A little-known chef's trick to make the "perfect" cheeseburger

Burgers are one of the most popular dishes and can be found in cafes all over the world.

However, you can make the perfect barbecue even at home. And almost anyone can handle this task, according to a Mirror article.

Some professionals say that the real key to a perfect cheeseburger is simplicity in its preparation. You shouldn't make it too complicated, as this can only spoil the product. It's better to do everything efficiently and slowly, because this is the key to success.

Also, to begin with, buy a good burger base - these are high-quality buns. If you are inspired, you can also make them yourself. Also, use a quality mix of minced meat for the patty. It should be a mixture of ground beef (80%) and beef fat (20%). After all, these ingredients give the cutlets a nice golden color.

It is also important not to overcook the cutlets, but to stop when the meat is still a little pink inside. And set them aside like any other piece of beef.

"I season the burger only after it's on the grill. The most important thing is not to overload the burger with too many garnishes. All you need to emphasize the natural flavors is high-quality ketchup, mustard mayonnaise," says Jack Stein, chef at Rick Stein restaurants.

Another important condition for making the best burger is a pickle inside. Some also advise using pickled onions, cutting them into nice, thick slices and caramelizing them in a pan.

Also, don't forget about the importance of adding cheese. Experts advise adding a few drops of water to the cheese while frying before covering it with a lid. This will prevent the cheese from evaporating.

Experts also advise paying attention to the quality of the burger base - the bun. It should be well toasted. This will ensure that the sauce does not spoil the burger. The top bun should be light and airy, which can be achieved by steaming it. You can do this by placing the bun on top of the patties as they cook on the grill or in a pan.

"Add a splash of water to the pans and cover with a lid. This creates a small steam room for the burger and steams the bun perfectly, releasing its buttery flavor," the experts add.