Beef Burgers

Beef Burgers

This is my go-to recipe for a classic burger. Best steak mince is combined with shallot, rosemary, thyme and Dijon to create a rich and satisfying burger which is great cooked on the grill.

Best served with browned onion, lettuce, dill pickles and spiced mayo on a brioche bun.

Beef Burgers
Serves 4

Ingredients:

750g Minced Beef (85% Lean), 2 Banana Shallots (Finely Diced), Small Handful Thyme Leaves, 1 Rosemary Sprig (Leaves Finely Chopped), 2tbsp Breadcrumbs, 1 Egg White, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1tsp Worcestershire Sauce, 1tbsp Dijon Mustard, 1tbsp Tomato Ketchup

Method:

1) Sauté the shallot with the thyme and rosemary in a little oil over a medium heat until soft and lightly coloured – around 8 minutes. Allow to cool.

2) Combine the minced beef with all other ingredients (including the shallot mixture) in a large bowl and mix well until all ingredients are fully incorporated.

3) Shape the mixture into equal burgers and transfer to the fridge to set for at least an hour.

4) Place a large frying pan over a medium-high heat and add a little neutral oil. Fry the burgers for around 4 minutes each side or until cooked to your liking.

5) Serve on a brioche bun with some lettuce, pickles, onion and spiced mayo.

Enjoy!

Rump and Bone Marrow Burger

Rump and Bone Marrow Burger

The ultimate beef burger! Minced rump steak and diced bone marrow strikes the perfect balance of lean to fat and delivers a great smack of rich beef flavour.

Best served with homemade Dijonnaise on a fresh brioche bun.

Rump and Bone Marrow Burger
Serves 4-6

Ingredients: 1kg Minced Beef Rump (Twice Minced), 85g Bone Marrow (Finely Diced), 2 1/2tsp Sea Salt, Cracked Black Pepper

Method:

1) Combine the minced rump with the bone marrow and sea salt. Gently fold the ingredients together with your hands being careful not to overwork.

2) Divide the mixture into 4 large or 6 small portions and gently press into patties.

3) Season each burger with cracked black pepper and grill in a grill pan or frying pan over a high heat for around 4 minutes each side or until cooked to your liking – ensuring a good crust is achieved. Once cooked remove from the pan and set aside to rest for a few minutes. You can then fry your brioche buns in the burger fat for a minute or so.

4) Serve the burgers on brioche buns with lettuce, sliced onion, tomato and homemade Dijonnaise.

Enjoy!