Burgers will taste 'juicy' and 'flavoursome' when you swap 1 ingredient

Barbeque season may be cooling off, but homemade burgers taste good all year round. Whether cooked over flames or grilled in the oven, a well-made burger can be sensational. However, one unforgivable mistake is serving up a dry patty.

No matter how much sauce you try to cover it up with, the rubber boot will be there front and centre. So, to avoid the ultimate faux pas, one recipe has the answer. Instead of using finely diced onions in the patty mixture, which many recipes rely on, another ingredient adds flavour, texture and moisture to stop it from drying out.

Jenn Davis, cookbook author and founder of Two Cups Flour, whipped up the "perfect savoury recipe" that puts seasonal produce to good use.

Born and raised in North Carolina and with a cookbook solely highlighting Southern cooking, you know her barbecue food is top-notch.

She uses shredded fresh apple instead of onion in the pork and beef patty mixture, which keeps the burger juicy and adds a subtly sweet and crisp contrast.

The fruit works beautifully against the heavier flavours of melted cheese, salty meat, and sweet caramelised onions.

"The best part about these burgers are the shredded apples inside the meat patty. No need to peel the skin, just remove the core and stem. Grate the fresh apple and mix right into the meat for extra moisture and apple flavour," she enthused.

A few thin slices of apple can also be layered among the toppings to make it extra fresh. "The Gala apples are soft enough that you can bite into them with ease, while still giving a little texture difference," she added.

To make the patty, combine ground beef and pork with shredded apple, brown sugar, Dijon mustard, and sage for extra flavour, as well as salt and pepper.

Once you have divided the mixture, you can cook it in a frying pan or under the grill for about four minutes on each side.

Melt extra sharp cheddar over the patty, then layer fresh apple slices and caramelised onions to crown the burger, and nestle it in a soft brioche bun.