429284-1-eng-GB_june-deli-010854-2

The ultimate beef burgers

  • for 8 people
  • Takes 20 minutes to make and 20 minutes to cook, plus chilling and defrosting
  • Easy
Make and freeze these tasty burgers for those sunny days when you want to fire up the barbecue.

Nutritional info per serving

Per burger: 709kcals, 40g fat (14.4g saturated), 43.5g protein, 45.8g carbs, 4.7g sugar, 2.4g salt

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INGREDIENTS

1kg good-quality beef mince
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
Small handful chopped fresh flatleaf parsley
1 large dill pickle gherkin, finely chopped
1 large free-range egg yolk

(sh) To serve
1 tbsp sunflower oil
200g good melting cheese, such as Cheddar, Gruyère or Taleggio, sliced
8 burger buns
4 tbsp mayonnaise
2 tsp Dijon mustard
Avocado, tomato and red onion, sliced
Lettuce leaves

METHOD

1. Place all the ingredients for the burgers in a large bowl. Season and mix well. Cover and chill in the fridge for 1 hour.
2. Using wet hands, shape the mixture into 8 burgers. Place them flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.
3. Defrost the burgers completely in the fridge; this will take 3-4 hours. Heat a griddle pan or barbecue to hot. Brush both sides of the burgers with oil and cook for 3-4 minutes each side or until well browned and cooked.
4. Meanwhile, preheat the grill to medium hot. Top each burger with a slice of cheese and grill for 2 minutes until bubbling. Toast the burger buns until lightly golden.
5. Mix the mayonnaise with the mustard and spread over the base of each bun. Add some tomato, lettuce and avocado slices, then the burger, red onion slices and the other half of the bun. Serve with a small bowl of ketchup and fries, if you like.

  • Freeze burger buns in sealed freezerproof bags, and defrost an hour before you need them.
  • Wash these down with a peppery, smooth Côtes du Rhône red.

From June 2009

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