Barbecue season is upon us so we caught up with our friends at T.G.I. Friday’s to find out their top tips for making the best burger on the BBQ. Learn these tricks and you’ll have the tastiest burgers in town.
What’s the secret ingredient to a great BBQ burger? Bovril. Lightly brush the burgers with some Bovril before cooking. It adds an extra taste element called ‘umami’ – the fifth taste after salt, sweet, sour and bitter. It really makes a difference.
Want to make your burgers from scratch? Use a mixture of brisket and braising steak – this will create great flavours and texture. Don’t pack the burgers too tightly – this will keep the meat tender.
Making cheeseburgers? Add the cheese to the burger while the burger is cooking – it will melt into the patty and intensify the flavour. Yum!
Make your own burger relish. Mix 200ml of mayonnaise, 75ml ketchup, 50ml American Mustard, and 50g chopped gherkins. Homemade deliciousness.
Once cooked, add a pinch of salt to the meat – it will bring the natural flavours to life
Only flip the burgers once – this allows each side to form a tasty, caramelised outer layer.
When you flip the burgers move them to a different part of the grill. Some areas are likely to be hotter than others – this will make sure all burgers are cooked evenly.
Going to be really naughty and add bacon? Make sure it’s streaky and cook it until extra crispy – it adds extra texture and more flavour.
Create a sturdy base for your burgers by lightly toasting the bun – there’ll be no soggy bottoms around here! Plus try a brioche bun they are so much taster and M&S sell them.
A burger is only as good as the patty you are using. Cheap patties contain a lot of water and will shrink very quickly on the BBQ so look for the premium patties at the supermarket or go to your local butcher.
Adding extras like onions, herbs, eggs, breadcrumbs or anything else will cause you to over handle the meat which can cause it to become flakey and the mince too warm pre-cooking so avoid!