It's a very rare occurrence that we buy burgers at Millbrooker Towers. Agreed, budget versions are cheaper even than making your own - but the flavour in this version and the fact that you know exactly what's in them makes it well worthwhile.It's also one of those fun recipes where you get to be really messy with your fingers.
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Ingredients to make 4-6 burgers
400g beef steak mince
1 large onion, finely chopped
2 eggs
100g breadcrumbs
2 teaspoons dried oregano
plenty of freshly ground black pepper
1 beef stock cube
100g grated cheese (Stilton works very well)
What to do:
In a bowl, put a handful of minced beef and then add a sprinkling of finely chopped onion and a sprinkling of breadcrumbs.
Repeat until all of the meat, all of the onion and all the breadcrumbs are in the bowl, as evenly distributed as you can get.
Crack the eggs on top of the mixture and add the oregano and crumble the beef stock cube on top as well.
Mix everything together, it's best to just get your hands into the mixture and mush everything up; let it squeeze out between your fingers and make sure it's well mixed and quite squishy.
If it's too liquidy to mould easily add some more breadcrumbs and mix again.
Tip the mixture from the bowl onto a chopping board and divide equally into however many portions you're making (one portion = one burger).
Take each portion and divide in two. Flatten out and shape each part into a round patty (burger), make a small indentation in one of the patties and put some grated cheese into the indentation.
Put the second patty on top and mould in your hands into one larger patty, keeping the cheese inside the newly formed patty. Make sure to seal around the edges of the burger/patty, so the cheese can't escape during cooking.
Either grill, griddle or barbecue as you would a normal burger but because these are made with good fresh ingredients they can be safely served a bit rarer than the shop bought stuff.
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To drink? Oh come on, it's a burger - surely you fancy a beer?
You're right, there's nothing like a homemade burger. Simple quick and delicious. You don't know what rubbish those supermarket burgers have got in them. My recipe is somewhat similar but as I don't eat wheat I use half a cup of almond meal and only one egg. Sometimes it's a little bantam egg but it still seems to hold the burgers together. It's the cheese in the mix that gives the great taste and texture, I reckon.
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