Does your favourite burger joint make unbelievably tasty and juicy burgers that you just can’t seem to replicate at home? A burger patty is just ground up meat right? Seems impossibly easy – until you try to make them yourself. Then they turn out too dry, too crumbly or too bland. My bet is your favourite burger joint is grinding their own meat. It makes all the difference. Too often, pre-ground meat just doesn’t cut it.
For the little bit of extra work, grinding the meat yourself puts you in complete control of your burger. You can control the fat, eliminate preservatives and packaging and truly own the whole burger making process. You say what goes in! Chat with your butcher and choose the best cuts – you can’t make a good burger without great beef!
Then, be prepared for people to say, “awesome burger!” When you tell them all you did was grind the meat yourself, they might not believe something so simple could possibly make so much difference.
The final shape and thickness is a matter of personal choice but when forming your burger patties always:
Cook the patties in a heavy-based skillet or on a BBQ plate for the tastiest results. Heat to medium high, add a little oil then wait till the oil is hot. Since burgers have a tendency to stick, lightly brush each patty with oil before cooking.
For a tender and juicy burger, don’t play with the patty while it’s cooking. Don’t flatten it or flip it back and forth. The patty should lift easily from the cooking surface when it’s time to flip. About 3-4 minutes each side should do it, but it all depends on the thickness. When cooked, turn the heat off or move the patties to the cool side of the BBQ. Add cheese (if you want), wait for it to melt and then build the burgers with your favourite ingredients and condiments.
2 kg chuck steak (rump or sirloin or a combination)
1 large onion – finely chopped
4 cloves garlic crushed
1 tablespoon tomato paste – additive free
1 tablespoon Dijon mustard paste - additive free
1 1/2 teaspoons of salt
1/2 teaspoon dried oregano
Generous grind of black pepper