WASHINGTON, August 23, 2017 — While we yanks celebrate National Burger Day in May, our friends across the pond will celebrate on Thursday, August 24. Long known for their love of sausages, hamburgers on the grill are now Britains’ favorite barbecue meat. 

But what makes a good burger? It’s the meat to fat ratio: The suggested is 75 percent meat to 25 percent fat. If you’re serious about burgers, it’s worth asking the butcher to coarse-grind sirloin or another low-fat beef, including tri-tip, with 25 percent fat, which they should have. Ask the butcher to weigh the steak before it is mixed with the fat.

With the right meat to fat ratio, you should not have to add anything to the meat, other than a sprinkle of salt and pepper just before you remove it from the grill. Make your patties ahead of time and chill them fully, and the burger will hold together better on the grill. Do not pierce or press down on the patties when cooking; it will dry the meat out.

Do not place your patties over direct heat. BBQ grates can be very helpful to lift whatever you are cooking from being directly over the heat. Our personal favorite is the Grill Grate, which makes cooking anything on the grills, from pizza to fish, easier.

What makes a burger a burger is the bun, so splurge on a soft brioche style or sesame bun from the bakery, not buns in plastic bags. We often go to the local Fudrucker’s restaurant to find big, soft, buttery buns.

This year for National Burger Day, Londoners are going international in their choices: 

The Beef Bourguignon Burger at Dexter Burger 

The Dexter Burger – Promotional Image from website

Dexter Burger has brought Soho-style dining to the suburbs of Purley with its rare breed, grass-fed beef burgers.

For National Burger Day, diners can say “mais oui!” to the Beef Bourguignon burger, which includes a Dexter beef patty topped with pulled beef bourguignon, fromager d’Affinois, Boursin sauce and a side of extra-garlicky garlic fries.  

The Slav Burger at Studio Kitchen 

The Slav Burger is the newest to come from Studio Kitchen and will sit in the hall of fame alongside previous favorites such as the “Absolutely Crabulous” Burger and the viral Crème Egg Burger.

This indulgent creation is not for the faint-hearted: 7 ounces of deep-fried minced beef topped with pickles, cheddar cheese, crispy bacon, and ketchup.   

The Slop Burger (Image captured from promotional website)

The Houston Slopper at Red’s True BBQ 

The Houston Slopper is a mammoth of a messy burger: a double bacon cheeseburger, a drizzle of cheese sauce, “slopped” with Red’s brisket, rib and pork meat Brunswick chilli and garnished with grated cheddar.

Onion Relish:

Two large Vidalia or sweet onions.  Chopped finely
2 cloves of garlic. Chopped finely
1/4 cup diced dill or garlic pickle or pickle relish
1/2 cup of beef fat
1/2 cup water
1/2 cup apple cider vinegar
Salt and sugar to taste

Please all ingredients in a pot over a low stove and slowly cook until well combined.  Add salt, sugar and more vinegar to your taste.

Dill Butter (a great spread for the bun before you toast on the grill)

2 sticks salted butter
2 teaspoons sugar or honey
2 teaspoons apple cider vinegar
1/2 bunch of fresh dill
salt to taste

Soften the butter, add ingredients to taste.