{"id":23169,"date":"2020-09-04T09:09:50","date_gmt":"2020-09-04T07:09:50","guid":{"rendered":"https:\/\/bake-street.com\/?p=23169"},"modified":"2026-04-08T12:26:29","modified_gmt":"2026-04-08T10:26:29","slug":"how-to-make-the-best-bbq-burger","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/how-to-make-the-best-bbq-burger\/","title":{"rendered":"How to make the best bbq burger"},"content":{"rendered":"

After a long summer break, it was time to get back to work. And what better way to do it than with a recipe to know How to make the best bbq burger<\/strong>. I think there are many ways to get back into the swing of things and return to our daily routine, but few can compare to this… can they?<\/p>\n

I had been thinking for a long time about writing a post about how to make the most delicious, juicy and perfect burger within what can be encompassed in the definition of “perfection”. Obviously nothing is perfect, but there are things that we prefer over others. So this summer I have suffered a lot trying different burgers to find the recipe that best suits my tastes and my palate. And I do all this for you, so you can see what I love you, right? Hahaha.<\/p>\n

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I have to say that I didn’t find the recipe that fit the first, second or third time… I tried different spices, percentages of meat, but without varying the types of meat. This point, after much reading, was clear to me. The combination should be brisket and bacon.<\/p>\n

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Why brisket? Why raw bacon?<\/h5>\n

The idea that goes around in my head as an “ideal hamburger”, not a vegetable although I like these very much, is a beef burger. When choosing pieces to make a hamburger, among all the cuts there are, it is important to choose one that is tender and juicy<\/strong>.<\/p>\n

I have to say that when I arrived at my butcher’s shop I asked for a type of meat and my butcher asked me what I was going to use it for. I told him I wanted to make hamburgers and add a percentage of fat to the meat. Here he told me that there was no discussion possible, that the best thing was to use brisket because it is a very tender meat<\/strong>. I listened to him, of course! Whenever he gives me a recommendation, he is right. So I changed my initial idea for this other cut.<\/p>\n

To keep the meat juicy after cooking, it is important to add fat when mincing the meat.<\/p>\n

In my case I followed Gordon Ramsey’s recommendations<\/strong> who recommends adding between 20-25% of fat with respect to the final weight of the meat<\/strong> we are going to mince. He leaves us two options; bacon or pork snout<\/strong>. I chose the first one at 25%.<\/p>\n

The combination of these two types of minced meat is spectacular<\/strong>. Promise, tested countless times this summer.<\/p>\n

Thinking about spices…<\/h5>\n

There is an immense variety of spices that fit very well with the meat, but not all of them can fit us in a hamburger. The truth is that I had no trouble choosing them since I wanted two of them to be present, but not to be noticed in terms of texture; garlic and onion powder<\/strong>.<\/p>\n

I also wanted to give a spicy point that was fresh, so the options were clear; ginger powder and black pepper<\/strong>.<\/p>\n

Sumac was a variety that I added in later tests. I think that the fresh citrus point that this spice brings, suits it very well. But without exceeding it. And, of course, salt. Without it we cannot enhance the other flavours that we have unified and make them “shine”.<\/p>\n

But, not only using the right meat along with the right mix of spices guarantees that we get an ideal burger. To do so, we will have to take into account two other factors; handling and cooking point of the meat<\/strong>.<\/p>\n

How to work wit meat.<\/h5>\n

When forming the burgers, there are two things we must take into account:<\/p>\n