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Friday 24th May 2019

Creating a burger that packs a punch!

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo, who visited HILLS burger restaurant in Brecon to get the low down on how to make a quality PGI Welsh Beef burger that would be fit to grace any restaurant - but from the comfort of your own home.

Owain and his team at HILLS have been making a bit of a name for themselves on the burger scene, having already been finalists at the UK National Burger Awards despite only being open for 2 years. So they should know a thing or two about what’s needed to create a burger that packs a punch, which is why they only use Welsh Beef at their restaurant.

Talking about the need to get really good fat content, Owain said “If you think of a really good steak with the marbling running through it, that fat is where the flavour is coming from so you want to achieve something similar in your mince.”

But the fat content is not the only important element, with the pre-cooking preparation also key “We roll the mince out into balls which are weighed out to 85 grams or 3 ounces. What you want to do is to get those balls rolled out, two per person and put them on a plate, cover them in cling film and get them in the fridge for at least an hour before cooking. Unlike a steak that you want at room temperature to cook, we want these to be cold so that the fat content is cold and doesn’t melt too quickly in the pan under the really high heat.”

So over to you budding burger chefs – watch the video and get in touch with us through our social media channels to show us your tasty creations!

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