National Burger Month

As we wrap up this National Burger Month, we thought you might like this guide on how to make the perfect burger – read on for tips and recipes.

Making The Perfect Burger

Starting With The Meat

perfectburgerBurgers can be made from more or less anything – the name describes the shape more than anything else.

When made with beef,  it should be as decent a quality as you can afford. Mince your own meat and form it into patties if you’re able – if not, ask for coarsely ground shin beef from a local butcher. Remember that when you buy mince meat from the supermarket you don’t know how fresh it is, or what part of the cow it came from.

Try to make all your patties the same size and thickness, so that they all cook the same: feel free to use a scale for this. Don’t overwork the meat when you’re forming the burger, or it’ll come out tough – you should also only season the outside of the burger, as opposed to the entire mix, as this creates a good crust.

If you’re cooking beef, aim for medium rare, unless your guests request otherwise.

The Bun

Homemade buns are superior, especially brioche buns. You want the bun to be slightly larger than the patty, so the insides stay in place, and it should be toasted very briefly on the inside to stop it from going mushy when it comes into contact with meat juices and condiments. The best burgers should be easily consumed by hand.

The Cheese

Cheese isn’t entirely necessary, although many would agree that it makes for a fantastic burger. Rather than throwing it on during construction, place it on top of the burger to melt a little during cooking.


Much like a trifle, the order in which you add your burger elements is very important! Try to reign yourself in with toppings though – while it’s tempting to make a leaning tower of deliciousness, the more you add the more precarious it becomes.

Spread your condiments on the top or bottom bun, and then place a lettuce on the bottom to protect the bun from the meat.

Place the patty on top of the lettuce, and then additional toppings such as pickles or coleslaw, before topping it off.

The Toppings

Fierce debate rages on over what goes onto the perfect burger, but the truth is that you get to decide that.

There’s something to be said for adding something acidic, like pickles, to help cut through the meat. Onions, beetroot, fried egg, tomatoes, bacon, pineapple, spinach, avocado.


The Perfect Aussie Burger

Everything that goes into this burger has been carefully picked for how it goes with every other ingredient – we reckon this is the pinnacle of burger excellence.

You will need:

  • ¼ cup ketchup
  • ¼ cup mayonnaise
  • 1 tsp chilli paste
  • Meat for mincing and burger forming
  • Burger buns
  • 4 pineapple rings
  • 1 tbsp vegetable oil
  • 4 large eggs
  • ¾ cup drained, sliced beetroot
  • Lettuce leaves
  • 4 strips bacon
  • Cheese

Mix the mayo, ketchup and chilli paste together

Mince the beef yourself, then form into equal sized flattened patties. Rub with salt on all sides.

Lightly toast the inside of the buns

Pat the pineapple dry, then brush with half the oil

Oil the grill and cook the pineapple and burgers, around four minutes for medium-rare – place cheese on top of the burgers for the last minute, to melt

Heat the rest of the oil in a large skillet, then fry the eggs and bacon

Spread your chilli mayonnaise onto the buns, then the rest of the ingredients: lettuce on the bun, then the burger, followed by pineapple, beetroot, eggs, bacon and tomato.

Add any other ingredients that you might fancy – that’s one of the great things about burgers!