They just go together don't they. It doesn't look like the weather is going to be great this weekend (of course it isn't, it's a bank holiday), but all you need for a barbecue is an hour when it doesn't rain to get the coals (yes, coals, not gas) going, cook up a treat and take it back inside to eat. Before you get started there's a few things to consider....

The most important thing about your barbecue is what you put onto it. I'm not talking about Tesco Finest burgers either I'm talking about making your own! Now there's two ways to do this - the proper way and the cheats way - mince your own beef or buy it in. I know you're thinking that it's too much effort to mince your own, but if you don't then you're missing out on one of life's great pleasures - the medium rare burger. You can only do this with meat that you've just minced yourself - this is all to do with the fact that bacteria grows on the surface of meat - you can cook a steak medium rare because you can sear the outside, killing all the bacteria, whilst leaving the centre beautifully pink. In order to sear the surface area of bought mince you have to cook the whole thing well-done, but if you've just minced it yourself then there's no time for the bacteria to grow and you'll have one of the tastiest burgers you've ever tried. It's not even expensive, most home mincers (and get a metal one - they break less and are easier to clean) are between £15-£20 like this one here from Amazon.

So now you've got your mincer you get to choose exactly what meat is going to end up in your burger. At this point you want to go and visit your friendly neighbourhood butcher - they're going to be able to make suggestions based on how many you're cooking for, how much money you've got to spend, and what sort of flavours you want.

Once you've got that sorted it's time to decide what sort of burger you're going to make;

The Juicy-Lucy (AKA the inside-out cheeseburger - like a stuffed crust pizza, only in a burger!)