How to Grill and Make the Best Burger Patty
2nd Jul 2025
There’s something undeniably satisfying about a great burger. The sizzle as it hits the grill, the smell of seared meat, the first bite through toasted bun, melting cheese and juicy patty. A good burger is a taste of summer, nostalgia, and comfort all rolled into one. But what makes a burger truly exceptional?
At Donald Russell, we believe the secret is in the craft. Whether you’re making your own burger patties from scratch or firing up the barbecue with our award-winning pre-prepared options, knowing how to choose, prepare and grill your burger properly is key. Here’s our ultimate guide to mastering the art of the burger.
Best Meat Blend for Juicy Burgers (Beef, Pork or Lamb?)
The heart of any great burger is, of course, the meat. Getting the right fat content, flavour balance and texture in your patty makes all the difference.
For a classic beef burger, our Three Cuts Burger blends well-marbled chuck, brisket, and buttery Wagyu into a smashable, flavour-packed patty that delivers both depth of flavour and juicy succulence. Perfect for the purist. However, if you're feeling indulgent, our Wagyu Beef Burger is made with 100% UK-reared Wagyu, allowing the rich, buttery texture and subtle flavour to shine through with minimal seasoning.
Moving away from beef, we find the succulent lamb burger. Something more delicate, yet distinctive. Lamb makes for a deeply savoury burger with a touch of sweetness. Our Classic Lamb Burgers highlight British lamb at its best and are perfect chargrilled with a fresh, creamy, mint and yoghurt dressing.
For something a little different, pork offers a mild, slightly sweet flavour and pairs well with tangy or fruity condiments. Our Pork & Apple Burgers are gently seasoned with wholegrain mustard and apple for a lighter, flavourful alternative.
Game lovers might lean towards our Venison & Mushroom Burgers, which offer a rich, earthy flavour ideal for a more gourmet burger experience.
And if you want to create your own burger blend from scratch? Our range of minces gives you complete control over flavour and fat content. We’d recommend more fat, as it leads to juicier, more flavorful burgers. Fat also helps the meat stay moist during cooking, preventing it from drying out, and as the fat renders out, it creates small pockets that contribute to a more tender texture:
- Fillet Steak Mince for a tender, refined burger
- Minced Steak for a robust, beefy flavour
- Minced Pork for sweetness and juiciness
- Minced Lamb for depth and richness
- Minced Venison for a lean, gamey flavour
Mix, match and make your perfect patty.
To Bind or Not to Bind? Egg vs. Breadcrumbs
Once you’ve chosen your meat, the next question is whether to bind your patties.
Pure beef burgers with the right fat content (around 20%) typically don’t need any binder. The fat keeps the meat moist and helps it hold its shape on the grill. That’s why our pre-made burgers don’t include egg – just top-quality meat, lightly seasoned to let the flavour shine.
If you're using leaner meats, like venison or fillet mince, adding a binder can help. Use one beaten egg per 500g of meat, or a small handful of fine breadcrumbs. For extra flavour, mix in fresh herbs, chopped shallots, or a spoonful of Dijon mustard. This is half the joy of making your own burgers, as you can add whatever flavours you desire! Be gentle when mixing and forming as overworking the meat can make burgers dense.
Top Tip: Shape into patties slightly larger than your buns, and press a small dimple in the centre to prevent doming as they cook.
Grill Temperature and Timing for Burgers
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A sizzling grill is essential for great burgers. You want a hot surface to create a rich, caramelised crust, but not so hot that the outside burns before the inside is done. Preheat your grill to medium-high (about 200°C/400°F). Oil the grates lightly to prevent sticking. Cooking times will vary based on the thickness of your burger. Flip once and resist the urge to press down on the patty, as that squeezes out juices. Let your burgers rest for 3-5 minutes after cooking. This helps redistribute juices and makes every bite more succulent. |
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Cheese Melting Tips and Topping Combos
No burger is complete without toppings, and melted cheese is often the star.
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To melt cheese:
Pair cheese with toppings that balance flavour and texture. Some of our favourites:
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And don’t forget the sauce! Classic ketchup and mustard are always satisfying, but think about spicy aioli, garlic mayo, chimichurri or tzatziki, depending on the burger.
Bun Selection and Condiment Pairings
A good burger bun should be soft but structured enough to hold its fillings without falling apart.
Brioche buns are buttery, slightly sweet and perfect for indulgent burgers like Wagyu or Ribeye. Heartier Scottish rolls are fluffy but hold up well to juicier patties like lamb or pork. Seeded rolls are great for more classic or rustic burgers and add a satisfying crunch.
Pair buns with condiments that complement your burger:
- Lamb: Mint yoghurt, harissa mayo
- Beef: Mustard, caramelised onions, smoky BBQ
- Pork: Apple chutney, wholegrain mustard
- Venison: Redcurrant jelly, horseradish cream
Build a Better Burger with Donald Russell
Whether you’re a purist who loves shaping their own patties from expertly butchered mince, or you’re after the convenience of our gourmet pre-made burgers, Donald Russell has everything you need to take your burger game to the next level.
Explore our full range of burgers, minces, and BBQ-ready cuts, all hand-prepared and delivered at peak quality. From our butcher in Aberdeenshire to your barbecue at home, we’re here to help you make every burger one to remember.
Shop the full burger and BBQ collection.