A surprising 12p ingredient could be the secret to keeping homemade burgers juicy, according to an expert. As parents prepare for the start of the summer holidays, many will be looking for ways to enjoy some family fun at the weekend – and a barbecue is almost certain to feature prominently on the agenda. Sausages, chicken drumsticks, kebabs and the ever-popular burger are amongst the most favoured choices for such occasions, yet they can all too easily be overcooked and left dry on the grill.
The Secret Ingredient: Ground Flaxseed
One little-known ingredient could hold the key to keeping your burgers "juicy", despite being "one of the last" things you might ever consider adding. 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 went on to say: "But flaxseed can absorb and retain several times its weight in moisture, making it perfect for creating a burger that's noticeably more juicy."
Recommended Quantities and Cost
Regarding quantities, Lily recommends approximately one and a half tablespoons per 500g of mince, equivalent to roughly four burgers, to ensure it doesn't impact the taste or texture. Flaxseed's appeal extends beyond the kitchen, as it is also remarkably budget-friendly. A 150g bag from Tesco priced at £1.70, for instance, works out at approximately 14 servings when using 10.5g per 1.5 tablespoons – coming in at around 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."
Expert Tips from a Michelin-Starred Chef
Earlier this month, a Michelin-starred chef revealed his secrets to cooking the ultimate burger. Tom Shepherd, a Birmingham-based chef, secured 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. If I were making beef burgers at home, I would use a mix of 75% minced meat to 25% fat. I recommend getting minced beef fat from the butcher to incorporate into the burger mixture. Alternatively, you can buy a nice sirloin or ribeye steak from your butcher or supermarket, mince it yourself or, if you don't have a mincer, chop it into tiny pieces and mix it with a good amount of seasoning."
To cook the burger, Tom advises to "sear both sides to achieve an even crust. It's essential to let the burger rest both before and after cooking."
