These juicy burgers are ten times better than premade ones you find in the local supermarket and simple enough to make.
Ingredients(makes about 4 burgers at 7 ounces each) 30+ minutes
- 650g fresh beef mince, from a butcher or the meat counter in a supermarket is usually best
- 1 medium onion
- 2 cloves of garlic
- 1 beef stock cube or equivalent in bouillon paste
- 2 tbsp tomato ketchup
- 2 tsp Worcestershire sauce
- 2-3 tbsp Cajun spice
- 1 egg
- Peel and roughly chop the onion and garlic, put in a food processor with all the other ingredients apart from the beef mix and blend until mixed well.
- Put the beef mince in a large bowl and add the mixture, mix it all together well with your hands, wear food safe gloves if you prefer.
- Get some scales and put a bowl or small piece of clingfilm/tin foil on top and tare. Then weigh out what you would like each burger to weigh (I find 7 ounces a good weight, holds shape well and doesn’t take too long to cook). Ball up each 7 ounces of meat so it looks like you have 3/4 large meatballs.
- 1 at a time, squash the balls with the palm of your hand and put down into a burger shape.
- Heat some oil in a pan with a metal handle, cook the burger(s) on each side until they are browned then put in a hot oven at 180•c for 10-15 minutes.
These can be individually wrapped in cling film and stored in the fridge for 3-4 days or frozen. Once you make the mixture you can leave it in the fridge for a few hours or overnight, this should make the burgers easier to shape.
Serve on a brioche bun with fresh lettuce, some bacon, cheese and barbecue sauce for a meal fit for a king! (And it’ll probably taste better than Burger King)