With the weather warming up, it’s the perfect time to highlight outdoor cooking essentials for your spring camping trips and BBQs.
Let’s learn how to make the perfect burgers.

What goes into your perfect hamburger, and what goes on top? Is beef still best for burgers, and where serves the finest in the world?

Technique 

Use coarsely ground beef (ideally chuck) with a fat content of minimum 20-25%. 
The ideal ratio for juicy burgers is 40% fat, but 20-25% fat will still work well.
Avoid lean cuts or finely ground beef to prevent dry patties.

 
Ingredients 

1 tbsp oil or butter
1 large onion, finely chopped
1kg roughly minced chuck steak (or any non-lean mince)
100ml stout 
2 tbsp brown breadcrumbs
2 tsp chopped herbs (parsley or thyme work well)
1 tsp salt
Black pepper
Garnishes, sauces and rolls, as desired

Steps

1. Cook onions in oil over low heat until soft and browned, then cool.
   
2. Mix beef with onions, stout, breadcrumbs, herbs, and seasoning.
   
3. Shape into 12 burgers, create a dimple, refrigerate for an hour.
   
4. Grill or pan-fry the burgers, cooking for 3 minutes per side.
5. Add cheese if desired, and cook to preferred doneness.
6. Let rest before serving, toasting buns if needed.