Our Beef Burger

The proper homemade beef burger — a well-seasoned patty with a good crust and a juicy middle, stacked in a toasted bun with all the trimmings. Get the mince and the sear right and it beats any takeaway.

Why this works

• A coarse mince with decent fat, around 20 percent, is the secret to a juicy, flavourful burger.
• Seasoning just before cooking, not before shaping, keeps the texture loose and tender.
• A hard sear builds the savoury, caramelised crust that makes a burger great.

Ingredient notes and swaps

• Beef mince — chuck, or a blend with around 20 percent fat, for the juiciest result.
• Soft brioche or a good burger bun — toasted, to hold the juices.
• Cheese — a slice melted on at the end; cheddar or American-style.
• Lettuce, tomato, onion and pickle — the classic trimmings.
• Salt and pepper — season generously, right before cooking.

Our Beef Burger

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Burgers are about great meat, seasoning and nothing else. Served in a brioche bun with home-made mayo, this is the business.

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Prep Time 23 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: British

Calories: 530

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 400g Beef Mince
• 1 Tbsp Tomato Ketchup
• 25g Parsley leaves, chopped finely
• 2 Tbsp Parmesan, grated
• 1 Onion, grated
• 2 Tsp freshly ground Black Pepper
• 1 Tsp English Mustard
• 8 leaves from Cos Lettuce, shredded
• 4 Beef Tomatoes, sliced
• 100g Mature Cheddar Cheese, grated
• Red Onion, sliced
• 100g Gherkins
• 2 Tbsp Rapeseed Oil
• 4 Brioche or Wholemeal Rolls
• 2 Tbsp Homemade Mayonnaise

Method

 

1. Mix together the Beef Mince, Ketchup, Parmesan, Parsley, Onion, Pepper and English Mustard in a large bowl by hand.
2. Mix thoroughly
3. Divide into 4 equal portions and roll into balls
4. Place on a baking tray and flatten to chosen thickness
5. Place in the fridge for 2 hours
6. Prior to cooking remove from fridge and bring to room temperature
7. Heat oven to 220 degrees C
8. Place Beef Burgers in the oven
9. After 10 minutes turn the Burgers and cover with the grated Cheese.
10. Cook for 3-4 further minutes
11. Place the lettuce, tomatoes and red onion on one half of each Roll
12. Top with a Burger
13. Finish with the Red Onion and Mayonnaise
14. Serve with the Potato Chips and Gherkins on the side

Nutrition

Calories: 530kcalCarbohydrates: 8gProtein: 37gFat: 39gSaturated Fat: 15gSodium: 400mgFiber: 2gSugar: 5g

Notes

For perfectly juicy burgers, ensure not to overmix the mince. Cook patties until just done to avoid dryness. Serve immediately for best taste.

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Tips for success

• Handle the mince as little as possible; shape loosely for a tender burger.
• Season the outside just before cooking.
• Make a dimple in the centre so the patty cooks flat.
• Get a proper crust on a hot pan or griddle, and rest before serving.

Make ahead, storage and reheating

• Make ahead — shape patties a day ahead, or freeze them raw.
• Storage — cooked patties keep two days.
• Freezing — freeze raw shaped patties, interleaved with paper, for up to three months.

What to serve it with

• With chips or fries and a simple salad or slaw.
• A cold beer or a good milkshake.

FAQ

What mince makes the best burger? Coarsely ground chuck with around 20 percent fat — lean mince makes dry burgers.

How do I stop burgers puffing up? Press a dimple into the centre of each patty before cooking.

How well should I cook them? To your taste, but shop-bought mince is best cooked through; grind your own if you want it pink.

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