A great burger starts with good-quality meat. Head to your local butcher, buy your cuts of choice and mince your beef for the burger. You will have full control over fat content and know where the meat is coming from. Fat provides moisture and flavour, so your cuts should have at least 20% of this. A binding agent as an egg is not needed because fat also holds the patty together. Grind the beef coarsely and don’t push down on the patty when it’s cooked as you’ll push away all the precious juices. Serve with a homemade bun, sauces and if possible, fresh veggies. Find the recipe for the best beef burger here....

Simple brioche dough is easy to handle and makes beautiful soft buns that can be served slit and filled with burgers, pulled pork or as breakfast rolls with a sweet topping. The buns are not quite eggy and buttery as these made from rich brioche dough, but still extremely fluffy and light. This recipe produces only 6 buns but simply double the ingredients, and you will get more these delicious creations. They are a real treat. Find the recipe here…

My brioche-style hamburger buns are made from classic egg and butter dough but with…cream. This special ingredient makes the buns very fluffy and tender with a hint of sweetness but still sturdy to hold the burger patty and the accompanying toppings. Their light and soft texture allows creating a homogeneous composition with beef, cheese, pickles, tomato, onion and sauces. If you want to make an impression and serve your friends and family the best burgers in town, start with those amazing buns. Find the recipe here…