Ingredients
750 g beef mince
(like topside)
1 large brown
onion, grated
2 garlic cloves,
crushed
1 tbs
Worcestershire sauce
2 tsp Tabasco
sauce (optional), or to taste
1/4 cup chopped
fresh continental parsley
70 g (1 cup)
breadcrumbs, made from day-old bread
1 egg, lightly
whisked
Salt & ground
black pepper, to taste
2 tbs olive oil
6 hamburger buns,
halved
150 g cheddar
cheese, thinly sliced, to serve
3 medium (about
450 g) ripe tomatoes, sliced, to serve, homemade (see related recipe) or
purchased tomato sauce, to serve
6 Iceberg lettuce
leaves, shredded, to serve
Step 1
Prepare all your
ingredients before you begin. It is important to use mince from a cut of meat
that has a little fat. This will not only add flavor, it also ensures a tender
burger by preventing the patties from drying out during cooking. However, mince
that is too fatty will expel the excess fat during cooking, causing the patties
to shrink and toughen considerably. Topside is the recommended mince for making
beef burgers as it contains the right amount of fat. Breadcrumbs are not
usually included in the traditional burger patty mixture, but their addition to
this recipe helps to give the cooked patties a lighter, more tender texture. The
egg acts as a binding ingredient so that the patties can be easily shaped. It
also helps them hold together when cooked.
Step 2
Place the beef
mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs
and egg in large bowl. Season with salt and pepper. Mix with your hands until
evenly combined.
Step 3
Divide the
mixture into 6 equal portions (you can use a 125 ml / 1/2 cup measuring cup if
you like). Shape each portion with your hands into a patty about: 10 cm in
diameter and 1.5 cm thick.
Step 4
Place the patties
onto a tray lined with- grease-proof paper. Cover with plastic wrap and place in
the fridge for at least 30 minutes to rest. Chilling the patties will help them
hold together when cooked. This also allows the flavors in the patties to blend
and develop. If you chill the patties for any longer, increase the cooking time
slightly.
Step 5
Heat half the
olive oil in a large, non-stick frying pan over medium-low heat and cook half
the patties for about 4 minutes on each side or until browned and cooked
through. It is important to cook mince right through because it has a larger
ratio of surface area to volume than whole pieces of meat, and is therefore at
greater risk of contamination by bacteria in the air. Transfer the patties to a
plate, set aside and keep warm. Repeat with the remaining oil and patties.
Step 6
Meanwhile, preheat grill on high. Place the
hamburger buns, cut-side up, under the preheated grill and toast for 1 minute
or until golden. Leave the grill on.
Step 7
To serve, top the bottom halves of the
toasted hamburger buns with the patties and then the cheese slices. Return the
bottom bun halves under the grill for 1 minute or until the cheese is just
melted. Top each with the sliced tomato, tomato sauce and shredded lettuce,
sprinkle with salt and pepper and then cover with the hamburger bun tops.
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