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Home Made Burgers
Let’s cut the bullshit.
The best beefburgers are made from MEAT without eggs as a binder and onions to add flavour – They do not break up while frying and they certainly don’t become a horrific frying pan full of mince and egg.
I am taking Heston’s advice and using some high quality mince, combined with some cheaper mince
Meat plus salt plus Cling Film - a class act
To be honest, all mince is available in “lines”(That sounds totally weird). Heston is big on the “lines” of mince retaining their integrity – I can get on board with that. So I took the premium mince and the less premium mince and placed them onto some cling film before salting both and squishing them together. *Technical*
Twice salted mince - keep all "lines" of mince in same direction
I then rolled up the meat in the cling film to make a Tube O’ Meat
Roll it up!
This then went into the fridge for 6 hours.
Cooking Time!
Remove the tube from the fridge and cut through the cling film and meat to make patties of about an inch thick each.
Cut into the tube o meat
The burgers keep their shape beautifully so you can add them to a pan without fear of the dreaded burger breakup. I brushed the burgers with some oil before adding to a hot dry griddle.
Sizzle those babies
I added some bacon to the griddle and brushed the other side of the burgers with a little oil before flipping.
Yeah baby - it's all beefy/porky
Oh yeah – now for some cheese:
Emmental (holey cheese) plus Kraft (plastic cheese)
Finally added to a toasted bun.
This is my screensaver. I'm not joking.
Boys = amazed.
Provide some garnish – tomato, onion, lettuce – sauces.
BURGERS!
Me = best mum in universe (as far as the boys are concerned)
This is a non-recipe that is surely worth a try? Some mince plus a sprinkle of salt plus rolling up in cling film for a few hours will get you a mega burger and applause from your family.
Have a go!
