Michelin-starred chef Tom Shepherd has shared his insider trick for making the most delicious, extra-succulent burgers: add more fat. The chef, who has cooked for royalty and won the main course round on BBC's Great British Menu in 2023, recommends using a mix of 75% minced meat to 25% fat.
The Ideal Fat-to-Meat Ratio
Shepherd advises home cooks to purchase 100% beef mince and incorporate additional fat. He suggests asking a butcher for minced beef fat or using a fatty cut like sirloin or ribeye steak. "If I were making beef burgers at home, I would use a mix of 75% minced meat to 25% fat," he said. Alternatively, mixing in cold or melted butter or finely chopped bacon can achieve a similar effect.
Why Fat Makes Burgers Juicier
Fat functions as both a lubricant and a source of moisture. During cooking, as meat fibres tighten and expel water, the fat melts and bastes the meat from within, enhancing flavour and texture. This technique is used by professional butchers to achieve a precise fat percentage, such as 75/25.
Cooking Tips for Perfect Burgers
Shepherd recommends searing both sides of the burger to achieve an even crust and letting the patty rest before and after cooking. Refrigerating the patties for about 30 minutes before cooking helps the fat firm up, resulting in a juicier texture. Cover them with cling film until ready to cook.
