How to cook the perfect beef burger this National BBQ Week

There’s nothing quite like the aroma of sizzling beefburgers on a barbecue. As National BBQ Week rolls around (26th May – 1st June), it’s time to fire up the grill and enjoy one of the all-time barbeque classics – the great British burger. 

But not all burgers are created equal. At WeFarmShop, we believe that a perfect burger starts long before it hits the flames. It begins with quality, high-welfare meat – outdoor-reared, largely grass-fed, and full of natural flavour. Here's how to honour your ingredients and craft the ultimate beef burger, just in time for BBQ season. 

A bit(e) of history 

Although WeFarmShop also offers incredible lamb and venison burgers, here we’re going to concentrate on the most popular burger in the land – the traditional, but when done right, exceptional, beef burger. Though the beef burger is often seen as the quintessential American food, its origins are international. It’s widely believed that the name "hamburger" comes from Hamburg, Germany and that immigrants took the idea to the U.S., where it evolved into the classic burger we know today – meat, bun, and all the trimmings. 

Fast-forward to now, and the burger is a global comfort food. But at its heart, it's still about celebrating great beef, simply cooked. 

Choosing the best British beef 

A brilliant burger starts with the meat. WeFarmShop’s producers offer burgers that are made using high-quality cuts from animals raised outdoors and fed naturally on grass, just as nature intended. This not only supports animal welfare and sustainable farming, but also delivers depth of flavour that grain-fed alternatives simply can’t match. 

Look for a burger with a fat content of around 20% – this ensures juiciness and flavour, without excessive grease, though some aficionados swear by an even higher ratio of 70/30! 

Top tips for the perfect BBQ burger 

1. Room temperature is key Let your patties sit out of the fridge and come up to room temperature a few minutes before cooking. Cold burgers on a hot grill can cook unevenly and may lose moisture. 

2. Season simply When the beef is this good, you don’t need much. A little sea salt and cracked black pepper just before it goes on the grill will enhance, not mask, the flavour. 

3. Get the grill hot Preheat your barbecue and brush the grates with a little oil to stop sticking. A high heat ensures a delicious sear – that caramelised crust is packed with umami. 

4. Don’t press the patty Resist the urge to flatten your burger with a spatula. This squeezes out precious juices and dries the meat. Let it cook undisturbed for 3 - 4 minutes per side, depending on thickness. 

5. Rest before serving Like a good steak, a burger needs a minute to rest after grilling. This helps the juices redistribute for a moist, flavour-packed bite. 

   
   

Dress to impress 

Serve your burger in a toasted brioche or classic sesame seed bun. Top with melted artisan cheese, caramelised onions, fresh lettuce, tomato, and a dollop of your favourite sauce. Or keep it simple – quality meat, fresh bun, and nothing else. When the beef is this good, it speaks for itself. 

Make it a celebration 

This National BBQ Week, bring friends and family together over a feast that starts with ethically sourced, high-welfare British beef. At WeFarmShop, we’re proud to support traditional farming and flavour you can trust.