A surprising yet widely accessible 12p ingredient could be the secret to keeping homemade burgers wonderfully juicy, according to an expert. As Brits prepare for the summer holidays, many will be looking forward to weekend barbecues with family and friends. Sausages, chicken drumsticks, kebabs and the perennial favourite, burgers, rank amongst the most sought-after choices for such occasions, yet they can easily be overcooked and left dry on the grill.
Flaxseed: The Unexpected Burger Booster
Culinary ability aside, one little-known ingredient could hold the key to keeping your burgers "juicy", despite being "one of the last" things you'd consider adding to the mix. Lily Keeling, senior recipe development manager at recipe box service Green Chef, explained: "Ground flaxseed is probably one of the last ingredients people would consider adding to burger or meatball mixture."
She continued: "But flaxseed can absorb and retain several times its weight in moisture, making it perfect for creating a burger that's noticeably more juicy." For quantities, Lily suggests about one and a half tablespoons per 500g of mince, equivalent to about four burgers, to ensure it doesn't impact the taste or texture.
Budget-Friendly and Flavor-Neutral
Flaxseed's appeal extends beyond the kitchen; it's also remarkably budget-friendly. A 150g bag from Tesco priced at £1.70, for instance, amounts to around 14 servings when using 10.5g per 1.5 tablespoons - approximately 12p per portion. Lily added: "The good news is you won't end up with a burger that tastes weird or unusual. When used in a small amount, the flavour is barely noticeable."
Michelin-Starred Chef's Own Tips
Earlier this month, a Michelin-starred chef revealed his secrets for making the ultimate burger. Tom Shepherd is a Birmingham-based chef who claimed victory in the main course round of the Great British Menu competition. He advised people to "always choose 100% beef", noting how a minor amount of fat is "beneficial". Tom explained that we can add our own to "keep the meat juicy".
The chef said: "When purchasing beef mince, always choose 100% beef. A small amount of fat is beneficial, and you can add your own to keep the meat juicy." He recommended a mix of 75% minced meat to 25% fat, and suggested getting minced beef fat from the butcher. Alternatively, he advised using a sirloin or ribeye steak, mincing it yourself or chopping it into tiny pieces and mixing with seasoning. To cook, sear both sides to achieve an even crust, and let the burger rest both before and after cooking.
