Beef Burger Recipe
This beef burger is part of my ‘Saturday Night Fakeaway’ collection. Traditional takeaway meals that are easy (and cheaper) to knock up at home. Ideal for a Saturday night in. The beef burger is an indulgent treat but if you are going to have a burger, this delicious recipe really hits the spot and is super-easy to make.
1 tsp of mustard
1 tsp Worcester sauce
1 tsp lazy garlic
1 tsp curry powder
½ tsp salt
½ tsp pepper
500g medium fat beef (this will produce better burgers than lower fat content meat)
Finely grate the onion.
In a bowl, whisk an egg and add the onion, mustard, Worcester sauce, garlic, curry powder, salt and pepper.
Using your hands, add the meat to the mixture. Be gentle, if you over-handle the meat it will produce tough burgers.
Gently shape your burgers into 4 patties, or 6 if you are making sliders.
With the back of a teaspoon, make a small dent in the centre of the burger. This will help the burgers rising in the middle whilst cooking.
Grill, BBQ or pan fry your burgers until they are no longer pink in the middle. It should take approximately 5 – 8 minutes each side, but may take more or less time depending on how thick you have made your patties.
If you are serving with cheese on the top, add this a couple of minutes before they are ready so it’s melts to the burger. Hallelujah to this beef burger recipe!
Serve up and enjoy these succulent, delicious beefy beauties.
Here’s some of my serving suggestions –
Classic - in sesame buns, topped with cheese and salsa, sitting on a bed of lettuce.
Spicy – topped with Mexican or scotch bonnet cheese, if you like your burger to really zing, add some jalapenos between the burger and cheese.
With a twist – add a splash of curry ketchup.
Skinny – serve without a bun, but add a side salad and a couple of pickled gherkins.
Americano – add fried onions and mustard.
Posh – top with pesto and serve in a brioche.
Alternatively, you could divide the mixture into 6 patties and make slides. Add homemade wedges and a salad and this recipe will serve 3.
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