When it comes to food, it is safe to say that many people adore burgers, with numerous individuals frequently striving to locate the finest version available. However, when it comes to preparing yours on the barbecue, there is a straightforward technique you can employ to guarantee they are more delicious and succulent than ever before.
The Key Ingredient for Juicy Burgers
With the heatwave continuing to sweep across the UK, countless households will be firing up their barbecues to rustle up some quality food and enjoy some time outdoors. Yet one simple recipe adjustment could elevate your meals to another level entirely. Incorporating a basic ingredient into your patties could make an enormous difference.
This is not the only burger advice that has been offered either. Previously, Mary Berry revealed a recipe that people have been urged to try as well.
Tom Shepherd, a Michelin-starred chef from Birmingham, revealed his expert tips with us. The chef, who boasts more than 40,000 followers on Instagram, has prepared dishes for royalty including Prince William, and he secured the main course round on BBC's Great British Menu in 2023, so he is certainly someone worth paying attention to.
According to him, one straightforward ingredient can transform everything. It is remarkably simple once you understand what to do.
Tom Shepherd's Advice
He said: "When purchasing beef mince, always choose 100% beef. A small amount of fat is beneficial, and you can add your own to keep the meat juicy.
"If I were making beef burgers at home, I would use a mix of 75% minced meat to 25% fat. I recommend getting minced beef fat from the butcher to incorporate into the burger mixture.
"Alternatively, you can buy a nice sirloin or ribeye steak from your butcher or supermarket, mince it yourself or, if you do not have a mincer, chop it into tiny pieces and mix it with a good amount of seasoning.
"To cook the burger, sear both sides to achieve an even crust. It is essential to let the burger rest both before and after cooking."
That is all there is to it, according to Tom. It might not be quite as tricky as you initially imagined to get right.
Why Does This Method Work?
What you may not realise is that incorporating fat represents one of the most effective ways to maintain burger juiciness. Fat functions as both a lubricant and a source of moisture.
As the meat fibres tighten during cooking and release water, the fat melts (renders) to baste the meat from within. It also serves to enhance flavour considerably.
If you are working with lean meat, you can manually introduce these fats to improve the overall texture. Numerous home cooks and restaurants incorporate cold or melted butter into the mixture to produce a richer, "extra juicy" outcome.
Meanwhile, professional butchers frequently blend in pure beef fat (tallow) to achieve a particular fat percentage, such as 75/25. You might also mix in finely chopped or minced bacon to introduce both fat and a smoky flavour dimension.
It is also recommended that you refrigerate your patties for roughly 30 minutes prior to cooking. This stage enables the fat to firm up slightly, which can help deliver a juicier texture once cooked.
Lay them out on a plate or tray and cover with cling film until you are ready to use them. It really is that simple to prevent them from being dry.
