Okay, so they’re not really trademarked. But they’re really good. If you like them too, please leave a comment!
As with all of my recipes, these quantities are rough, and feel free to add or remove ingredients – this isn’t rocket science!
Makes four large burgers
- 500g standard beef mince. Don’t get value beef, but I’d argue you don’t need expensive lean mince either. The cheaper stuff (this costs about £2) has a higher fat content, which makes the burger juicier.
- Half a red onion, finely chopped. A white onion would be fine; it’s just an aesthetics thing.
- 1/2tsp garlic, crushed
- 1tsp salt, preferably rock salt
- 1/2tsp black pepper, freshly ground
- 1/2tsp cumin. I like cumin, but it is quite strong. Use less, or none, if you prefer.
- A few pinches of herbs. Oregano and thyme (preferably fresh) go really well. Rosemary works too, especially with lamb.
Combine all of the ingredients, using a food processor or a knife to chop the onion. My good friend Mark likes to grate the onion instead. This provides more moisture, which means you don’t need other binders in the mix.
With many burger recipes, it’s recommended that you add an egg to bind the mixture together (and some breadcrumbs, to counter the moisture induced by the egg). In this case, I found I didn’t need either, because of the fat in the meat. But that may be different for you.
Once everything is combined into a little ball, get your hands dirty! Divide the mixture into four, shape each quarter into a ball, and then compress the ball on top and bottom to get a rough burger shape. If you’re feeling fancy you could use a Burger Press or food cutting-rings, but let’s face it, your mates won’t care.
For well-done burgers, these need about 4-5 minutes per side on the barbecue. 3-4 for medium. They’re also good grilled, should the weather turn on you.
Enjoy this recipe? Let me know in the comments!