Tom Shepherd, a chef who has cooked for royalty, says there’s a simple way to make sure your burgers are extra juicy. His tip is so simple and can make a huge difference to your recipe
During the warm weather and barbeque season, the allure of a savory burger is undeniable. The magic of the grill turns out irresistible patties packed with delectable tastes, all topped with goodies like bacon and cheese. Yet, there’s a trick to crafting a remarkably succulent burger, and it’s startlingly straightforward. A chef claims the true essence of a great burger is what you blend into the patty itself. Look no further for your ultimate guide to the quintessential mouthwatering burger as, lucky for us, one skilled chef has revealed his secret formula.
The Michelin-starred Birmingham chef Tom Shepherd, adorned with over 40,000 Instagram followers and honored by having cooked for Prince William, not to mention his main course victory on BBC’s Great British Menu in 2023, shared his expert advice. He’s definitely got the skill that make us want to lean in and take note.
Sharing his recipe, he said: “When purchasing beef mince, always choose 100% beef. A small amount of fat is beneficial, and you can add your own to keep the meat juicy.
“If I were making beef burgers at home, I would use a mix of 75% minced meat to 25% fat. I recommend getting minced beef fat from the butcher to incorporate into the burger mixture.
“Alternatively, you can buy a nice sirloin or ribeye steak from your butcher or supermarket, mince it yourself or, if you don’t have a mincer, chop it into tiny pieces and mix it with a good amount of seasoning.”
He added: “As mentioned earlier, let the burger rest for about half an hour before cooking to allow it to reach room temperature. Personally, I prefer my burgers cooked medium to well done; I’m not a fan of rare burgers.
“To cook the burger, sear both sides in a pan to achieve an even crust. You can either continue cooking in the pan or place it in the oven for a couple of minutes. It’s essential to let the burger rest both before and after cooking.
“To enhance juiciness, I often add a little water to the pan once it’s seared, covering it with a lid to steam the burger while it finishes cooking.”
People shouldn’t eat undercooked burgers as, unlike steak, which can be eaten rare, burgers carry a higher risk of food poisoning due to potential bacteria spread throughout the ground meat.
Previously, Tom had offered advice on preparing meat, highlighting a common error people make – not allowing it to come to room temperature before cooking.
He shared: “Many try to cook meat straight from the fridge, which can lead to uneven cooking. Imagine a searing hot pan or oven – the heat will only bring the temperature of the meat up as efficiently as possible.
“If the meat is fridge cold, the core temperature will be too low, causing the outside to overcook while the inside may remain undercooked. To ensure even cooking, it’s essential to take the meat out well in advance.
“I recommend removing a steak from the fridge 60 to 90 minutes before cooking. For larger cuts, like a joint of lamb or chicken, it’s best to bring them out a couple of hours before cooking. Just make sure not to leave this somewhere too hot and the meat will gradually reach room temperature.
“Another crucial aspect of cooking meat is allowing it to rest afterward. The residual heat inside the meat will continue to cook it even after it’s removed from the oven or pan. This is why it’s important not to overcook it during the cooking process and to let the residual heat finish off the cooking while it rests.”
Discover more about Tom on his website.
