Better Beef Burger
Better Beef Burger
A little steak and Worcestershire sauce enhance the taste of my Better Beef Burger. If you have already visited my Burger Making Tips page, are experienced in burger making or are a regular visitor to Hamburger Recipes.com please ignore the tips links within this page.
Serves 4
For The Patties
- 1 lb / 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 handful fresh bread crumbs
- 1 egg, lightly beaten
- 1 quarter beef bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls
- 4 rolls
- Sliced tomato
- Thinly sliced onion
- Lettuce
- A few slices of gherkin
- Mayonnaise
Method
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 mould into patties (how to mold patties) .
Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) until the patty is cooked to your preferred degree of doneness, or until the internal temperature reaches 160°F / 70°C (when is my patty cooked?) .
Split the rolls and toast the cut surfaces lightly (under the grill, on the barbecue or in a 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 with the patty and the other half of the roll.
Bon Appétit!