It's easy to overlook a product as ubiquitous as burgers. And while you could pick up a pack at just about any shop, a little bit of research can really pay off – think succulent texture, beefy flavour and a burger you simply won’t want to put down.
What is it that makes a burger so juicy and moreish? “The two key factors in burger making are the blend of meat – which cuts you've ground to make the mince – and fat content. Too low and you won’t get that juiciness, too much and it’ll shrink too much and set fire to your barbecue!” explains Harry Wolff-Evans of Reuben’s Butcher, Deli & Bottle Shop. “At Reuben’s, we use a mix of 40% rib cap, 40% aged chuck and 20% fat,” he says.
Emma Lishman of Lishman’s Butchers, based in Ilkley, West Yorkshire, says the fat ratio is the main factor that will bring out brilliant flavour in your burger, followed by the cut and grind of the meat used and the seasoning.
If you’re looking for the best burger with the finest flavour, Emma recommends buying British. It’s also important to look out for a small ingredient list and fresh-looking meat. “A good burger should be as enticing as a good steak.”
What makes British burgers great?
British burgers, when made with proper British beef, are naturally full of flavour, Harry explains. “We age all our beef and use the best cuts to ensure a rich, beefy flavour,” he adds.
Britain has some of the highest welfare standards in the world. These regulate the way farmers produce British beef and ensure the industry is traceable. That means you can understand exactly where your beef came from.
With native cattle breeds like Highland, English Longhorn and Aberdeen Angus that are well-known around the world, British beef has a strong reputation that’s backed up by a quality product.
Expert tips: the best way to cook them
Whether you’re getting ready to host a barbecue or simply looking to make a weekday dinner extra-special, British butchers agree that the best way to cook burgers is to avoid overcomplicating it.
“My number one tip for burger making is keep it simple,” Harry says. “You don’t need to be adding lots of ingredients. Just use salt and pepper so the flavour of the meat can really shine.”
Emma echoes this approach. And when it’s time to grill, she says, “It's best to pan fry until cooked through to avoid the burgers being pink, and you want there to be a nice crust.”
When you’re ready to serve up, don’t overload your burger with too many toppings. “I personally like mine with American cheese, pickles and diced white onion,” Emma says.
What is a smash burger?
While you might be inclined to think a thick and juicy burger is always the way to go, if you’re up for trying something a little bit different, a smash burger is a great option.
But what is it? A smash burger is a patty that’s squashed on a sizzling hot grill and cooked until it’s crispy-edged and beautifully caramelised.
“American-style smash burgers are the most trendy style of burger at the moment, and we’re really into it,” Harry says.
But what makes them so delicious? Smashing the burger causes the fat juices to leak out and crisp up the edges of the patty, adding loads of beefy flavour.
“Pressed thin and cooked to a dark crust, paired with American burger cheese, diced raw white onion, pickles and our incredible secret sauce,” Harry adds.
Plant-based options
While we’re here to sing the praises of brilliant British burgers, vegan burgers deserve a shout-out for the plant-based and flexitarian among us.
These days, there are plenty of great options of veggie burgers, whether you prefer a beef-like flavour or a patty packed with plants.
“The meat-free market has changed significantly in recent years,” explains Eleanor Faragher-Siddall, marketing manager at Moving Mountains. “Competition within the industry is stronger than ever, and product development is becoming increasingly innovative,” she says.
Back in 2018, when Moving Mountains caused a stir launching their ‘bleeding burger’, Eleanor says the general public’s understanding around plant-based options was limited. “As consumers become more accustomed to an array of options, they are able to be more selective in the products they choose.”
With more and more consumers concerned about ultra-processed foods and seeking natural ingredients, brands are shifting to ensure their products have better health credentials.
For example, while Moving Mountains still offers patties that mimic meat, their new ‘Superfoods’ launch includes “plant-forward products that are protein-rich, gut-friendly and minimally processed”.
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