The Best Way To Cook A Perfect Burger

Grinding your own meat lets you control what goes into your burger. You can have a butcher grind it, you can grind it yourself using a food processor, or—for the juiciest burger with the best bite—you can use a real grinder.

1. Cut the beef into 2cm cubes, place them on a baking sheet, and freeze them for 25 minutes. That way the meat won’t turn gummy in the grinder.

The key is minimal handling; too much packing yields a tough burger. Gently form the meat into a 150g ball (think tennis ball) and then flatten it to slightly wider than your bun. (It’ll shrink.) Do this shortly before grilling. Room-temp patties are juicier and contract less than cold ones.

Too many well-made burgers are ruined by being manhandled on the grill. The secret to a meaty burger with a good bite: doing nothing. Put the patties on a hot BBQ and then step back. Don’t press on them with a spatula. Don’t shuffle them around the grate. Don’t close the BBQ lid. Our repeated tests showed that the burger patties we flipped just once developed a better outer crust and juicier centre than burgers we flipped frequently.

1. Wipe the grate with an oiled paper towel. Place the meat over direct medium-high heat. Set a timer for 5 minutes.