Sunday, 27 February 2011

Steak burger

Sick of burger vans selling you ears, eyes and arseholes and charging you £4 for the (dis)pleasure? Make your own, simple to make, economical and tastier than pre bought!  They go perfectly on the BBQ or in a frying pan for a mid week quick tea!

Ridiculously simple to make, the only skill you have to posess is good wrist action!  Change the ingredients to suit your taste buds, some people prefer English mustard, white onions, no chilli - you get the picture!


Serves 1 burger, double for more etc
150g minced steak (chuck steak is cheap and fantastic for burgers, get your butcher to mince you some, if they wont, mince it yourself at home in a food processor and get a new butcher)
¼ red onion, chopped finely
½ garlic clove, crushed
½ a chilli
1 tsp each of cumin and coriander seeds, lightly toasted and crushed (optional)

1tsp mustard of your choice
salt and freshly ground black pepper
olive oil to fry
Burger bun
30g cheese of your choice, grated, plus beef tomatoes and salad leaves, to serve

Place all the ingredients in a food processor and pulse until minced.  If you don’t have a food processor scrunch everything up in a large bowl with your hands until well combined.
(make sure you blitz the onion garlic and chilli before you add the rest of the ingredients to break them down a little bit as they are quite chunky)Shape into a patty/burger about ¾ inch thick
Leave the burgers to rest for 30 minutes in the fridge to firm up the shape and to relax and set the meat.  If you don’t do this the burgers will break up when you fry them.You can leave the burgers anything upto 48 hours in the fridge, loosely covered with cling film.
When your ready to cook the burgers get them out of the fridge 20 minutes before to bring the meat back to room temperature.
If cooking on the BBQ drizzle the burgers with oil.
If cooking in a frying pan drizzle the pan with oil.
Fry the burgers for 3 minute a side on a medium high heat for medium meat.  If you like your burgers well done fry for 4 minutes a side.
Don’t touch the burgers when they are cooking or this will break the meat up.  Simply put them in the pan or on the BBQ and leave them.
Serve in the bread roll topped with cheese, tomatoes and crisp salad leaves! My preference is to add gherkins, French mustard and red sauce! But its your burger have it your way

Serve these with my ultimate chips or my traditional coleslaw recipe, both found under accompaniments and rest assured what you’re eating is quality!

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