There’s no better time than summer to invite your friends and family over and light up the barbecue. Although it may not be as sunny as it was a few weeks ago, it’s still pretty warm, so it’s perfect for showing off your grilling skills.
But if your plans are ruined by last-minute rain, don’t fret – you can still cook up some delicious burgers using an alternative method or appliance. Frying or even oven-cooking are both tasty options, according to the food experts at BBC Good Food. And if you want the juiciest, tastiest burgers that your guests won’t be able to stop thinking about, there’s one quick trick that will make them taste so much better.
Taking just a few minutes to steam your burgers after cooking them is the perfect way to lock in those juices, resulting in a much tastier bite.
It’s also great for making sure your cheese has fully melted, if you’ve chosen to top your patties in this way.
Whether you’ve got creative in the kitchen and made the burgers from scratch, or you’ve just picked up a packet from your local supermarket, this easy trick could be the difference between a dry burger and a much more delicious one.
How to cook the perfect burger
For the most delicious-tasting burgers, grab a frying pan and a drizzle of oil and place it over a very high heat. Give the burgers a quick sear for a minute or two, which will help lock in the flavours and create a good crust.
Then, allow them to cook for about six minutes on either side if you want them medium, or eight minutes for well-done.
If the weather permits, you can also cook them on the barbecue.
Then, once the burger has browned on both sides, place your cheese on top and cover with a small bowl or lid to steam the burger.
According to the experts, this will melt the cheese and keep all the ‘lovely meaty juices’ inside the burger, making them taste so much more delicious and succulent.
To prevent a soggy burger, make sure you toast the buns until golden brown, then layer it up with lettuce, pickled, tomato, mayonnaise and any other toppings you like.