Read on for the ultimate guide to burger-layering, making home-made relish, and roasting meat. 

When it comes to building a home-made burger, believe it or not there are some helpful tools you can use to keep the juiciness, enhance the flavour and prevent a soggy bottom. With International Hamburger Day on 28 May, we’re taking burger assembly into our own hands.  

1.  Toast a buttered bun in a hot pan until golden and crispy. This sturdy  base won’t go soggy!  

2. Add your first sauce of choice (tomato sauce, mayo or mustard).  

3. Add the salad: lettuce first, then a slice of tomato and pickles. This safety net will catch escaping meat juices.  

4. Now comes the cheese. Before removing your patty from the pan, top it with  a slice of cheese and let iti6 melt slightly before layering onto the salad.  

5. Time for your second sliced topping. Think onion rings, crispy bacon and avocado.  

6. Finish off with a toasted bun lid, slathered with a second sauce of  choice. Try sriracha, Worcestershire sauce, or tomato sauce.  

The Golden Ratio 

When making your own burger patty, ground chuck beef is the way to go as it has the perfect lean-to-fat ratio of 80/20. This ratio ensures optimal juiciness and flavour. A good burger should weigh between 160-180g, and be about 2-3cm thick. When making your patty, take care to not overwork the meat as it will become tough, and when cooking it, refrain from pressing down to cook it faster, as you’ll lose all those precious juices.  

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