Celebrity chef Guy Fieri has shared his ultimate BBQ burger technique, emphasising the importance of heat management and an 80/20 beef ratio for the perfect patty.
The key to flavourful burgers
Fieri recommends using a higher-fat beef ratio, specifically 80/20, for burgers cooked on the grill. But the real skill lies in the cooking process, where heat control is crucial.
He advises starting burgers over direct heat and moving to indirect heat for thicker patties, ensuring they cook evenly without burning.
High heat for a perfect sear
"The key is high heat. Get it hot enough to sear and build flavour, but not so hot that you're burning it," Fieri said. "The hotter the surface, within reason, the better the result."
This balancing act can take practice but works especially well for thick, steakhouse-style burgers.
Melting cheese perfectly
To achieve a smooth, melty cheese finish without drying it out, Fieri suggests steaming the cheese under a dome. "Add a splash of water and cover it, the steam gets in there and gives you that smooth, melty cheese finish," he explained.
For added flavour, consider swapping traditional yellow cheese slices for halloumi, mozzarella, or brie to elevate your BBQ burgers.
