With warm temperatures expected to grace the UK for the rest of the month, there are plenty of summer evenings left to enjoy a burger in the garden. When it comes to making "the perfect cheeseburger" Jordan Simister a Senior Development Chef at Iceland Foods and The Food Warehouse says there are five simple steps he always follows.
According to Jordan, these five tips can ensure you whip up a "restaurant-quality" burger for a "fraction of the price".
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Tip 1: Choosing the right bun
“The ideal burger bun is personal, but certain qualities stand out," said Jordan.
"While Brioche is popular, it’s not always the best choice. A great bun should be pillowy, tender, and slightly sweet, with enough structural integrity to hold a juicy burger without getting soggy.
"Potato buns, for example, are dense and can handle hearty fillings. The bun's size also matters - too small, and it’s messy; too big, and it overpowers the flavours.
"A visually appealing bun, like one with sesame seeds, adds a nice touch. Ultimately, the right bun balances texture, flavour, and structure.”
Tip 2: Defrosting your meat
Defrosting your meat isn't just a health and safety matter, it will also improve the taste and make your meat easier to cook.
"The best method is to transfer patties from the freezer to the fridge, keeping them in their packaging on a plate for about five hours," said Jordan. "They can stay in the fridge for up to two days once defrosted. If you’re in a hurry, a microwave or cold-water sinking can speed up the process.
“For vegetarians and vegans, brushing teriyaki sauce on your burger before cooking caramelises the outside, adding depth.
"Caramelised onions and shiitake mushrooms enhance umami flavours, while spices like smoked paprika and chilli powder create a smoky, delicious taste.”
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Tip 3: Checking your meat is cooked
Jordan explained: “To ensure your burger is cooked, press the middle with tongs or your finger - it should be firm and spring back. However, colour isn’t a reliable indicator, so use a food thermometer.
"Insert it through the side of the patty to the centre, and leave it for 10 seconds. The burger should reach 160°F to be safe.”
Tip 4: Achieving the perfect cheese skirt
Of course, to complete the cheeseburger you'll need the perfect cheese, but according to Jordan, that's a matter of personal taste.
“When it comes to the cheese, there’s no ‘one size fits all’ rule," he said.
"Whether it’s a cheese slice or a more sophisticated slice of stilton, anything goes!
"One trend that we love is the cheese skirt, rising to popularity thanks to the recent smash burger trend we’ve seen sweeping through the UK.
“Top one burger patty with a mound of your preferred cheese and cover with a small metal bowl until the cheese melts and cascades around the patty to form a cheese ‘skirt’.
"When the cheese skirt is crispy around the edges, carefully remove the bowl and transfer the patty over to your bun.”
Tip 5: Stacking up toppings and tucking in
While tall stacks of toppings look great on Instagram, they’re messy and impractical. "For the perfect cheeseburger, aim for a one-third topping ratio to complement the classic flavours," recommended Jordan.
The chef suggests opting for four key toppings for the ultimate cheeseburger experience. He explained: "A good combination is guacamole on the bun base, followed by the patty with melted cheese, pico de gallo on top, and a drizzle of sour cream to finish."
However, a good old dollop of ketchup will do if that's all you have to hand.
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