Whether it’s an occasional indulgence or a regular mid-week staple, it’s safe to say that the humble beef burger is one of the most beloved treats in Australia.
And while foodies across the nation each have their own go-to recipes, there are a few tactics that could take their burger creations from tasty to terrific.
To help home cooks master the art of the burger, a number of celebrity chefs have shared their go-to dos and don’ts for making beef burgers – and the ideal meat to choose no matter the occasion.
Whether it’s an occasional indulgence or a regular mid-week staple, it’s safe to say that the humble beef burger is one of the most beloved treats in Australia
Top Australian chef and Masterchef judge, Shannon Bennett (left), loves burgers so much that he created his own burger shop, Benny Burger, to sell ‘ethical burgers’ (right)
Top Australian chef and Masterchef judge, Shannon Bennett, loves burgers so much that he created his own burger shop, Benny Burger, to sell ‘ethical burgers’.
‘In an age of poor quality cuisine peddled by fast food franchises it so important to remind people that the very best burgers – the very best anything, really – are made from the best quality produce,’ he told news.com.au.
He revealed that the key ingredient is wagyu beef and that ‘organic, seasonal produce’ combined with ‘homemade buns’ ensure a burger is ‘ultimate’.
Celebrity chef Maggie Beer agreed that wagyu beef is a key ingredient, as well as beetroot.
Maggie Beer (left) agreed that wagyu beef is a key ingredient as well as beetroot and Matt Moran (right) keeps the patty ‘all about the meat’ – no egg, no onion, no breadcrumbs
Jon Champ (pictured) has revealed the recipe behind the perfect cheeseburger recipe
According to Jon, the perfect cheeseburger can be achieved with the right meat, a milk bun, American cheese and a secret sauce recipe
‘I absolutely need beetroot; freshly cooked if you can though if time-poor I’ve been known to use tinned,’ she said, adding that the ‘ultimate burger is juicy – almost sloppy when you bite into it’.
Chef Matt Moran likes to keep his burgers as simple as possible and keeps the patty ‘all about the meat’ – no egg, no onion, no breadcrumbs.
For those who prefer a simple cheeseburger, Jon Champ, the owner and head chef at Five Points Burgers in North Sydney, told FEMAIL previously there are three key steps: choosing premium beef, finding the ultimate smokey cheese and nailing the toasted bun.
‘If you can, go to the butcher and ask for chuck steak or skirt steak, and have it minced with either brisket or short rib, leaving in 30 per of its fat’ Jon said.
It is important to find the right cut of meat to make the perfect mince patty
The perfect slice of cheese to accompany the patty is an unbranded American cheese
‘And use a barbecue – or a pan if you don’t have access to one – and hold it to the heat with a flat griddle with a splash of hot canola or cottonseed oil until it is caramelised.’
To finish off the patty, Jon recommends holding down the spatula on top of the meat for around 30-40 seconds to shape it and ensure it is cooked medium rare.
Jon’s preferred cheese variety is an unbranded smokey American cheese from Coles or Woolworths which can melt without hassle.
‘Leave the cheese out of the fridge or put it in a pan for 1-3 seconds to quickly give it some warmth before placing it on top of the patty,’ Jon said.
Despite the common practice of melting the cheese slice under the grill, Jon says the best way is to let it melt from the heat of the freshly cooked meat patty instead
Despite the common practice of melting the cheese slice under the grill, Jon says the best way is to let it melt from the heat of the freshly cooked meat patty instead.
The luscious ingredients of Jon’s signature cheeseburger need to be nestled between a flawless bread bun and his secret weapon for mouthwatering bites is using a soft milk bun from artisan bakery Brasserie Bread.
‘We went through a lot of buns, including brioche, to find the perfect one for our cheeseburger at Five Point Burgers,’ Jon explained.
‘A milk bun is a lot lighter than the traditional brioche and the trick is to toast it a little bit under the grill, but not too much, just so it has a bit of a crunch.’