Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Celebrate Father’s Day with burgers topped with spiked mayo and aged cheddar. (Deborah Baic/The Globe and Mail)
Celebrate Father’s Day with burgers topped with spiked mayo and aged cheddar. (Deborah Baic/The Globe and Mail)

How to make perfect Father's Day burgers (with spiked aioli!) Add to ...

My husband Bruce loves burgers, so I usually make them for him on Father’s Day. Having spent some time in burger places lately, I’ve been watching how the patties are made. Surprisingly, the best burgers I have eaten are the kind that are shaped into a ball, then flattened on the grill. I tried this method at home and loved the juicy, tasty result. They turn out so beautifully because they aren’t overhandled as the cook tries to make even-sized patties. Lightly form a tennis ball with the meat, then smash down with a spatula once they hit the grill.

The weekend menu

 

 

 

 

 

 

 

 

 

 

 

 

 

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories