A great burger comes down to a few decisions: the right beef, gentle handling, high heat and good timing. This guide covers everything from buying mince to building the bun.
Choose the right beef
Use beef mince with about 20% fat, often sold as 80/20 chuck. Leaner beef cooks up dry. If you can, ask a butcher to mince chuck freshly for you.
Shape gently and keep it cold
Divide the meat into equal portions and shape each into a patty about 2 cm thick and slightly wider than the bun, as it will shrink. Handle it as little as possible.
Press a shallow dimple into the centre of each patty so it cooks flat instead of puffing up. Keep the patties in the fridge until the grill is ready.
Season at the last moment
Salt the outside of the patties generously just before cooking. Salt mixed into the meat ahead of time draws out moisture and gives a sausage-like texture.
Use high heat and flip once
Heat the grill or a cast-iron pan until very hot. Cook the burgers for about 3 minutes, flip once, add cheese and cook for 2–3 minutes more. Do not press down on the patties, which squeezes out the juices.
For food safety, minced beef should reach 71°C (160°F) in the centre. An instant-read thermometer takes the guesswork out.
Build it right
Toast buttered buns on the grill for 30–60 seconds. Put lettuce under the patty to stop the bottom bun going soggy, and let the burgers rest for a minute before serving.