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Now that is a tasty burger!

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Published on Monday, 30 May 2011 08:56
Written by Andy

I'm going to share my burger recipe with you, because if you don't make your own burgers, you're missing a trick.

Now that's a tasty burger!

*DISCLAIMER* These burgers are 100% beef. No breadcrumbs. They are designed for thrill-seekers only and shouldn't be consumed by people who have even a passing interest in their own health.

These burgers ended up being 11.5oz each. I usually split it into 4 which is a bit less of a Man V Food challenge. For scale, the buns in the photo are giant burger buns (12cm diameter).

For the burgers

  • 500g lean beef mince
  • 1 beaten egg (use half)
  • Heinz ketchup
  • Concentrated tomato puree
  • Chipotle Tabasco
  • 6 small green chilis
  • 1 small onion
  • 3 cloves garlic
  • course ground black pepper
  • sea salt
  • Lea & Perrins Worcester Sauce
  • 1 beef oxo cube

 

For the bun dressing

  • 2 gherkins sliced lengthways
  • 2 sliced tomatoes
  • Hellmans mayonnaise
  • more ketchup
  • sliced onions
  • cheddar & danish blue cheese

 

Finely chop your chilis, onion and garlic. Get a big bowl and dump the meat in it. Spread it about a bit to make the other ingredients easier to fold in. Put a good squirt of ketchup in the middle, a small squidge of tomato puree and a generous splash of chipotle tabasco and worcester sauce. Chuck on your chilli, garlic and onion and a big pinch of salt and pepper. Crumble in your oxo cube.

Now get your hands in and mash it all up. When it feels mixed, add about half the egg and mix it in. The mix should be moist but not wet.

Wash and dry your hands. Lay out a sheet of clingfilm on a baking tray. The clingfilm needs to be twice the size of the tray as you'll be folding it over.

For mammoth burgers, make the mix into two round, compressed balls and place on the cling-filmed baking tray (for normal sized burgers, split into 4). Very carefully press the balls into a burger shape. Mammoth burgers need to be about 4cm thick. The mix will crack but use your playdoh skills to compress it all together. Remember you're going to have to flip these badboys on the barbecue.

Now fold the clingfilm over. you can use this to refine the shape of your burger. When you're happy, stick the tray in the fridge for a couple of hours.

I wait until the coals are nearly all white, then gently place the burgers right in the center to char slightly. When the meat is cooked about 1/3 through, I gently flip to do the other side. Then I move the burgers to a cooler part of the rack for a few minutes to slowly cook through. I then melt on some cheese.

May cause drowsiness.