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How to make the ultimate burger

Published on May 12, 2015
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We all know what the perfect burger should be like: juicy, flavoursome and meaty. And who better to ask about making the ultimate burger than the team at Blas Burgerworks in St Ives? We’ve persuaded them to spill their secrets, just for you …

Blas Burgerworks burger
  1. Use cheaper cuts of great quality beef from your local butcher: shin, skirt or chuck with 15-20 per cent fat content. It’s the fat that gives it juiciness and flavour.
  2. Grind the beef yourself. Wash and pat dry the meat and then coarse grind before chilling for an hour.
  3. Don’t fiddle too much when you make the patties. Season with salt and pepper then, with cold, wet hands, shape them – but don’t overwork it or leave it too crumbly! Then chill again for about an hour.
  4. Cook it HOT, HOT, HOT! It’s ideally best cooked on a gas barbecue for an intense and even heat. If you’re indoors, try using a smoking hot cast iron griddle pan and brush burgers with a little oil. Either way, don’t fiddle again! And never squash down as this will dry them out. The burgers are ready for turning when they come clean off the bars of the barbecue or pan. Only turn them once. About five minutes each side should result in a juicy burger. (Food Standards Agency guidelines say the burger should reach a core temperature of 70°c for two minutes).
  5. And rest … leave the burgers on a tray for a couple of minutes while you choose your bun, toast and then top with something seasonal. Right now we love a regional goat’s cheese or Cornish Yarg with wild garlic pesto, ripe beef tomato, leaves and mayo.

The Warren, St Ives, Cornwall, TR26 2EA

01736 797272

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