BEEFY Boys co-founder Anthony Murphy has shared his secret to cooking delicious burgers.

In an interview with the Telegraph, the Hereford-based burger chef suggested steaming burger patties.

"Cook the burger patty, then place the bun lid with the cheese on top of the patty," Murf told the national newspaper. "Keep it on the griddle, spray water onto the plate next to the burger, and cover with a pan lid to create a burger sauna. The cheese melts, the bun warms up, it makes all the difference."

He also suggested giving tomatoes a miss, as they're "too watery".

In the same feature, Murf shared his "favourite burger memory" which was trying the double-double animal style burger at In-N-Out in America. He tried the burger while on his honeymoon in California in 2016, and said he'll "never forget it".

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The Telegraph has described the Beefy Boys' new cookbook, called From Backyard BBQ to World-Class Burgers, as "a pacy feast of a cookbook that tracks the story of four tong-wielding pals who make burgers so good that they compete in and win global competitions".

The Beefy Boys was founded in 2011 with its first restaurant "the meat boutique" opening at Hereford's Old Market four years later. The four founders have now successfully expanded beyond the county, with restaurants in Cheltenham and Shrewsbury.

Their much-anticipated book was released on August 15.