Ground chuck meat with 80:20 fat ratio. Loosely formed into a ball by hand, the protein strands will bind so no need for a binding agent if using good quality freshly ground meat. Some old recipes call for egg and flour but this may be if using pre-ground meat or attempting to fill out due to shortage of available meat (ration era).

Burger should be well seasoned and placed on a hot grill or pan where it is immediately pressed hard against the grill. This allows the browning caramelization process to give a crisp edge.

A loosely formed burger will create pockets for juice (and if you’re adding cheese) to sit, mixing in with the meat.

For added flavour, try smashing it Oklahoma style with thinly sliced white onions on the grill before the burger patty is smashed into them.

Lettuce and tomato should always be under the burger as these act to prevent any juices escaping and saturating the lower bun. Of course, if you treat your bun properly this shouldn’t be an issue. A buttered bun, toasted and/or steamed will maintain it’s structure far better and hold up to a greasy burger well.

Speaking of the bun, what bun is best? Traditionally, a potato roll is used (made with mashed potato or potato flour in the bread-making process). Modern preferences dictate, however, that the buttery flavour of brioche, an enriched dough, is best and gives a sweetness that contrasts nicely with the salty, beefiness of a proper hamburger.