Highly recommend this recipe book: Hamburger Gourmet
https://www.amazon.co.uk/dp/1743369719/ ... IxbG5T64FHLoads of great tips from a burger joint.
In my experience, chuck and skirt are a good combo. 20-30% fat.
Minimal handling of patty, 1/4 lb each max. A big dimple in one side (think ufo) seems to help cook evenly.
Nothing else but a bit of seasoning before placing on screaming heat. Flipped over once, and not pressed!
Cooked to medium (quite fatty so well done is forgiving). Left to rest for a few mins; normally make the burger up and place it in the BBQ/oven whole for a few mins to warm through.
Loads of recipe variations but simple is king! Pesto spread on the bun and a slice of mozzarella on the flipped patty goes down well..
Brioche buns are good, but can sometimes fall to bits if toasted as they are mostly butter!
My favourite are a milk bun recipe (baked on the BBQ) which I learned on a Hobbs House course!
Morrisons standard mince (cling filmed in store) is all chuck, but probably not aged for that long, but is fairly course and has a good level of fat.
Each to their own!
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