So here’s a little bit of my summer for you to cook up – also of course can be cooked indoors, but really – a BBQ is better!
This will make four good size quarter pounders.
- 500g mince beef (about 80% lean beef and 20% fat if you can find it – burgers need the fat!!!)
- half an onion (red is best but normal is fine) chopped really fine and fried really gently for five mins – don’t let it brown.
- one whole egg beaten up
That’s the basic recipe to mix together.
To this I then add:
- 1 tspn ground cumin
- 1 tspn ground coriander
- 1 tspn english mustard powder
- good slug of worcester sauce (probably about a tablespoonfull)
- good slug of oyster sauce
- freshly ground black pepper
Sounds like quite a lot of stuff but once you have it all in the cupboard you can make up these burgers in just five mins and the spices etc will last for ages.
Mix it all together with your hands (quite a nice feeling) and then put in the fridge to set for half an hour.
I also sometime add some freshly chopped chilli for chilli-burgers.
Sometimes freshly chopped parsley and fresh coriander.
Sometimes some smoked paprika.
If the mixture is a bit wet and sloppy then add a handful of breadcrumbs.
Divide into four and make into burger patties. I use a cheap little burger maker form Lakeland to make proper burger shapes – makes sure they cook evenly.
Put them on a really hot grill and just leave them for 4-5 mins. Flip them over and just leave them again for another 4-5 mins. Don’t fiddle.
Don’t press down on them when they are cooking – this is a real gringo trick and all it does is squeeze out all the lovely juices and moisture – plus it makes the flame flare up and just turn the outside into charcoal before the inside has properly cooked.
Serve with sliced gherkins, thinly sliced cheese, tomato relish, lettuce and mayo on toasted sesame seed buns. Toast them on the BBQ.
Also great with my ultimate guacamole recipe which I’ll post up here one day!