Fortnightly Note


Simple Beef Burger Recipe

My simple beef burger recipe avoids the unwanted ingredients found in supermarket burgers and even those from my local butcher.

Introduction

Much like my beef and eggs recipe, calling this a recipe feels like a stretch, but it's that simplicity that makes it worth publishing.

Most recipes call for a raft of ingredients that you may not have handy or give the impression that without them, a beef burger is going to be all but tasteless. Even better, there is no reason why you can't add your own blend of herbs and spices to make them suit your taste.

The main thing I want to communicate with this simple beef burger recipe is that the fillers you find in most burgers might be necessary to make the product look good in supermarket packaging or to enhance their shelf-life, but they do little to nothing for taste. My kids won't eat any other burgers now; woe betide they're presented with the supermarket version.

A very cheap purchase that makes this possible is a burger press. Mine was very much the budget version and I can't see much reason to buy a more expensive one. The reason a burger press helps is that pressing the burger removes the need to add anything to bind the meat together (if you do want to add something, egg is a good binder).

Ingredients

To make three burgers, these couldn't be simpler...

  • 500g Beef mince (ground beef) - I use 20% fat mince but I'm sure others will work too.
  • Salt to taste
  • Pepper to taste
  • Your choice of herbs and spices (optional)

Method

Mix all the ingredients together in a mixing bowl, using a fork to get the salt, pepper and spices thoroughly combined into the meat.

Divide into 3 portions of about 170g each (you can make smaller versions if you prefer or your burger press is smaller).

Place the mixture in the burger press and press together well.

Empty the burger press directly onto the grill if cooking immediately or onto a plate, separating individual patties with greaseproof paper. For cooking later, pop them in the fridge (this will help them keep their shape).

Cook under a medium grill until they're cooked through.

Serve with your choice of condiments.

I don't eat mine with bread rolls, but my kids do. I bake the rolls using a very simple recipe.

Will Newton


In over twenty years of coaching, Will has coached everyone from absolute beginners to world champions. His interest in getting the best results for athletes who compete for the love of the sport, rather than as professionals, drives him to find the most effective ways to get results.

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