Particularly when the sun is shining, it's hard to beat a homemade burger – ideally cooked on the barbecue, and eaten al fresco. Our guide is packed with tips and tricks for burger perfection – how to select the right meat, essential tips for cooking on the grill, tasty extras to add the wow factor, and handy ideas to make each burger simply fabulous.
The ultimate question for all burger cooks: which cut of beef to use? Chuck steak is one of the best options, as it has a good fat content and a tasty, savoury flavour. Most minced beef you buy will likely be chuck, but if you prefer to mince your own, chuck is the cut to go for.
Lean mince will produce a dry burger, so seek out meat with a fat content of around 20%. The same rule applies when making turkey and chicken burgers. Use minced turkey leg and chicken thigh rather than breast meat, as it will give a much juicier burger.
Get the recipe for a turkey leg burger with fig ketchup here
If your homemade burgers always end up tasting a little bland, chances are you’ve not been liberal enough with the salt and pepper. Season your burger mix generously, ideally with sea salt and freshly ground black pepper.
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You'll find that many cooks swear by adding beaten egg to their minced beef, as it helps to bind the mixture together while also adding moisture. You don't need much – just one egg per 500g (1lb) of meat. Do keep in mind that if you're using mince with a high fat content you might not need the egg at all.
For perfectly flat burgers, make a dent in the middle of the patties with your thumb to prevent the centre rising up during cooking. Ultimately you want a flat surface for your cheese to sit on, and for the burgers to fit nicely into their buns.
Ideally you want all your burgers to be the same size, so they cook evenly and sit neatly in their buns. The best way to achieve this is to either weigh the meat before forming it into patties, or invest in a simple patty maker. Remember, raw burgers need to be slightly larger than the bun because they'll shrink in size during cooking.
This is all down to personal preference. Folding onion into your minced beef mix adds another layer of flavour, but it should be very finely chopped and you don't need much, otherwise you risk overpowering the taste of the meat. One small onion to 500g (1lb) of mince is sufficient.
Adding herbs and spices is a great way to take your burger in a new direction. Fresh thyme and parsley work well, or you could try dried herbs such as Italian seasoning. For spice, chilli is always a winner, but think about ingredients like smoked paprika and ground coriander, too.
Love Indian food? Get the recipe for an Indian spiced burger here
When cooking a roast or steak, the raw meat should be at room temperature. However, with burgers, cooking them straight from the fridge ensures they hold together well, as the fat hasn't had the chance to soften. If you're outdoors on a camping or beach trip, keep the patties in a cool box and if you're short on fridge space, stack burgers up between pieces of baking paper.
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In addition to the classic burger bun with sesame seeds, there's plenty of bread options out there. Brioche is very on-trend, but it does add a sweetness which isn't to everyone's taste. Ciabatta rolls are lovely and soft, pretzel rolls have a pleasingly chewy texture, onion rolls add extra flavour and fluffy Kaiser rolls are great for larger burgers. Whichever you choose, don’t forget to toast the cut side of the bun.
A good melting cheese is a burger essential, which is why we love pre-sliced Cheddar, Monterey Jack or Emmental. Soft blue cheese adds saltiness and a deeply savoury flavour, while brie and camembert also work well, although can make eating a bit messy. Mature Alpine cheeses such as Gruyère or Comté are tasty, too. Why not try this recipe for a homemade Big Mac, with the cheese of your choice?
Slices of raw onion on a burger are not to everyone's taste, but sweet caramelised onions certainly are. Make them in advance by cooking over a gentle heat with a little sugar until softened and caramelised, then store in the fridge. Just reheat when you're ready to build your burgers.
When it comes to fresh fixings, the best lettuces for burgers are those with plenty of crunch, such as iceberg, cos or baby gem. That said, some burger fans love rocket for its distinctive pepperiness. Slices of large tomato work well, and gherkins shouldn’t be forgotten about either. For something different, how about adding a layer of guacamole for a gorgeous creamy texture with just a hint of chilli?
High-quality smoked streaky bacon is brilliant in a burger as it adds both texture and salty flavour. Of course, the bacon should be crisp so cook those rashers over coals at the same time as the burgers. For a slightly different option, try frying Parma Ham or Spanish serrano until crisp.
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If you're a fan of cooking burgers on the barbecue, a solid grilling spatula with an offset handle is an essential bit of kit. This handy tool makes flipping easy and keeps your hands away from the heat. Tongs are great for steaks, but they can break up a burger, so best to avoid them or handle with extra care. A digital meat thermometer is also helpful if you're not confident about cooking times.
If you're trying a new burger recipe for the first time, or you've created your own, it's worth cooking a little of the mixture first and then tasting it to check the seasoning and overall flavour. Far better to do this than cook a whole batch of burgers only to discover that you're not happy with the taste.
When it's not the day for a barbecue, it's time to use the hob. A cast iron griddle pan will give those lovely grill marks, plus you can get it very hot. Oil the burgers, not the pan, then cook on a reasonably high heat, turning once. Cooking times depend on the size of your burger but on average, allow three minutes per side for medium-rare, four minutes for medium and five minutes for well done.
Barbecued burgers are the best, but despite all the advertisements for "flame grilled", you don't want to cook burgers directly over the flame, as they'll burn on the outside and could be raw in the centre. Instead, add your burgers to the barbecue once the flames have died down and the coals are white. Then just grill over the hottest part (for well-done burgers, you may want to move them slightly away, so they cook through without burning).
Always start to barbecue with a clean grill. It's much easier to clean a hot barbecue than a cold one, so once you've finished grilling, use a wire brush to scrub off any debris (some prefer to use a halved onion or a potato on a long fork to do this).
There's no need to go all cheffy and show off with constant flipping; burgers only need to be turned once. Don't try to prise the patty off the grill or pan too early either; once the meat is seared it will flip easily. Also, don't press the burger down as all you'll do is release the meat juices, resulting in a dry burger.
Once the burgers are cooked, allow them to rest for a few minutes somewhere warm – either on the edge of the grill or by the side of the pan. This gives the proteins in the meat a chance to relax, meaning all those lovely juices stay in the burger.
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Now it's time to create your burger. Why not start by following our step-by-step guide to making a classic cheeseburger? The recipe is deliciously simple and you can vary the condiments and toppings according to taste.