When you've got a thousand burgers to make for a children's fun day, a little expert help doesn't go amiss.
Who do you call in? The butcher who has done "hundreds" of workshops demonstrating how to make the perfect patty.
In a trial run, Snobby Butcher Johnny Pusztai gave expert tips to the Pulp Friction workforce who operate Nottinghamshire Fire and Rescue Service's canteen.
The employees, who have special needs, will be doing the catering for a massive barbecue at the HQ in Bestwood Park later this month.
Asked what makes the perfect burger Johnny, who last month opened the Snobby Butcher Bistro at his shop in Sherwood, said: "It's obviously the ingredients, then the spice blend.
"In 2013 we won gold in Britain's best burger competition and we're going to be making a similar one today."
If you're having a BBQ this summer and don't want to rely on Iceland's frozen burgers, give this a try. It doesn't take long and it will impress your guests.
Top tips:
Each burger is 4oz - that's 80 percent meat (they're using minced chuck steak) and 20 percent fat.
Add salt, black pepper, garlic seasoning oregano and tomato puree.
Next, instead of binding with breadcrumbs, use the remnants from the bottom of a box of Corn Flakes and/or Rice Krispies and mix in well - it's called 'tumbling'.
Next make the ball into a burger shape. If you haven't got a burger press, then use your hands but make sure it's an even shape, otherwise it won't cook properly.
The best way to make sure the burger is cooked is to use a probe. "If you have a probe it needs to be 75 degrees. It won't be overcooked, it keeps moist and you're not going to poison any of your guests," says Johnny, who was assisted at the masterclass by Snobby Butcher shop manager Steve Rudkin.
Serve with fried onions, cheese, tomato and lettuce. "If you've got a good burger you don't need sauce," he added.
As the burgers sizzle away on the barbecue, a member of the fire service walking by is drawn by the aroma and asks if they're for sale. Sadly they're not today and he wanders off, adding that he'll have to make do with a tin of soup for his lunch.
After making their burgers, the young cooks got to devour them. Clare Crawford, 30, said: "Burgers are one of my favourite foods. This tastes really good."
The kitchen staff will be catering for Nottinghamshire Freemasons' children's fun day, on Saturday June 15. The annual fun day is for disabled children, young people and their families.
There will be 30 free attractions including a climbing tower, Punch and Judy, a water slide and face painting - and of course, a barbecue. Places must be booked.
