{"id":51710,"date":"2025-03-14T10:41:00","date_gmt":"2025-03-14T00:41:00","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=51710"},"modified":"2025-03-14T11:10:27","modified_gmt":"2025-03-14T01:10:27","slug":"appetiser-crafting-the-perfect-hamburger","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/appetiser-crafting-the-perfect-hamburger\/","title":{"rendered":"Meat the expert: the perfect hamburger"},"content":{"rendered":"\t\t
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Last year I worked on creating the perfect hamburger patty. Together with a colleague, we spent almost the whole year crafting thousands of beef burgers to create the perfect recipe and the perfect patty. We are proud to now release the Bounty Premium Angus burger patties and share some of the secrets we uncovered during this journey.<\/p>\n

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The raw ingredients:<\/strong> There\u2019s a saying, you can\u2019t make a silk purse out of a sow\u2019s ear. We learned that to make a great hamburger patty you need top-quality ingredients. We followed UK chef Heston Blumenthal\u2019s recipe, using a ratio of approximately 75% lean meat and 25% fat from prime 150-day grain-fed Angus cuts. This included roughly 50% chuck, 25% brisket and 25% short rib.<\/p>\n

Aligning the fibres:<\/strong> The final mouthfeel, juiciness and bite of the patty depend on how the muscle fibres form the patty. If they\u2019re all mixed up, it becomes spongy and chewy. However, when the fibres all run in the same direction, you get a patty that\u2019s juicy and succulent. We achieved this by carefully taking the stream of mince coming out of the mincer and ensuring all the fibres run lengthwise in the log so that once cut into patties, the fibres stand upright like columns. By carefully cutting and freezing the patties immediately, we preserved this alignment to ensure the fibres pull apart nicely when bitten. By not pressing or blending the fibres and keeping them intact, we avoided bonding the protein and creating a sticky texture like that in sausage rolls, rissoles and terrines.<\/p>\n

Bindings and seasoning:<\/strong> We also experimented with binders and concluded that our patty didn\u2019t need them. Some manufacturers use binders to add more water to the raw product, thus increasing the weight. However, we realised that if we wanted to showcase the prime beef, we didn\u2019t want to mask its flavour. The same reasoning applied to seasoning. We didn\u2019t add salt or pepper to the patties as we wanted the beef to speak for itself. Salt, in particular, draws moisture out of the beef, which could make the mix tougher. Ultimately, we wanted the chef to be in control of the seasoning, adding just the right amount to suit their taste and cooking style.<\/p>\n

Cooking techniques:<\/strong> We spent a lot of time experimenting with different cooking methods and discovered that the grill\/broiler was the best option for preserving juiciness. There are various schools of thought about pressing the patty down onto the grill to flatten it. While this does increase the patty\u2019s diameter, it also releases a lot of moisture, which can dry it out. There\u2019s also Heston Blumenthal\u2019s method, where the patty is flipped every 30 seconds or so. Yes, it\u2019s time-consuming, but the result is a juicy patty with a deep golden crust.<\/p>\n

Toasting the bun:<\/strong> One small but crucial detail that stood out in our year of research was the importance of toasting the bun on both sides. By splitting open the bun and cooking it in a little of the fat on the flat grill or running it under a salamander for a minute or so, you create the Maillard reaction and achieve a delightful crunch. That\u2019s the satisfying snap of grilled bread and the deep bite of a juicy patty that results in perfect textural contrast.<\/p>\n

Less is more:<\/strong> Finally, after all the burgers were assembled, we concluded that less is more. Sure, you can add pineapple, beetroot or whatever you like, but the burgers that scored highest in our taste tests were those that focused on the hero \u2013 the beef patty. We added some cheese for richness, lettuce for crunch, tomato for acidity and just enough condiments (mayo, ketchup and a touch of mustard) to provide moisture, tang and textural richness to the whole burger.<\/p>\n

At the end of a year of development and experimentation, the team and I were thrilled to have created the truly excellent, Bounty Premium Angus burger patties.<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"tom-cooper-circle-cropped\"<\/figure>

Tom Cooper<\/h3>

Bidfood meat expert<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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As seen in autumn 2025<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSee more<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover Tom Cooper’s secrets to crafting the perfect hamburger. Learn the secrets behind the Bounty Premium Angus Burger Pattie.<\/p>\n","protected":false},"author":3,"featured_media":51711,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[13],"tags":[24],"class_list":["post-51710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry","tag-appetiser"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/51710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=51710"}],"version-history":[{"count":10,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/51710\/revisions"}],"predecessor-version":[{"id":51999,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/51710\/revisions\/51999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/51711"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=51710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=51710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=51710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}