Stuart Drury, the winner of Woolworths’ R50 000 burger competition, shares his tips for making a flipping-good patty.
BRUSH UP ON YOUR BEEF
There are no two ways about it: the meat maketh the patty. Sirloin has the best flavour and the ideal ratio of meat to fat.
SEASON TO TASTE
Don't ignore the bells and whistles. Your patty should never be bland so liberally shake, rattle and roll the condiments of your choosing.
SIZE COUNTS
Don’t make your patty too big or it won't cook evenly. Roll a medium-sized ball, then flatten it with the bottom of a plate.
FIRE THINGS UP
Use a hot grill but take care not to overcook your patty.
ON THE FLIPSIDE
Cook your patty thoroughly on one side before turning it once only.
PRE-SERVING SECRETS
During the last minute of cooking, put cheese (if using) on top of your patty to let it melt slightly. Then, allow your patty to stand for a minute or two after cooking to ensure even distribution of the juices.
ON A ROLL
The perfect bun should be super soft, with each half ever so lightly toasted.
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