Basic Beef Burgers
The secret of really good burgers is the quality of the mince. It does not need to be an expensive cut of meat, but it is essential to use the beef on the day it is minced.
SERVES
4
PEOPLE
Ingredients
10g butter
75g onion, chopped
450g freshly minced beef – fatty flank, chump or shin would be perfect
½ tsp fresh thyme leaves
½ tsp parsley, finely chopped
1 small organic egg, beaten
salt and freshly ground pepper
pork caul fat, optional (available from your local butcher’s shop)
olive oil
burger buns and toppings of your choice
Method
Melt the butter in a saucepan.
Toss in the chopped onions and sweat them until soft but not coloured. Leave the onions to cool.
Meanwhile, mix the minced beef with the herbs and beaten egg, season with salt and freshly ground pepper,
Add the onions and mix well.
Fry off a tiny bit on the pan to check the seasoning and correct it if necessary. Then shape the mixture into burgers, 4-6 depending on the size you require. Wrap each one loosely in caul fat, if using, which will baste the meat and melt away in the cooking.
Cook to your taste on a medium-hot pan or grill pan in a little oil, turning once.
Split the burger bun. Add lettuce, slices of tomato, cheese, crispy bacon, garlic mayonnaise as you fancy and enjoy.
