Home cooks can transform ordinary beef patties into restaurant-quality burgers with a simple chef-approved tip. Michelin-starred chef Tom Shepherd, who won the main course round on the Great British Menu, reveals that the key to extra juicy and flavoursome burgers is adding fat to the mince.
The Perfect Fat Ratio
According to Shepherd, the ideal mixture is 75% minced meat to 25% fat. He recommends getting minced beef fat from a butcher to incorporate into the burger mixture. Alternatively, you can buy a sirloin or ribeye steak and mince it yourself, or chop it into tiny pieces and mix with seasoning.
"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," Shepherd advises.
Why Fat Works
Fat functions as both a lubricant and a source of moisture. As the meat fibres tighten during cooking and release water, the fat melts (renders), basting the meat from the inside. This also contributes to enhanced flavour. For lean meat, home cooks and restaurants often add cold or melted butter to achieve a richer, "extra juicy" result. Professional butchers frequently blend in pure beef fat (tallow) to achieve a specific fat ratio, such as 75/25. You might also incorporate finely chopped or minced bacon to introduce both fat and a smoky flavour dimension.
Cooking Tips
To cook the burger, sear both sides to achieve an even crust. It is essential to let the burger rest both before and after cooking. Refrigerate the patties for approximately 30 minutes prior to cooking; this allows the fat to firm up slightly, resulting in a juicier texture once cooked. Arrange them on a plate or tray and cover with cling film until ready to use.
While this method requires more effort, the results speak for themselves. Your friends and family will be coming back for more.
