How to make your ideal burger from scratch

Chef Azarul from the Polo Gastropub in Palace Boutique Hotel shares his kitchen secrets in a step-by-step guide to making a mouthwatering burger

1 ‘At Polo we use only 100 percent certified Angus beef in our burger patties, made up of brisket, rump and fat trimmings all easily available from your local butcher. Before mincing the meat we let it soak from 12 hours in brine, which is a mixture of water, salt, sugar, herbs and spices. At home, season according to your taste.’

2 ‘Once the meat has finished soaking in brine, it is ready to be minced. Take the minced meat and place it in a large mixing bowl. For each 800 grams of meat, you should add one tablespoon of mustard, salt and pepper to taste and then add a small, finely diced onion.’

3 ‘At Polo we prefer not to add either eggs or breadcrumbs to the mix as it dries out the meat. The burger is already moist and the mix of meat and fat ensures the burgers don’t fall apart. Mix the minced meat thoroughly.’

4 ‘Divide the minced meat into equal sized burger patties of around 200 grams (or to your own preference). However, don’t make the patty too big as it will not cook properly on your barbecue resulting in a burger that’s burnt on the outside and raw in the middle.’

5 ‘Make an indentation with your thumb in the centre of each patty to ensure the meat does not shrink inwards when cooked.’

6 ‘Then wrap them in cling film and place in the fridge for a couple of hours, helping the meat to set.’

7 ‘At Polo we always cook our burger on a BBQ as this adds depth of flavour, although at home you can also use a pan or griddle. Before cooking remove the burgers from the refrigerator, remove the cling film and let them return to room temperature.

8 ‘Get a nice, hot barbeque going and place your burger patties on the hot grill. Turn a few times to ensure that you get a nicely caramelised exterior and a well-cooking burger. To get that professional look, turn the burger three times, rotating it through 45 percent each time to get that hatched BBQ effect.’

9 ‘Use a probe thermometer to ensure the centre of the patty is at least 72˚C, ensuring your burger is properly cooked.

10 ‘Next, place the cooked patties on a plate, cover it with some tin foil and let it rest for about three minutes to ensure all the flavour in the juices are absorbed back into the meat. If you are going to add cheese to your burger, now is the ideal time to place it on to let the residual heat melt the cheese as the meat rests.’

11 ‘We like to use brioche buns which we make ourselves every day. Your local bakery should have both brioche and burger buns available. Whichever bun you choose, lightly butter the inside of the top and bottom before toasting it on the grill for a few seconds.’

12 ‘Our signature Polo burger comes with special red onion marmalade, wild rocket and a sharp British cheddar, however, for a classic burger you could add some shredded lettuce, sliced tomato, pickle, ketchup and mayo to taste. We believe that less is more when it comes to burger toppings, however feel free to get creative and have some fun!’