Home Burger
by Karen Clark
A restaurant quality burger, made in your own home.
Recipe by Karen Clark, Milk And Honey Food Photography. Why not look at her other recipes, a flavoursome butter chicken and a warming chunky chilli?
For high-quality images that bring the sweet taste of success, here are her details… hello@5littleboys.co.uk, hello@milkandhoneyphotography.co.uk
Ingredients
- 1 small onion, diced
- 500g beef mince preferably 15% fat ( fat adds to the flavour and helps bind)
- 1 egg
- salt & pepper to taste
- 1 tbsp vegetable oil
- burger buns
- tomato/ ketchup/ bacon / dill pickles (gherkins) / onion/ lettuce or any topping you like
Method
- Put 500g beef mince into a bowl with 1 small diced onion and 1 egg, seasoning, and mix together. Divide the mixture into four. Wet your hands.
- Carefully roll the mixture into balls, each about the size of a tennis ball. With the palm of your hand, gently squeeze down to flatten into patties about 3cm thick.
- Make sure all the burgers are the same thickness so that they will cook evenly.
- Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.
- To cook either BBQ, grill or shallow fry.
- Leave to rest on a plate so that all the juices can settle inside.
- Slice four burger buns in half.
- Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred.
- Place a burger inside each bun, then top with your choice of accompaniment.
NorthernLife Jan/Feb 24
