Fast food it may be, but it's hard to beat a homemade burger. Our guide is packed with tips and hints for burger perfection, from how to select the right meat, essential tips for cooking on the grill or stove and tasty extras to add the "wow" factor, to handy ideas on how to make each burger fabulous. 

The ultimate question for all cooks – which cut to use for your burger? Chuck steak is one of the best cuts of beef 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.

Get the ultimate chuck steak cheeseburger recipe here

Lean mince will produce a dry burger, so when shopping, look for meat with around a 20% fat content. The same goes for 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 you're finding your homemade burgers are turning out bland, then chances are you've been too sparing with the salt and pepper during the cook. Always use freshly ground black pepper and sea salt for the best flavour. Sea salt is gentler than rock salt and you don't need much to draw out flavour. 

Need inspiration? Read our 30 burger recipes everyone will love guide

You'll find that many cooks swear by adding beaten egg to minced beef as it helps to bind the mixture, while adding moisture and softness. You don't need much – just one egg per 1lb (500g) of meat. However, if you're using mince with a high fat content, then you won't really need the egg. 

For perfectly flat burgers, you should make a dent in the centre of your patties with your thumb because the centre will rise during cooking. You want a nice flat surface for your cheese and a nice shape, so the burger perfectly fits into the bun.

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In an ideal world, you want all your burgers to be the same size so they cook evenly and sit neatly between the buns. The best way to achieve this is to either weigh the meat before forming into patties or invest in a simple patty maker. Also, raw burgers need to be slightly larger than the bun because they will shrink in size during cooking. 

This is all down to personal preference. Mixing in onion to minced beef is an option which adds another layer of flavour, but it needs to be very finely chopped and you don't need much. One small onion to 1lb (500g) of meat will be sufficient and won't overpower the taste of the meat. 

Get the recipe for a homemade beef burger here

Adding extra flavour to your burger will give a new taste sensation. 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, cook them straight from the fridge as this ensures they hold together well as the fat hasn't softened. If you're outdoors on a camping or beach trip, keep them in a cool box. If you're short on fridge space, stack them up between pieces of baking parchment or greaseproof paper. 

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Aside from the classic burger bun with sesame seeds, there's plenty of bun choice 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 chewy texture, onion rolls add extra flavour, and Kaiser rolls (a hard, crusty roll) are fluffy and good for larger burgers. Whichever you choose, toast the cut side of the bun first.

Learn how to make amazing burger buns here

A good melting cheese on a burger is essential, which is why we love pre-sliced Cheddar, Monterey Jack or Emmental. A soft blue cheese adds saltiness and savoury flavour, while Brie or Camembert work well too, but leave the rind on – although the eating can be a bit messy. Mature Alpine cheeses are tasty, such as Gruyère or Comté. Try this recipe for a homemade version of a cheesy Big Mac, with the cheese of your choice.

Get the recipe for the Big Max burger here

Slices of raw onion on a burger are not to everyone's taste, but sweet caramelised onions definitely are. They do take time to cook over a gentle heat with a little sugar to soften and caramelise, but they can be made a few days ahead and stored in the fridge. Just reheat them when you're ready to build your burgers.

Try the recipe for caramelised onions here

The best lettuces for burgers are those with crunch, such as iceberg, cos or baby gem, while some burger fans add rocket for its distinctive pepperiness. Slices of large tomato work well, without forgetting the essential gherkin. How about adding a layer of guacamole for that gorgeous creamy texture with a hint of chilli? 

Get the recipe for homemade guacamole here

High-quality, smoked streaky bacon is so good in a burger as it adds texture, saltiness and moisture. Of course, it should be crisp, so cook it over coals while the burgers are cooking. As an option, try frying Parma Ham or Spanish serrano until crisp.

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If you love cooking burgers on the barbecue, the most important tool you should have is a solid grilling spatula with an offset handle. This makes flipping easy and keeps your hand away from the heat. Tongs are great for steaks, but they can break up a burger, so best to avoid them. A digital meat thermometer is also handy if you're not confident about cooking times. 

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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 then tasting it to check the seasoning and overall flavour. It's better than cooking a whole batch of burgers to find you're not happy with the taste. 

When it's not the day for a barbecue, it's time to use the stove. 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 over the flame as they'll burn on the outside and could be raw in the centre. Cook burgers once the flames have died down and the coals are white. Grill over the hottest part, but for well-done burgers, you may want to move them slightly away, so they cook through without burning. 

Get the recipe for a chicken burger here

Always start the barbecue with a clean grill. It's much easier to clean a hot barbecue than cold, so wait until then. Use a wire brush to scrub off any debris, although some prefer to use a halved onion or potato on a long fork to do this. Once you've finished grilling, brush again so you're ready for the next one. 

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There's no need to go all master chef with constant flipping as burgers only need to be flipped once. Don't try to prise it off the grill or pan either as once the meat is seared it will flip easily. Also, don't press the burger down as all you'll do is press out the meat juices and end up with a dry patty.

Once the burgers are cooked, allow them to rest for a few minutes – either on the edge of the grill or pan. This allows the proteins in the meat juices to coagulate, meaning all those lovely juices stay in the burger.

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Now, it's time to create your burger. Follow our set-by-step recipe to make a perfect classic cheeseburger. The recipe is simple and you can vary the condiments and toppings to your taste. We guarantee you'll have a perfect result.

Get the recipe for a classic cheeseburger here