Nothing pleases like homemade burgers for taste and succulence....
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| 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 on special again at M&S for just over £2. 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 special relish, posting later this week, is optional.
The burger recipe is adapted from a now-defunct Foreign Correspondents Club at a London hotel.
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 if you have a blender/blender; whizz stale bread 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
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 if you have a blender/blender; whizz stale bread 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
Spicy Onion Relish or burger relish of choice (optional)
sliced dill pickle (optional)
sliced avocado (optional)
cheese - cheddar or blue (optional)
Method:
- In a large frying pan over med high heat, sauté onions in olive oil until translucent
- Cool slightly; add to meat in a large bowl.
- 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
- Stir with a couple of forks, distributing everything evenly but keeping it light - it's lovely tender patties you're after, not hockey pucks
- Divide mixture in 4; form into patties about one inch/2cm deep. If you have a xxinn scone cutter, use it to help shape the patties. Be careful not to form hockey pucks; you want light, succulent burgers.
- 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 fridge overnight)
- Either grill, BBQ, air-fry or shallow fry on med-high heat the remaining burgers on both sides until crusty on the outside and cooked to your taste inside. (Usually a few minutes.) To check, poke a sharp knife into the centre to view the centre.
- Split 2 burger buns (freeze the rest); toast the inside
- Spread a bit of mayo on the bottom bun; cover with lettuce then cucumber
- Add burger then tomato and if using, avocado, dill pickle, cheese
- 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
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