A really good burger is in my view one of the greatest pleasures on this planet. It's a perfect delivery system of meat cheese and carbs. When done right it's incredible, but when done badly there's nothing worse. A good burger needs a few things, good beef, a proper bun, the right cheese and also the right accompaniments. Follow the steps I show you in this video, and you'll get a proper good burger at the end of it.

To make the perfect burger you will need:

• Good quality minced beef 80% beef 20% fat

• Brioche, potato or soft white buns

• Plastic burger cheese! none of your fancy stuff!

• Red onion

• Ketchup and American mustard

• Pickles

• Mayo or butter for toasting

• Salt and black pepper (nothing else)

Method:

The patties

1. Start with a good quality beef mince with around 20% fat to 80% beef. This helps keep the burger patties nice and juicy and impart flavour.

2. Form the beef into balls before gently pressing them into patties. Be careful not to over work the beef, because if you do that then the patties will become dry and dense. You can stack up the patties by placing them in-between squares of baking parchment and freezing them for a later date.

3. Less is more with seasoning! Yes you can add garlic, onion powder, cayenne, paprika etc etc. But really, you want to taste the beef not the spices. So I tend to use just salt and pepper, keep it simple and you’ll get a much better burger.

The bun

1. There seems to be a fashion for using brioche buns these days, and whilst I have used them many times before I’ve kind of gone off them recently. I think a nice soft potato bun or just a soft bread roll is much better than brioche. You could also use a nice sesame seeded bun too.

2. Toast or not to toast? That is the question. It really doesn’t matter and it boils down to personal preference. I like mine toasted just for that extra bit of flavour and texture, but you do you.

Condiments and toppings

1. Cheese is just as important as the patty in my opinion, unless you hate cheese then I think It’s the glue that holds the burger together. And using that plastic orange squared burger cheese is an absolute MUST in my opinion. Don’t ask me why, but it just really works, no other cheese comes close to working as well in a burger and It’s a hill I will die on. Save your fancy cheeses for the cheese board.

2. Pickles are also essential, unless you really don’t like them then leave them out. They add a sweetness and acidity to what is a really fatty thing to eat. They just cut through all that meat and cheese.

3. Sauces I like to keep simple, ketchup and mustard are the gold standard for a cheese burger and I like to keep it that way. You can also add a burger sauce or relish too if you like. The idea is again to add some sweetness, acidity and a little bit of heat from the mustard. They all work together to create meaty cheesy harmony.

4. As for salads, I tend to leave out tomato unless they are in season. There is nothing worse than an out of season insipid wet tomato flopping around in your burger, it offers no value at all and they are better off in the bin. Stick to a bit of fresh red onion and a crisp lettuce like cos or iceberg, and you won’t go far wrong.

Watch the video and you’ll get a great foundation for making the best burger of your life. As with most things you cook you are looking for that balance and those four key flavours of salt, fat, sweetness and acid. Get those four flavours into your burger in the right amounts, and you will end up with a fantastic burger at the end of it. Promise!