PENSIONERS' DELIGHT: BEAUTIFUL BASIC BURGERS FOR A FIVER: small household

 Nothing pleases like homemade burgers for taste and succulence....

Juicy Basic Burgers beckon 
Courtesy of Dreamtime  and licensed for reuse under this Creative Commons Licence

 ...and with this basic recipe from 67gongon50, you know exactly what's in them!

The recipe makes four 125g/4.4oz burgers, 2 for now and 2 for freezing for another occasion.  

500g/17oz mince is often on special again at M&S for about £2.75.  .  Add wedges or chips or mac'n cheese plus a frozen dessert and this burger meal for 2 will come in well under a fiver.

The burger recipe is adapted from a now-defunct Foreign Correspondents Club at a London hotel.

Cost: M&S 500g/17oz

Standard mince: 20% fat £2.75

Prime Mince: 12% fat, £3.50

Premium: 5% fat, £5.25

Ingreds:

Meat Patties   
   med onion, finely diced or coarsely processed 
   1.5 tsp olive or light veg oil
   
  500gm/1lb beef mince (Or 50-50 beef & turkey mince if diet is paramount and budget allows)
   1/3 cup breadcrumbs (homemade are cheaper; whizz stale bread in blenderf until finely processed) OR oatmeal
   1 egg 
   1/2 tsp Worcestershire sauce
   2 tbsp ketchup, low-sugar if you can get it
   3 tbsp Dijon mustard
   2-3 tbsp water

2 burger buns

washed and well dried lettuce

thin slices cucumber

thick slices of tomato

burger relish of choice (optional)

sliced dill pickle (optional)

sliced avocado (optional)

cheese - cheddar or blue (optional)

Method:

1. In a large frying pan over med high heat, sauté onions in olive oil until translucent
2. Cool slightly; add to meat in a large bowl.
3. Add breadcrumbs/oatmeal, egg, Worcestershire sauce, ketchup, mustard, a couple of tablespoons of warm water and 1/2-1 tsp salt and 1/2-1 tsp pepper
4. Stir with a couple of forks, distributing everything evenly but keeping it light; you want lovely tender patties , not hockey pucks
5. Divide mixture in 4 equal pieces; form into patties one inch/2cm deep.  If you have a 3in/7.5cm scone cutter, it will help shape the patties. Try hot to press the meat too much; you want light, succulent burgers.  
6. Place a piece of greaseproof paper between two of the patties; slide into a freezer bag and freeze. (When ready to use defrost in the bottom of the fridge overnight)
7. Either grill, BBQ, air-fry or shallow fry the remaining burgers on med heat on both sides until crusty and, inside, cooked to your taste.  (Usually a few minutes.) To check, poke a sharp knife into the centre to view the insides. 
8. Split 2 burger buns (freeze the rest); toast the inside
9. Spread a bit of mayo on the bottom bun; cover with lettuce then cucumber
10. Add burger then tomato and if using, avocado, dill pickle, cheese
11. Cover with top bun, spear with cocktail stick to hold together

Tips :

Burgers can also be baked in an oven.  Place on a rack in a baking tray; bake at 190c/375F.  OR, if you're living dangerously, deep fry.

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission