Everyone, who eats them, can reccommend a place that serves the very best beef burgers. Naturally, most people have their own favourites. So, it would seem that there are many places that serve the ‘very best burgers’.  I havetried a few of these highly reccommended places and have with one exception (Gourmet Burger Kitchen – a chain that originated in New Zealand) been disappointed. Most ‘very best burgers’ turn out to be ok (usually) but an anti-climax (mostly).

Now, I am going to seem very conceited. That is because I believe that I make the ‘very best burgers’ myself in our home, and so should you. My recipe is dead simple. I take minced beef with a lowish fat content (10% or less), add a pinch of salt and a small spoon of oil (sunflower or olive) and, after washing my hands, mush the three ingredients together before hand shaping patties of the  sizes preferred by those who will eat them. Then, I cook them on a griddle. That’s all. No egg or breadcrumbs are added.  Try this for yourself and you will no longer be wasting your money on overpriced, mediochre burgers.

A patty of minced beef 

Mould-ed by hand

Enjoy burger perfection

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