STEPS TO SUCCESS Follow our tips for making juicy patties, then serve with different toppings

hot.

Look for beef mince with a

decent amount of fat – around 10-15% is good. This will baste your burgers from within and keep them juicy. If you have a good butcher, ask for aged beef mince, which will give you the deepest, beefiest flavour.

Once you’ve shaped your patties, oil the outside lightly, then season heavily. This will help create the caramelised crust on the burger.

For frying, choose a heavy griddle or frying pan and get it smoking

This is why it’s important to oil the burger, not the pan, as you’d create lots more smoke and splatter if you add oil to the hot pan.

Use a fish slice or spatula to

squash the patty down and make sure all the surface is touching the hot pan. Don’t overcrowd the pan as this will lower its temperature, stopping the caramelisation process.

If you’re adding cheese to the burger, cover the pan with a lid after topping. The steam created will melt the cheese quickly so the burger doesn’t overcook.

Look for brioche-style burger buns – these are denser, springier and less likely to fall apart when eating. Toasting the buns on the cut sides adds flavour as well texture to the finished burger.