Burgers mean different things to different people. This latest news post introduces our guide to the ultimate homemade burger using homemade patties which are also available from our online store in beef, pork, lamb, chicken, or venison.

These days, burger bars are squeezing anything and everything into a bun—from drippy smash burgers to gourmet truffle burgers, ‘Impossible’ vegan patties to a big ol’ Portobello mushroom—suggesting that the future of burgers is set to keep us all entertained. 

But the question that lingers is: What makes a “perfect” burger? 

Choose or Make Your Buns

If you’re in the supermarket aisle, you’re probably looking at classic sesame-seeded buns or brioche. Choose whichever you prefer, but note that some buns are better suited to different types of burgers—a classic beef patty can go either way, but airy seeded buns work well with battered fried fish, while pulled pork and tangy coleslaw is the perfect foil for buttery brioche. You can also use ciabatta or flatbread for burger-like creations. Whichever you choose, before you fry your patties, lightly toast your buns and set aside till building.

Choose or Make 100% Fresh Meat Patties

The best thing you can do to ensure an excellent burger is to make the patty yourself. Our patties are as good as homemade because they are made from freshly minced meat and contain nothing but meat.

To make your own patties, for a succulent classic beef patty, choose a high-fat (look for plenty of marbling), coarsely ground beef—20% percent fat is the general benchmark, but you can go for up to 40%. Since this is really the main event, as always, look for the highest quality, freshest meat, and if you can get your butcher to grind the meat freshly for you—so much the better!

Higher fat means a more succulent burger that bastes itself from the inside out while cooking. Yum!

Cheese - Yes Please!

If there’s cheese on a burger, then it better be melted. For this purpose, firm cheeses like cheddar, Gouda, American jack, or Emmentaler are the best. A burger is also one of the rare occasions where no one will judge you for using rubbery, plastic cheese (you know, the one with the questionable ingredient list) purely for nostalgia’s sake. 

Once you’ve flipped your burger, cover it with a thin slice (or many thin shavings) of your cheese—or cheeses—of choice. If it needs a little help along the way—put a lid over your frying pan for about 30 seconds.

Get Saucy With It

The usual culprits to slather on are ketchupmayonnaise, or BBQ sauce—but there’s also the very official sounding burger sauce. 

If you think this condiment has evaded your notice, don’t: It’s something you can whip up entirely from your pantry. All you need is roughly 2 parts mayonnaise to 1 part ketchup and a teaspoon of mustard—next, flavour it with your choice of sweet pickle relish, smoky paprika, chipotle sauce, garlic powder, or onion powder, to taste. The result should be something tangy, sweet, and perhaps a little smoky.

Some Salad Too

You’re eating a burger. It’s a beautiful thing. Salad ingredients absolutely have a place in burgers, but this is not an opportunity to sneak in greens and evangelize a burger into something it’s not. We have limited space between the buns and we want to use it wisely – add in vegetables that add juice and crunch. 

Lettuce, tomato, pickle and onion all have a role to play in our ultimate burger creation.

Burger Architecture

Starting from the base bun:
1. Slather on your burger sauce (or ketchup if using)
2. Top it with your burger patty with its mantle of melted cheese
3. Add onions, pickles, tomato, and lettuce
4. Spread mayonnaise (if using) onto the top bun and put that lid on your burger!

Getting Creative

Now you’ve mastered the ultimate basic burger, it’s time to get creative with your added extras, like:

  • Egg
  • Pineapple
  • Beetroot
  • Bacon or ham
  • Different sauces