Beef Burger
Instructions
Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat.Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture.The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden. Leave the grill on.
To serve, top the bottom halves of the toasted hamburger buns with the patties and then the cheese slices. Return the bottom bun halves under the grill for 1 minute or until the cheese is just melted. Top each with the sliced tomato, tomato sauce and shredded lettuce, sprinkle with salt and pepper and then cover with the hamburger bun tops.
Notes
Prep: 20-25 mins ( 30 mins chilling time).
Tip: To freeze, separate the patties with non-stick baking paper or freezer wrap, pack flat into freezer bags and seal. Freeze for up to 1 month and transfer to the fridge to defrost 12 hours before cooking.
Variations
Thai chicken burgers: replace the beef with chicken mince (preferably thigh fillet mince); replace the brown onion with 1/2 bunch of green shallots, thinly sliced; replace the Worcestershire sauce and Tabasco sauce with 2 tbs fresh lemon juice, 1 lemon grass stem (pale section only), finely chopped and 1 fresh birdseye chilli finely chopped; and replace the parsley with fresh coriander. Increase the breadcrumb to 105g (1 1/2 cups). Halve and serve wrapped in pitta bread with sweet chilli sauce, cucumber slices and snow peas sprouts
Lamb burgers with Mediterranean spices: replace the beef mince with lamb mince (preferably from leg trimmings); replace the Worcestershire sauce with 2 tsp ground cumin and replace the parsley with fresh mint. Serve on toasted Turkish bread spread with baba ganoush and topped with rocket leaves and roasted red capsicum.
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