Rich, fatty beef, a slab of melted cheese, a sharp pickle to cut through and a toasted bun to wrap things up – burgers might just be the ultimate crowd pleaser. Although we tend to default to a beef burger as described above, burgers are actually incredibly versatile – you can make a burger patty out of almost anything, from fish and meat to vegetables, pulses and even tofu.
Burgers are perfectly acceptable when cooked in the oven or under a grill, but like most things, they really come into their own when cooked over a barbecue, as the smoke mingles with the fat, infusing the patty with extra flavour. So, what are the keys to a good barbecued burger? First of all, make sure your patties have been well chilled in the fridge before you cook – this will help them keep their shape on the barbecue and stop them from falling apart. Secondly, try not to press down on the burger at all during cooking! We know it’s tempting, but the barbecue should be more than hot enough to create those all-important bar marks, and as you press down you will squeeze moisture out of the burger, making it dry.
You can check out our whole collection of burger recipes by clicking on the link, or scroll down for a few ideas specially chosen for the barbecue.