Burgers, three ways
publication date: Mar 23, 2012
author/source: Linda Williams
Everyone loves burgers (well everyone who loves meat) and homemade ones are brilliant. Once you’ve tried them you’ll never want to buy ready made again, because there is no point. They are really simple to make and they taste so much better.
You should allow between 150g-250g of meat per person depending on whether you like small, medium or really quite large burgers. I find that 3 burgers from 500g is about right if you’ve got toppings and side dishes. Its also important that you go for the 20% fat mince, less fat and your burger just won’t be as juicy and tasty - burgers are not the place to be exercising fat content control. Get the best mince you can find it does make a real difference to the taste.
This is a kind of design your own burger recipe…..
Ingredients (for 3 people):
500g of mince (beef, lamb or pork)
1 tsp to 1 tbsp of herbs or spices to complement your chosen meat (see below for my favourite combinations)
salt and pepper
3 white buns or rolls, again the nicest you can find
sauces and toppings: mayo/ketchup/tomato/mushrooms/sliced cheese/bacon/lettuce/onion as suits you and the burger
sides: chips, coleslaw, salad etc
Break the mince up in a bowl, add salt and pepper and mix in. You can leave your burgers plain but I like to add some spices or herbs (see below) Mix in your seasoning and leave for 30mins to 1 hour for the flavours to mingle and then form the meat into three equal patties with your hands. You just need to squash and shape it and it will hold together fine. Aim for about 2cm thick and don’t worry if its not perfectly flat.
Pour some cooking oil onto a plate and coat each burger with oil by putting it on the plate and moving it about a bit on each side (don’t worry about the edges, just the flat surfaces).
Heat your chosen pan, a griddle plan will give you nice seared lines but a frying pan is fine. You don’t need any oil in the pan as you’ve already oiled the burger. When the pan is nice and hot put the burgers in. Turn the heat down a bit and leave the burgers alone to cook. After about 2-3 minutes they will be ready to flip and they will come away from the pan easily. Turn them over and leave again. This will give you medium-rare/medium burgers; cook for longer if you wish.
Serve on the buns with the sauces and sides of your choice.
Some good spice/herb combinations (picking just one usually works best). Use 1 tsp of spices (ready or freshly ground) or dried herbs and up to 1 tbsp of fresh chopped herbs:
Beef: chilli flakes or fresh chilli, coriander seeds or leaves, English mustard powder
Lamb: cumin seeds, coriander seeds, mint, oregano, rosemary
Pork: sage, smoky paprika
Think about how different cuisines spice their food and you’ll find plenty more options.
You can read more of Linda's recipes on her blog with knife and fork