It isn’t summer without burgers, simple as that. I have cooked hundreds of burgers over the years and feel the method below is as dialled in as it gets.
Burger Sauce
Inspired by California’s In-N-Out, but adapted for British cupboards (borrowed from the fine people at Serious Eats).
- 2 tablespoons plus 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons pickle relish – I use M&S House Burger Pickle
Mix and chill.
Picking the Right Patty
The key is fat content. Use minced beef with 20 to 25 percent fat. Most supermarkets will stock this. Anything leaner dries out.
Season only with:
- Salt
- Black pepper
- A dash of Worcestershire sauce
No eggs or breadcrumbs. Keep the mince cold and the fat will bind together.
I usually make the burgers by hand by eye balling. Some might prefer to weigh each patty but I feel that’s overkill.
BBQ Setup
Set up my trusty old Weber with direct and indirect zones using regular charcoal. Sear patties over direct heat on both sides. If you are cooking a large batch, move finished patties to indirect heat to stay warm.
One last note: light your coals with a chimney starter and leave the lighter fluid on the shelf.
Cheese Time
I top my burgers with Cheesy Slices – those square, plasticky numbers that barely count as cheese but melt perfectly. Add a slice while the second side cooks so it glues itself to the patty.
Condiments
Toppings are personal. Pile on whatever you fancy, though I keep it stripped back most of the time. When the mood strikes, I slowly caramelise a few of onions and add to my burger.
Serving
Briefly toast brioche buns on the grill. Stack patty, sauce and any extras. I finish with a drizzle of Sweet Baby Ray’s BBQ sauce, widely available in UK supermarkets and at Costco. I would however say that the burger sauce and bbq sauce are mutually exclusive.
Enjoy.