From the Butcher's: Ultimate Burgers
It's that time again, folks - time to dip into my magical meat box! As my regular readers will know, I have already used up half the minced beef in a wonderful chilli con carne and when it came to using the rest I could think of no better way to show off the quality of the meat than in a burger!
Super juicy and with a little hint of spice, these burgers make a glorious mid week dinner or can be served with a few beers in front of the football on a weekend. As for toppings the world is your oyster but for me simplicity is key as the meat from your butcher is totally top notch and deserves to be the star of the show!
What's more by making burgers yourself, you not only avoid horse meat (!) but you can also control the amount of fat that goes into them. Tasty, healthy and fantastically easy to make, you really ought to give these bad boys a go!
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Ultimate Beef Burgers
Makes 2 decent sized burgers
175g minced beef
2 spring onions, finely chopped
pinch of dried chilli flakes, to taste
salt and pepper
two bread rolls, cut open (I used ciabatta)
lettuce, washed and shredded
tomato, sliced
good quality cheddar cheese, sliced
ketchup/condiment of your choice (optional)
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Super juicy and with a little hint of spice, these burgers make a glorious mid week dinner or can be served with a few beers in front of the football on a weekend. As for toppings the world is your oyster but for me simplicity is key as the meat from your butcher is totally top notch and deserves to be the star of the show!
What's more by making burgers yourself, you not only avoid horse meat (!) but you can also control the amount of fat that goes into them. Tasty, healthy and fantastically easy to make, you really ought to give these bad boys a go!
.JPG)
Ultimate Beef Burgers
Makes 2 decent sized burgers
175g minced beef
2 spring onions, finely chopped
pinch of dried chilli flakes, to taste
salt and pepper
two bread rolls, cut open (I used ciabatta)
lettuce, washed and shredded
tomato, sliced
good quality cheddar cheese, sliced
ketchup/condiment of your choice (optional)
In a large bowl mix together the minced beef, spring onions, chilli flakes and a good amount of seasoning. Using your hands is best here to ensure the onions and chilli are well spread throughout.
Split the mixture in half and mould into two burger patties. Wrap individually in cling film and place in the fridge to firm up until you need them.
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When you are ready to serve, heat a small knob of butter in a large frying pan on a medium/hot heat.
Place the burgers in the pan and leave completely alone for the meat to caramelise. Depending on your preference, the burgers will take 2 minutes on each side for medium rare and around 4 minutes on each side for well done.
Remove the burgers from the pan and put to one side to rest. In the remaining butter and juices in the pan, place the bread rolls cut-side down. This allows the bread to soak up the glorious meaty flavour as well as warming them through for a tastier burger.
To assemble the burgers, firstly place one of the burger patties on the bottom half of a roll. Then add a handful of lettuce and two slices of tomato. Top with cheese and add your chosen condiment to the top half of the roll before placing it on top.
Serve with chunky chips.
TIP: These burgers freeze really well so once you've moulded them pop them into sandwich bags or cling film and whack them in the freezer. You will need to take them out the morning of the day you want to use them, or cook them in the oven to ensure the middle is fully defrosted.
TIP: These burgers freeze really well so once you've moulded them pop them into sandwich bags or cling film and whack them in the freezer. You will need to take them out the morning of the day you want to use them, or cook them in the oven to ensure the middle is fully defrosted.
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