How to create the best burger

1. A homemade patty is almost always better. It doesn’t need to be fancy. Use 80 per cent brisket, chuck or short-rib meat coarsely ground with 20 per cent kaiserfleisch (smoked bacon) or normal bacon to ensure the burger stays juicy. 

2. Ask for the mince to be ground fresh. Try to get this done as close to cooking time as possible.

3. If you’re adding other flavourings like herbs, spices or garlic to your mix, make sure these will play well with the condiments and other fillings you plan to use. Fry up a little of your mince to check you’ve seasoned enough.

4. Don’t season your mix with salt as this can drive out its moisture or denature the proteins. (But do season the outside of the finished patties with salt, just before…

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