Chef reveals ice cubes are the secret to cooking the perfect burger on the barbie

As you know, Ozzyland is famed for enjoying a bloody good barbecue. And right now is clearly the season. It’s been hotter than a bad case of sunburn lately, and the weather has been right on the money. Of course, we wouldn’t deign to claim we’re the only place to like a barbie. There’s always an excuse for a mad barbie and some of our readers might be starting to think about their own cookouts, so with that in mind, here’s a nice little trick for you all.

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When you’re cooking a big, fat and juicy hamburger, you need to chuck an ice cube on top of that tasty son of a b**ch. Deadset, no s**t and fair f**ken dinkum. If you’ve ever had dramas with burning the arse out of your patty, or even just drying it out, this will help you fix it.

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And, yeah, nah, we’re not making it up, either. Master Chef judge, Graham Elliott reckons this is the go-to method of getting your burgers cooked to perfection. And he should know. While we’re not sure he stands around the barbecue, pouring beer onto the burgers as part of his ‘special recipe’, he is a chef, and those pricks are supposed to know a thing or two about cooking.

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A little while back, he told Fox News all about this expert-level cooking technique. “Make your patties, then put your little ice cube in there and then when you grill it, it keeps it moist and keeps it from getting dried out,” he said. As the burger cooks, the ice cube, obviously, melts and keeps the meat tender and moist.

On another note, the chef reckons the best way to get maximum burger flavour from your barbecue is to avoid putting too much seasoning on the mince and just let the juices do the work.

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Final thought: This is something we’ll be trying, for sure. There’s nothing as good as a burger flame-grilled on your own barbie. If there’s a way to improve them that comes chef-recommended, we’ll need to add that s**t to our repertoire.

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