How to get the best burger meat!

1. THE MEAT

The first step is the most crucial: choosing the meat. 🥩 To make a perfect burger you need high‑quality meat. Of course the cooking is very important too, but working with a poor product will never achieve the desired result. Here’s how we do it.

At HUGGYS we have worked with the same master butcher since the beginning, Marc Schmitz. On his advice we selected a 100% pure beef mince from Belgian Blue cattle. It consists of 80% meat and 20% fat so that it isn’t too fatty while remaining juicy. This fat content also allows a beautiful crust to form when the patty is seared.

Next you need to give your patty the perfect size. Since day one we’ve decreed that our patties should be generous and weigh 150 g, no more and no less. 🍔 This rule hasn’t changed since we started in 2012. The recommended size gives the burger a good bite and a nice crust while keeping the inside pink and tender.

2. THE COOKING

Once you’ve got the perfect patty, it’s time for the next step: cooking. Grab your best pan and let’s go! 🙌

Heat it to 250 °C. 🌡 How do you know if the temperature is high enough? Here’s a little magic trick that will impress everyone! Do the water drop test: drop a little water – it should roll around. 💧 If it evaporates immediately, it’s not hot enough yet.

Once the pan has reached the desired temperature, you can add a very small drizzle of fat. The chosen meat naturally contains enough fat that it will release during cooking.

Next, sear the meat on a very high heat for 3 minutes on each side! 🔥 Keep in mind not to turn your meat too early! We know – the temptation is great to see what’s going on underneath and where all that smoke is coming from – but it’s important to give time for a beautiful crust to form. If you try to turn it too soon, you’ll break it. 😱

If you follow these steps to the letter you’ll achieve PERFECT cooking! 💪 For us that means: a beautiful crust on the outside that brings lots of flavour and texture and a centre that’s still slightly pink so the patty remains juicy and tasty.