As the barbecue season marches on with great gusto I thought I’d have a go at making my own burgers. Having seen some pretty complex and labour intensive recipes (e.g. Heston Blumenthal) I went for what is probably considered the standard and you can find the original recipe here on the Good Food Channel’s website. I’ve just taken the suggestion that the author made and swapped out the parsley and thyme with chilli and coriander.
Makes 4 burgers.
- 10 g butter
- 75 g onions, finely chopped
- 450 g minced beef, or minced lamb
- 1/2 tsp thyme, chopped
- 1/2 tsp parsley, chopped
- 1 eggs, beaten
- Pinch of fine sea salt and freshly ground black pepper
- 4 tbsp olive oil, for frying
Method of Preparation:
- Melt the butter in a small saucepan, and add the onion. Fry over a gentle heat until the onion is soft and very pale golden. Leave to cool.
- Mix the mince with the herbs and egg, and then season with salt and pepper. Add the onions, and mix.
- Fry a tiny bit of the mixture in the frying pan to check for seasoning, and then shape into hamburgers. Heat the oil in a frying pan and cook the burgers for several minutes on each side.
The original recipe calls for this to be served on ciabatta and garnished with lettuce but that’s a bit too much in the way of carbs for Wife so we had it with some corn on the cob and homemade coleslaw which was great.
When it came to swapping out the ingredients I went for 2 tbsp of finely chopped chilli and about the same of chopped coriander as I really wanted to get the flavours in there. I’ll be honest, there was a little bit of a chilli kick (I used one Tesco medium red chilli and included the seeds) but there was very little in the way of that citrus bite you get from coriander so I would suggest upping it to at least 3 tbsp of chopped coriander.
When the burgers were done, about 6 mins on each side, I put a slice of cheddar on the top of each one and popped the pan under the grill. I like this as the cheese wraps around the burger and makes a kind of cheese jacket. Just put some chopped spring onion on the top for a bit of crunch and that was that.
There’s a million and one ways to make your own burgers but this is simple and pretty fool proof. If you want to substitute the frying pan for a barbecue then you’ll be fine. The mixture holds together really well and you shouldn’t have any trouble on the grill at all.