Burger-making is an art that’s easy to master with a few tips.

Close your eyes, and picture the perfect hamburger. Is it a thin diner-style hamburger patty, or a thick steakhouse-sized burger? Seared to the peak of juiciness on a grill or in a flat griddle? While you can purchase our “ready-to-grill” burgers, if you prefer to make your own (it’s a fun activity, especially with the kids), there are a few tips you should take into account.

It seriously only takes mere minutes to make restaurant-quality hamburgers from scratch. The first step is to start with the right meat. For juicy burgers, get ground beef – lean meats have a tendency of making the patties tough and dry. The more freshly ground the meat is, the more tender and flavourful the patty. So, you can ask us to grind it fresh for you.

Another important tip to remember is to avoid overworking the meat – believe it or not, the more you handle the meat, the tougher the burger will be. So, pull the meat apart, add salt (or your favourite seasoning), toss gently with fingers until loosely mixed. Throughout this process, it is important to keep your hands wet because the meat won’t stick to your hands and will be ready faster.

Now, to the patties. Divide the meat into equal portions and form the patties 7/8 cm thick at the edges and 2/3 cm thick in the centre. In order to cook well and stay juicy, it is important to keep the burgers cold until they go to the grill. Don’t forget to have a clean cooking grate (to avoid sticking) and to use a hot grill at a steady high heat, only flip the burgers once (this will avoid the meat getting tough and dry), and do NOT press burgers while cooking. Let them rest for a few minutes, once cooked, and enjoy with your favourite toppings.