recipes / Burger

Homemade burger

Here you’ll find inspiration, tips, and ideas for creating your very own ultimate burger experience

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The perfect sides for your burger

Looking for the ultimate burger experience? A burger is only as good as its toppings, and they’re crucial to the overall flavour. Luckily, you can put exactly what you like in your burger. Zelected Foods’ selection of delicacies and specialties helps you take your burger experience to new heights. From delicious sauces and crunchy pickled toppings to the best mayonnaises, our range of sides is made to satisfy your taste buds. Whether you’re into the classic or the creative, we’ve got the perfect toppings for you.

Homemade burger with everything

The burger is an irresistible classic that never goes out of style, and there are burgers for every taste. From the classic cheeseburger to a gourmet burger with delicious toppings and more experimental flavour experiences. Burgers are loved by food enthusiasts of all ages—and if you’re not already a burger lover, you can easily become one with Zelected Foods’ many delicacies to choose from. But what’s the perfect burger for you?
How about a toasted sesame bun that wraps around and holds the burger together. A great tomato ketchup, a hot chili mayo, pickled red onions, and cucumber slices. A well-shaped, juicy beef patty made from minced beef, fried to perfection—maybe with a slice of cheddar, or do you prefer a burger with crispy fried chicken? Maybe you’re dreaming of a tasty vegetarian version with organic bean mince instead? Anything is possible with Zelected Foods’ wide selection of favourite toppings.
Here you’ll get inspiration and a few tips on how to build the perfect homemade burger.

Choose meat with a high fat content

The beef for your burger patties should be fresh and high quality! Good beef simply tastes better, and a good butcher knows how to balance tender meat with fat to bring out its full potential. When buying meat for your burger, go for a higher fat content. Ideally, it should be above 18%—that way you get the most flavour for your money. If you can only get minced beef with a fat content of, for example, 14–18%, that works too. Just be careful not to overcook it if you want to keep it juicy and flavourful and avoid a patty that turns dry and grey.

Handle the meat as little as possible

Avoid handling and kneading the meat too much, as it can make the patty dense and tough. Keep the meat in the fridge until it’s time to cook. The shape of the patties matters more than you might think. You’ve probably experienced that even if you shape the mince into a perfectly round, flat patty, it still ends up small, round, and tall. That’s because the proteins in the patty contract during cooking, leaving you with overcooked edges, an undercooked centre, and anything but a perfect result. Many people desperately try to press the bulge down while cooking, but that just makes even more juices run out of the patty. So use a simple trick to help the patty keep its shape and juices. Gently shape evenly round, flat patties about 2 cm thick. Then make an indentation in the centre with your thumb. The indentation will rise as soon as you start frying. This way, you’ll get a patty with an even, flat surface.

Salt your patties only right before frying

Always remember to season your patty with salt and pepper. Salt changes the texture and molecular structure of the meat. That’s why you should only salt the patty right before you put it on the pan or grill. Take a large pinch of salt and gently cover one side of the patty with a thin layer. Then place it salt-side down and sprinkle a little on the other side. Don’t be stingy with the salt—it adds great flavour.
There’s no need to add lots of extra spices, because good meat, treated well, should be more than enough for a perfect, juicy burger. Avoid additional ingredients like onion, breadcrumbs, and egg, which can be great in other dishes but can make a burger taste like meatloaf.

Fry your burger patties to perfection

Cook your patty over high heat so it develops a good crust. You’ll get the best results by frying your patties in half butter, half oil. The patties get a nice buttery flavour, but oil has better frying properties than butter. That’s why combining the two gives you the best of both. Keep an eye on the temperature of your patties while cooking. Remember that the temperature in a large burger patty will continue to rise a couple of degrees after cooking. Use a meat thermometer if you like to hit the perfect result:
50°C and below: the patty is red and raw in the middle
55°C: medium-rare (very red in the middle), cooked, light pink, warm, and juicy
60°C: medium, pink and slightly juicy inside
65°C: medium-well done (very little red in the middle), where the meat starts to turn greyish and dry
70°C and above: overcooked (well done) and the meat is grey and dry