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How to make a good burger by Annie Spaziano

Hi there! It’s Annie from Annie’s Burger Shack…There are a few good tips on how to grill a good burger…

To make that classic here’s a few tips on the classic meaty burger:

  1. Always use fresh meat…As for beef mince, I prefer chuck mince to skirt but you can use either.. You will always have more flavour if you do not use frozen mince..fresh is always best! And local is even better! Do not be afraid to experiment with other minced meats, such as chicken, turkey, pork or lamb…or seafood, or vegetarian burger mixes…
  2. Sprinkle a bit of natural breadcrumbs, (or G.F. breadcrumbs if need be?), free range egg (there is a difference- tried and tested – ”better yolk”) and season well…again you can go anywhere…If you like Cajun, try Cajun spices, Morrocan, Mexican, traditonal salt and pepper…although note…I personally like to put a pinch of salt and spices extra if you are layering your burgers with less flavourfull ingredients so the burger flavour comes through.
  3. Traditionally, Americans use cold crispy American Iceburg lettuce and vine ripened tomato slices, (red sliced or chopped onions, gherkins, as well as piccallilly, relishes, are also great and optional)The lettuce is there more for texture rather than taste..but knock yourself out if you like peppery rocket or arugela [recommend lamb or pork if using other strong flavour leaves]. Where to put their lettuce and tomato? On top of or underneith?…It can be both…We prefer it to be underneith..as you would almost be putting a cold wet blanket on a hot juicy burger..but that is my opinion…
  4. There are so many options for burger buns which are great and tasty…Fresh San Franciscan Sour Dough bread with a bit of Ranch dressing drizzled over a cheeseburger is lovely…However, again, tradionally (besides the absolute beginning of burger Americana history…a toasted sesame seed burger bun has always been the classic! Mayo on top of burger bottom…
  5. When grilling your burger, always try to avoid pressing on the burger as that will always push out all its juices and flavour…flip more often like a rotisserie and when ready let it sit a few minutes to allow the juices to go back into the burger. If you prefer a well done burger, put a dint in the middle of the pattie so you give a more even grill and not burn the outsides…
  6. No topping is a bad topping as long as you like it!

Hope that helps! Enjoy!