May 17, 2021
I love a homemade burger, they are so much better than anything you can buy in the shops, and you have complete control over what goes in them. As we approach summer and hopefully BBQ season I thought I'd share this little beauty with you. It does rely on our Piri Piri seasoning I'm afraid but hey, that's show business folks! This special spice blends is chock full of flavour - chilli, garlic, onion, black pepper, salt, basil, oregano, coriander and bay leaves.
The key to a really good homemade burger lies in not using lean mince. You want something with more than 10% fat content as this not only keeps the burger nice and juicy (especially on the BBQ) but that extra bit of fat really helps carry the flavour.
Ingredients - makes 2 very good size burgers (or 4 very stingy burgers)
1 large echalion or (1/2 an onion), finely chopped
200g beef mince (I use 20% fat)
1 egg, beaten
30g parmesan, finely grated
2 tablespoons Piri Piri seasoning
50-70g of breadcrumbs - panko are great
1 tablespoon olive oil
2 large slices of cheddar cheese - to top
gem lettuce and tomato for the bun
2x burger buns
2x streaky bacon slices (optional)
Heat the olive oil in a frying pan over a medium heat. When warm, saute the echalion (or onion if using) for about 5 minutes. It should be completely softened and translucent. Remove from the heat and allow to cool.
Put the beef mince, egg, parmesan, Piri Piri seasoning and half the breadcrumbs into a bowl, when the onion is cool enough to handle add that. Now mix this thoroughly, making sure to combine well. If the mixture is too wet add more breadcrumbs.
Split the mixture into two even sized balls and one at a time shape into patties using your hands. Dust a plate with breadcrumbs and place the burgers onto that. Cover with cling film and pop in the fridge and chill for at least half an hour.
Pan & Grill Cooking Method - because weather....
The burgers will need to come back to room temperature before cooking so take them out of the fridge about 20 minutes before you intend to cook them. In the winter I pan fry these in a little oil over a medium heat for about 12 minutes - 4x 3 minutes on each side then flip, repeat to make sure they cook through evenly.
Whilst the burgers are cooking pre heat your grill. If you ae using the bacon whack this under to cook to your liking (I like mine very kwispy so cooked for about 6 minutes).
For the bun I lather mayo on top and bottom, some iceberg or gem lettuce and a couple of slices of buffalo tomato.
When the burgers are cooked top with the cheddar and place under the grill to melt in the most satisfactory manner. Remove from the grill and pop the burger on the bun, add the bacon and top with the other half of the bun. Voila!
When your charcoal has stopped smoking and cooled a little you are ready to cook your burgers. Put them on the outside of the BBQ so you don't scorch them to death and slow cook for about 12-15minutes. Flip constantly so they do not burn.
If you have a temperature probe check that they have reached 65c at their core. When they have, top with the cheddar and put the lid on the BBQ - this will help melt the cheese (although it will take a little longer than under a grill) whilst the burgers cook to 71c.
Assemble your bun and enjoy!
April 26, 2021
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