I have eaten more burgers in the bush that I care to admit. A classic double-cheeseburger is my go-to meal after a big day, when I have hardly any time and I really just want something hearty, quick and satisfying. There are a few fundamental rules that I have found make burger cooking pretty hard to mess up and improve the flavour of the final product.
1. Use quality beef mince, go to your butcher and ask for an 80/20 mix, that means 80 per cent lean beef, 20 per cent fat. If you’re feeling extra fancy, ask them to use
