the grilling time, flip the burger over to the other side. You should only flip when the meat is ready. When you place the spatula under the burger to lift, if it lifts up quickly without the meat sticking to the grill, then it is ready for flipping. If there is resistance, allow it to grill for another minute.

· Grill on the other side for a further three to four minutes with lid closed.

· Allow the burgers to rest on a plate covered with aluminium foil for 5 minutes before eating, relaxing them locks in the juices.

· Toast the buns for 30 seconds and then assemble the burger using any condiments or vegetables you fancy.

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Per burger pattie: 794 Calories; 66g Fat (76.3% calories from fat); 42g Protein; 4g Carbohydrate; 1g Dietary Fiber; 213mg Cholesterol; 1062mg Sodium.