How to cook the perfect burger on the BBQ

by Taryn Davies | 29 May 2014

Ensure your burger is cooked to perfect with these tips

Summer is here and it is time to break out the BBQ, but don't worry about creating the perfect burger as we have the tips to help.

T.G.I. Friday’s Burger Expert Terry McDowell, who has previously travelled 100,000 miles around the world, sampling over 300 burgers and who has just developed the brand’s new range, offers his top tips for the perfect BBQ.

T.G.I. Friday’s burger expert Terry says:

We wouldn't mind trying this T.G.I burger

A burger is only as good as the patty you are using. Cheap patties contain a lot of water and will shrink very quickly on the BBQ. Use a quality patty – your local butcher is a great option

If you’re making a patty from scratch, a mixture of chuck and brisket is the ideal combination for flavour and texture – and don’t ‘pack’ the burgers too tightly to avoid additional toughness

There is a secret ingredient to a great BBQ burger – and once you try it, you will never look back. Lightly brush the burgers with some Bovril before cooking. It adds an extra taste element called ‘umami’ – the fifth taste after salt, sweet, sour and bitter. It really makes all the difference.

Once cooked, add a pinch of salt to the patty – it helps bring the burger’s natural flavours to life

Add the cheese to the burger while the burger is cooking – it will melt into the patty and intensify the flavour

Only flip the burgers once – this allows each side to form a tasty, caramelised outer layer

When you do flip them, move to a different part of the grill. Some areas are likely to be hotter than others – this will make sure all burgers are cooked evenly