Look at that bad boy!
Burgers are definitely in fashion right now, aren't they? Between Patty & Bun, Meat Liquor, Burger & Lobster, Byron Burger, Handmade Burger Co. you are spoilt for choice in the hipster burger market. I'm actually not a massive burger fan - whilst I would happily trot along to any of the aforementioned restaurants with friends, they wouldn't be my first choice on a trip out. I almost never order them in a restaurant at all, in fact, but after being turned away at the Sunshine Bakery x Further North burger club just a couple of weeks ago, I've got a bit of a hunger for them. So after a long weekend dissertation-ing whilst everyone else played in the sunshine, we whipped up a batch of these homemade burgers to enjoy in front of the telly with a glass of wine. Taking inspiration from a Lorraine Pascale recipe, these are super-flavoursome, with a hint of warm chilli that doesn't overpower the meat. We've actually got a few left over, and I'm already looking forward to defrosting them and having them again next weekend. I'm nothing if not easily pleased.
- 500g of steak mince (the best you can afford!)
- 6 x spring onions
- 1-2 garlic cloves (I like it garlicky so I put in two big ones)
- 50g breadcrumbs (for the best breadcrumbs, leave a few slices of bread out overnight and then blend into a fine crumb the next day)
- 1 tablespoon of mustard (we used English, but American is good too!)
- 1 chilli (or more if you like it spicy!)
- 1 egg
- 2 sprigs of thyme
- Olive oil
And anything you want to serve it with! We made homemade chips, and then served with a floury bap, a slice of cheddar, a little dollop of mayo and a heap of rocket but it's really up to you! Mozzerella and tomato on top would be nice, or some coleslaw if you're that way inclined. Or keep it simple with a big splodge of tomato ketchup - it's not my way, but I won't judge you!
This recipe really couldn't be simpler. Just chop up all the ingredients as finely as possible, pop into a bowl with the mince, egg, breadcrumbs and seasoning, and then smush together with your hands (sorry, it's a bit messy!) until it's all mixed through.
When you're ready to cook, use a drizzle of olive oil in a frying pan over a low-to-medium heat and fry for 4-5 minutes each side until cooked. Keep an eye on them, you should be able to see them cooking through, and you can obviously adjust the timing for how well done you like your burgers. At home, I prefer them cooked through, but I like them a little bit pink in the middle. Just go with your instincts!
Serve with all the accompaniments you desire, open a beer and get your burger on!