Cocktail hour - what’s on our minds?  

• Best fat ratio in burgers

• To Tomato or not Tomato (seasonally better but often on burgers year round) 

• Cook time - what's the best - medium rare to well for a burger? 

• Kenji tips - 

The Burger Lab - Top Ten Tips for Better Burgers - Kenji Lopez-Alt

From Kenji Article- The Burger Lab's Top 10 Burger-Making Tips:

1. Use Freshly Ground Beef

2. Keep Everything Really Cold

3. Don't Futz With Your Meat

4. Do Not Salt Beef Until Patties Are Formed

5. Form Matters

6. Season Liberally

7. Flip Your Burger as Often as You Like

8. Use a Thermometer

9. Choose Your Bun Wisely

10. Don't Let Anyone Tell You What to Put on It

Recipe Source

Veggie Burger - Vegan Beetroot Burgers – Chez Jorge

Meat Burger - G’s recipe 

Ingredients 

Pimms Cup

2 (330 ml) cans Sa Pellegrino® Limonata

1 cup Pimm’s No. 1

½ cup freshly squeezed lemon juice

1 cucumber, thinly sliced

8 strawberries, quartered

8 fresh basil leaves, torn

1 lemon sliced, for garnish

Veggie Burger

1 medium -large beetroot

3 white mushrooms, sliced

2 clove of garlic, minced

1/2 cup of rolled oats

1/2 cup of flour

1 pinch of rosemary, chopped

1 medium shallot, roughly minced

1 heaping tablespoon light-brown miso

1/2 teaspoon salt

1/2 teaspoon white pepper

vegetable oil, for frying

Meat Burger

Beef

Garlic

Herbs (Thyme, oregano, parsley)

Butter

Onion Powder

Special Equipment 

Food Processor 

Steps

Veggie Burger

Peel the beetroot and chop it up roughly. Set that aside. Roughly slice the mushroom and mince the garlic. In a small pan, fry the mushroom and garlic (without oil). Fry them until the mushrooms have expelled all of its liquid, or until slightly caramelized. Once done, Take them off the heat and allow to cool just a little.

In a food processor, blend together all the listed ingredients until the mixture becomes smooth and homogenous. The mixture might look purple and unappetizing right now, but once you cook it, it will return to that vibrant red. With damp* hands, shape the mixture into patties — the recipe should make three palm-sized patties. Place them on a parchment lined tray and allow them to chill in the refrigerator for at least an hour.

When you want to cook them, take them out of the fridge and let them sit on a room temperature counter for 10 minutes first. While waiting, heat up vegetable oil on HIGH heat. Sear the patties until both sides are deeply caramelized — golden brown and crispy. Drain on a paper towel, put them on your favorite burger buns, and enjoy.