There is nothing that beats a good home-made burger and these are superb. This is a really simple recipe that guarantees truly scrumptious Burgers! It is very easy to follow and as always, a huge hit with the family!
If you don’t have horseradish, use mustard. If you don’t like mustard, keep it simple and leave it out! Add sundried tomatoes to the meat mix and pickles before you serve. It really doesn’t matter, just enjoy them!
Cooking time 30-40 Minutes
- 750g minced beef
- 1 onion (or shallots) – chopped
- A handful of chopped Parsley
- 2 clove garlic – crushed
- 2 large tsp horseradish sauce (can use mustard instead)
- 1*2 tbsp Worcester sauce
- 1 egg
- Up to 2 tbsp breadcrumbs
- Extra onions to caramelise for the buns
- 6 burger buns
- Filippo Berio Extra Virgin Olive Oil
- Heat Olive Oil in frying pan
- Add Chopped Onions and two cloves of garlic
- Add a pinch of salt and pepper
- Cook until onion is transparent then leave to cool
- Take the minced beef, place in a bowl and add two tablespoons of Worcestershire Sauce, two large teaspoons of horseradish sauce, a pinch of salt & pepper and a dessertspoon of freshly chopped parsley
- Break your egg into the minced beef and mix all ingredients together in the bowl.
- When the cooked onions & garlic have cooled add them to the mince.
- Keep the frying pan to one side as you will use it again to caramelise onions later.
- If your mince looks too wet you can add a tablespoon of breadcrumbs to it at this point and mix well.
- You can use the pan you cooked the onions in to check the consistency of the burger mix if you wish – simply fry off a small amount, like a mini burger in the pan to check it holds together! When you are happy with the mixture place it in the fridge until ready to use.
- Time to caramelise some onions! Add some more olive oil to the frying pan along with 25g of butter and melt together.
- Add one sliced onion to the pan along with two or three pinches of sea salt and about a tablespoon of brown sugar, along with a tablespoon of white wine vinegar.
- Cook down a little, tossing the onions initially, then cover with some silver foil and leave to simmer on a low heat for about 20 minutes to caramelise fully.
- While the onions are caramelising take your burger mix out of the fridge and divide into 8 equal portions.
- Mould each patty into a meatball shape then flatten down into a burger.
- Return to the fridge for about 20 minutes to rest.
- When onions are caramelised, it is time to cook your burgers on the hob or the BBQ. As you have used mince beef be sure to cook them right through, you can pop them in the oven for 5 minutes before serving to be sure of this.
- Serve in a bun to your taste, whether that’s with ketchup, mayonnaise, mustard, lettuce, onions….. the choice is yours!
In Season this month
Fruits & Nuts
Cherries, Elderflowers, Rhubarb
Vegetables & Herbs
Asparagus, Broccoli, Carrots, Lettuce, New Potatoes, Radishes, Rocket, Sorrel, Spinach, Spring Onions, Watercress
Meat & Game
Lamb, Wood Pigeon
Fish & Shellfish
Cod, Crab, Dover Sole, Halibut, John Dory, Lemon Sole, Plaice, Salmon, Sea Bass, Sea Trout
Going out of season
This article first appeared in the May issue of SE22 magazine.