Better Beef Burger
A little steak and Worcestershire sauce enhance the taste of my Better Beef Burger.
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(A note on my measuring units)
For The Patties:
1lb/500g ground beef, preferably good quality coarse ground
(how to grind your own meat)
1 half onion finely chopped
1 clove garlic crushed or a pinch of garlic powder
1 dash steak sauce(about 2 tablespoons)
1 small dash Worcestershire sauce(about 1 tablespoon or less)
a little pepper, fresh ground is better
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter beef bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls:
thinly sliced onion
a few slices of gherkin
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer
(how to season meat).
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into
(how to mold patties).
Cook on medium heat under the grill, on the barbecue or in
(how to regulate cooking temperature)
until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C
(when is my patty cooked?).
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread mayonnaise on the bottom half, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with the patty and the other half of the roll.
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