Beefburger recipe – the best of junk

12Jun07

OK, here’s a quick one to make a burger better than ANY burger joint.

You’ll need some minced beef – it’s up to you wether you want the 20% fat, 12% fat or 5% variety.

Personally I go for the 5% fat for health reasons.

Break off a piece of mince, salt it considerably, and roll into a ball, then flatten with your hands into a disc.

Viola!  A burger.  Yes, it’s that simple.  Don’t use egg or breadcrumbs, that just makes things problematic.  The burger needs no more moisture, there is enough moisture in the meat.

Get your burger as thin as you can, so it will cook quicker and have less chance of burning on the outside.

Variations

- onion….put some onion in a blender and make sure it’s all in fine pieces or chop super-super fine.  Then add a little when making your burger.  Be careful because the wet onion can compromise the solidity of the burger.

- chillis & garlic.  Mince some garlic with a garlic crusher, add when make your burger by hand.  Then insert chopped chilli into the finished burger in random places.

- coriander.  Yes, it works if finely chopped, just add when making the burger by hand.

OK, now to the bun bit.  Really simple rules for success.

- toaste the bun both sides lightly.  Untoasted buns suck because they are processed bread which never tastes great.

- mayonaise on the BOTTOM bun.  Then lettuce.  That will help the burger stick.

- cheese on the burger adds flavour and taste, you can just grill it nicely at the end.  Add tomatos and tomato ketchup to finish.

Voila, super burger!

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