Homemade meaty burgers
Recipe by Jamienewman
1Kg Lean Beef Mince
1 medium onion, peeled and diced finely
2 fat garlic cloves, peeled and pressed in a garlic presser (or diced finely)
2 heaped tbsp dijon mustard
2 heaped tbsp tomato ketchup
2 slices of stale/slightly toasted white bread, crust removed and crumbled into breadcrumbs
50ml Worcestershire sauce
1 large bunch of parsley, finely chopped
Couple of sprigs of Thyme (leaves only)
2 tsp dried Thyme
Pinch of salt and few twists of black pepper, to season.
(Optional, for a kick) 4 birds eye chillies, chopped (incl. seeds) and/or a generous splashing of Tabasco
Prep. Time → 45 min
Cook Time → 10 min
1. Chop and mix all the ingredients together well.
2. Seperate mixture into 6 (or 8) equal portions and roll each one into a ball, then flatten with the palm of your hand into a burger shape.
3. Put on a lined tray, cover and put in the fridge for at least 30 minutes. You can wrap the burgers individually in cling film and freeze at this point if you wish to eat them on another day.
4. Grill the burgers, turning to make sure each side is sealed initially and make it easier to handle. They may be quite delicate initially, so make sure you treat them with care when handling. Cook to your preference and serve in a fresh crusty roll or ciabatta bun with mayonaisse, mustard, ketchup and fresh salad leaves.
main courses, hamburger, meat, burger, spicy April 10, 2011 08:29
Sounds yum! What does the chilling stage do? I tend to cook my burgers straight away, but have to make them way bigger than the buns because they shrink up...
(p.s. I can highly recommend making lamb mince burgers with a harissa spice rub mixed in... nom!)
The chilling keeps them nicely bound. If they get to warm, they fall apart so it's good to do before grilling.