The Perfect Burger

Star of the BBQ

The most important thing is to use good quality meat. A lot of people like to mix different cuts of beef so it’s always worth talking to your butcher and asking what they recommend, it could depend on what they have fresh that day.

You’ll want the beef coarse ground. So only put through the mincer once. Two times will make the hamburger too compacted and the end result chewy and tough. Make the patty slightly bigger than your bun as it will shrink a little when cooking.

Make sure your barbecue is hot. Lightly oil the burger before putting on the grill. And don’t move it too much when cooking. If it sticks it’s not ready to be flipped. Get some nice colour on the outside and move to a cooler part of the grill to finish cooking.

Dr. Helen Cummins is a lifestyle editor, publisher and successful entrepreneur, who has lived and worked in Palma de Mallorca for the past 20 years. She started in 2003 which has grown into one of the island’s largest websites with over 6 million visits per annum.

Her website is a compilation of all the things she values since moving to the island, running hc/ Digital Media and creating an idyllic life in Son Vida with her husband Georg and daughter Eva.

Slow Luxury Living is what sits at the heart of the hc/ website, which aims to inspire people to slow down and appreciate the Mediterranean lifestyle. Alongside her editorial team, Helen handpicks businesses and places that adhere to SLOW: Sustainable, Local, Organic and made with Love.