BBQFORTE guideBeef

The Guide to Burgers

Smash, stack and build a better burger.

By Ben Forte

A great burger is fat, heat and restraint. Use a 20% fat mince, handle it as little as possible and cook it fast on a screaming hot surface.

The mince matters

Chuck gives you flavour, brisket adds richness, short rib adds luxury. Aim for around 20% fat.

Season only the outside, just before cooking. Salt mixed through the mince turns it springy like a sausage.

1
Heat the plate
Get a griddle or cast iron plate properly hot over direct heat.
2
Balls, not patties
Roll 80 to 90 g balls of cold mince.
3
Smash hard
Press flat within the first 10 seconds using a sturdy spatula and baking paper.
4
Scrape and flip
When the edges are deeply browned, scrape up the crust, flip, add cheese and stack.