Some cooking advice stands the test of time, and great burgers are no exception.

During a past partnership with Visa Wellington On a Plate, we caught up with respected Wellington chef Shepherd Elliott to talk about the ingredients, techniques and attention to detail that help turn a good burger into a great one.

Years later, his insights remain just as relevant. If you're looking to refine your burger-making skills and create something truly delicious at home, these expert tips are a great place to start.

Shepherd’s Burger Secrets…

1. For full flavour - get the fat ratios right
   
   For the perfect burger, Shepherd says it’s important to have the correct ratio of fat to meat. The secret to a perfectly textured, moist burger patty is ensuring your fat-to-meat ratios are right. He recommends using 75% beef mince and 25% pork mince as the pork will help keep moisture in due to its fat content.
   
   
2. Cook for Caramelisation
   
   So what is the perfect amount of time to cook a burger patty? Conducting his own study, Shepherd found that cooking a burger patty sous vide for 24 hours at 56 degrees is the prime time to ensure all the flavour stays inside. However, if you don’t have that much time to spare for your next burger night he says, the trick is to get good caramelisation by cooking in a really hot pan for 3-5 minutes on each side to ensure caramelisation on the outside, but perfect moisture within.
   
   
3. Use the right tools - buy a cast iron pan
   
   For those cooking with gas, Shepherd recommends using a cast iron pan. Good news for budding chefs, the ones at Briscoes have his tick of approval! Just look for a steak griddle pan or one with a heavy base to ensure the heat stays in!
   
   
4. Choose quality buns
   
   Choose your buns wisely, Shepherd says you want a burger bun that will hold its integrity and is soft, but will not fall apart. The good news is supermarket brands can do well! To keep your burger bun crispy, and to hold the meat in, cook the inside of your burger bun in the pan.
   
   
5. Final tips
   
   Shepherd puts a high value on flavour, texture and ratios, so ensure you have a bit of crunch, and of course - add salt! 

Shepherd’s preference - cooking with gas, or induction?

We had Shepherd trial our fast, hot and efficient hydrogen gas BBQ recently. He uses gas at home and induction at work, familiar with both; he says the key is understanding your cook top is important.  

“Gas has a lot more feel to it, allowing you to control the heat you’re using. Induction knows what it’s doing so may take you a little bit longer to be on the same page when using it.”

What did Shepherd think of the hydrogen gas BBQ? “Really good; the temperature flexibility is great and lets you play around with the heat to find what works best for you.”