There is nothing better than finishing off a homemade burger on the barbecue. Before cooking, make sure the burgers are chilled - this will firm up the burger and help to keep it intact during cooking. Don’t press down on the burger as it cooks, as this releases all the moisture from the meat.
Method
1
Lightly drizzle the burgers with olive oil
2
Add directly to the hot barbecue and cook for 4-5 minutes on each side - take care not to overcook or they will dry out and fall apart.
Uses
Have a go at topping each burger with a bit of cheese towards the end, which will melt as the burger finishes cooking. Serve in a lightly toasted bun with some tomato sauce, coleslaw, fresh tomato or as preferred. Have a go at Matthew Tomkinson's Homemade beef burger or Josh Eggleton's Venison burger.
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