28 May Hamburger Day 2019 – How to make the best burger

17 May 2019
28 May Hamburger Day 2019 – How to make the best burger

Do you love burgers? Are you looking for tips to create the perfect burger? Burgers do not have to be associated with junk food. Italian Spoon reveals tips to transform the humble burger into a quick and easy gourmet recipe the whole family will love. Read our blog to inspire you to create a first-class burger from the comfort of your own home.

Hamburger Day is celebrated each year on the 28 May. Making the perfect burger – seems simple right? Sure, it seems easy but each component and layer requires careful consideration (what you may call tender, love and care). For a traditional hamburger, you firstly need to get the burger patty right – that means using seasoned minced meat (ground meat). Then consider your toppings such as cheese, bacon, lettuce; condiments such as tomato ketchup and mayonnaise; all of which are placed in between two bread buns. So many people get it wrong, but not anymore! Read this blog and discover 6 tips to master the best gourmet burger.

1. Perfect minced meat and seasoning

The best burger starts with the prefect minced meat (ground meat) selection. Chuck (stewing) steak and brisket make a flavoursome patty with a good meat to fat ratio. The ideal ratio we are looking for is 70% meat and 30% fat which applies to beef, lamb and turkey to create a juicy burger. If you want to go on the leaner side, use a ratio of 80% meat and 20% fat but that’s where we draw the line. Ask your butcher to freshly mince the meat for you. Sorry but pre-minced meat will not do – we are creating the best burger here. Using Wagyu beef is more costly but makes the juiciest burger and totally worth it. Why not treat yourself to a juicy Wagyu beef burger today? If not, using good quality chuck and brisket mince is also great.

Shape your burger patty into a round shape, approximately the same size as the burger bun. In terms of size, I allow 150g of minced meat per burger patty. Please do not add egg, chopped onion or breadcrumbs – it is a burger, not a meatball. Wait, don’t season just yet – refrigerate until ready to use (ideally ½ hour to 1 hour is plenty). If you season ahead of time, unwanted moisture is drawn to the surface of the burger patty – we don’t want that. Seasoning is very important but only just before cooking. Remember to season with sea salt and freshly ground black pepper on both sides of the burger patty.

2. Cooking the perfect burger patty

Preheat your BBQ or pan over high heat. Brush each burger patty with olive oil before cooking. This will speed up the cooking process. If cooking on a BBQ, keep the lid down while cooking. Burgers should be placed onto a hot grill or pan, turned only once after a crust has formed (takes 2-3 minutes). Do not be tempted to press the burgers down while cooking – leaving the beef patty untouched allows it to hold onto its juiciness. Our final tip to cook the prefect burger patty is to rest the meat for a few minutes before serving. This also maintains the juices in the meat. A beef or lamb burger should be pink inside, whereas pork, chicken or turkey patties should be cooked through.

3. Which cheese is best?

Don’t underestimate the cheese selection for your burger. You want to choose a variety of cheese that naturally melts when heated. Our cheeseburger recipe includes Mozzarella. Good choices also include Gouda, Caciocavallo, Swiss and Gruyere cheese. That’s right – our burger has no cheddar in sight! Cheese should be placed over the cooked patty when turned half way through cooking. This way, the heat from the patty will soften the cheese and even ooze down…..yuuuuum.

4. The question of bread bun

Which bread bun should you use to create the best burger and compliment your juicy meat patty and perfectly melted cheese? A classic burger bun is round, slightly sweet and soft (not crusty) but stable enough to hold the patty, toppings and sauce. If the bun is not stable enough, it simply won’t hold the burger together – the foundations are a very important factor. Brioche buns are my first choice but milk buns and white rolls are also good. Personally, I go for a brioche roll that has a shiny and firmer top crust which is lightly sprinkled with sesame seeds for the finishing touch.

The bread buns should be slightly warmed on the outside and just toasted on the inside. This gives texture – toasting the bun also helps to strengthen the bread so it can hold the toppings and sauce.

5. Toppings to elevate your burger

We have already talked about which cheese to use. Your burger now deserves the best toppings to take it to the next level. Popular toppings include:

  • Grilled bacon slices – a must for crunchiness and flavour and is the perfect marriage for beef, chicken and turkey burgers
  • Lettuce – particularly great in chicken burgers. Be sure to use lettuce that is crunchy and fresh (such as baby cos) with leaves that are cut down to the same size as the bun
  • Caramelized onions – add a beautiful sweetness to burgers
  • Tomato – use only salad tomatoes that are firm (not too ripe) and slice horizontally. Personally, I would skip the addition of sliced tomato as it adds unwanted moisture to the burger.
6. The better the sauce, the better the burger

Individually tomato ketchup and mayonnaise are classic choices for burgers. A combination of these two sauces, using 2 parts mayonnaise and 1 part tomato ketchup is good. If you are really passionate, a home-made sauce can take your burger from good to great.

As you can see, you don’t need to add many ingredients to make the best burger. So, what are you waiting for? Need the best cheeseburger recipe to get cooking? Check out Simone’s Ultimate cheese burger, a quick and easy recipe on the Italian Spoon website. What’s more, the whole family will love it! I just have one last request and that is forget about using cutlery – the best burger such as ours needs to be eaten with your hands. I promise you will enjoy every bite – buon appetito!


28 May Hamburger Day 2019 – How to make the best burger blog authored by Vanessa Bottaro.


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