There's nothing better than eating a juicy burger fresh from the BBQ, but top chefs have offered some advice, after it turns out we've all been making the same mistake.
With the bank holiday upon us many of us will be rolling out the BBQ to kick back and relax with some delicious food.
Despite the coronavirus lockdown we can still enjoy the simple pleasures in life with the rest of our household.
And nothing can beat a traditional burger on a sunny day.
But while many of us just pop it on the grill and hope for the best, chefs say there is another better way to cook them to ensure the best flavour.
Speaking to Bloomberg three chefs explained the best way to cook a burger.
Bryan Voltaggio, chef and co-owner, Voltaggio Brothers Steak House, Washington, D.C. said: "My brother Michael and I put burgers on our restaurant menus, but even at home we keep them off the grill.
"Instead, we use a plancha or a heavy-duty pan to griddle them. The sear you get from the even cooking surface always gives you a perfectly juicy burger.”
Gray Brooks, chef and owner, Littler and Jack Tar & the Colonel’s Daughter, Durham, N.C. said: "Do not grill burgers. Way too much of the delicious beef fat winds up in the fire.
"When burgers are seared on a flat top, or in a cast-iron pan, that fat renders out and becomes a cooking medium and helps form a really nice beefy crust.
"If you really want to cook burgers on the grill—which I totally understand, grilling is one of the coolest things to do in life—put a cast-iron griddle on the grill. You can also grill the onions, which are a great way to still get the smoky grill flavor on the burger.”
Tae Strain, chef, Momofuku CCDC, Washington said: “The best burgers come from planchas or a cast-iron pan.
"Perfect burgers are all about the crust but equally the umami rich fat and natural juices.
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"On the grill, you lose that because the fat drips down onto the coals, and you need those juices.”
So the best way to make a burger appears to be from cooking it in a cast iron pan or on a cast-iron griddle.