top chef neil perry reveals the secret to making the perfect restaurant quality burger at home - and why you should never add salt - the grill rust
With the barbecue season coming, it's time to start baking burgers in the sun.
But it's harder to cook your beef patties than it looks.
For those seeking guidance, Australian chef Neil Perry reveals the secret of making the perfect restaurant quality burger at home every time.
The owner of the award-winning restaurant, which runs Sydney Rockpool Bar and Grill, said beef patties should always be handmade with quality meat.
He said in the demage TVvideo tutorial that if you want to make hamburgers at home, you go to the butcher's shop instead of the supermarket when you buy shredded meat.
Perry suggested buying a cut chuck steak for the butcher to chop the meat.
You make it into a pie with your hand, he says, which means you make it into a pie with your hand, and then put it on a grill or tablet with your hand.
Perry said he avoided using salt when making pies. '[Most]
What's important is that you don't add salt or anything, it's just pure meat.
The reason, he revealed, is that you want the nice taste of beef.
This is about [lightly]
Then we pour the bread over and make the burger.
Next, before joining The zuni cafe Kimchi, he sprinkled the tomato and chili sauce with a spoon on the slightly baked bread.
When the meatloaf was put aside, he added a layer of cheese with bacon on it.
He put all the ingredients together, before adding the last element, add fresh lettuce to the sauce, tomatothe mouth-