Juicy Beef Burger

Life is too short to be wasted on shitty burgers.

I have too often found myself in the inconvenient situation of having to grudgingly finish one so I wouldn’t be guilt-ridden for being wasteful, the whole while thinking I would be better off eating a medical textbook or a cat’s bottom.

You’re probably thinking to yourself, yep, been there done that. Well, welcome to the club – it sucks to be you too.

Fortunately, it’s your lucky day today. Firstly, membership to the club is free. Secondly, I am about to share my amazingly tender and juicy beef burger recipe that will end your misery. It’s ended mine but unfortunately has turned me into an even bigger burger snob.


Juicy Beef Burger
Prep time: 10 minutes
Grilling time: 20 minutes

500g organic grass-fed fatty beef mince, preferably home ground meat
1 piece of stale bread, lightly toasted and crumbed
2 swiss brown mushrooms, finely chopped (optional)
1 small brown onion, finely chopped
1 garlic clove, finely chopped
1 large free-range egg
1/2 tbsp Worcestershire sauce
1/2 tsp soy sauce
1/4 tsp salt
1/8 tsp ground black pepper

TO SERVE
Crusty rolls or Turkish bread
Caramelised onions, tomato relish, mustard or ketchup
Sliced tomatoes
Handful of lettuce or baby spinach leaves

 

1. In a large mixing bowl, combine all the ingredients together. Roll your sleeves up and give the mixture a bit of a massage but only just enough so they will hold together and not fall apart during cooking. Make 4 large or 6 small patties, about the size of your palm. They will shrink during cooking so make them a little larger.

2. With your oven grill on high heat, cook the patties on each side, turning just once, for 10 minutes or so. Do not attempt to press with spatula during cooking however tempting it may be. When they’re about done, you can add a slice of cheddar cheese over the patty. Allow cheese to melt.

3. Assemble your burger and savour the wonderful flavours. Mmmm!

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