Sunday, 26 March 2017

Juicy Lucy burger

I've made quite a few homemade burgers in the past,  but these I made last night were by far the best. I bought mince with a higher fat content and I think that's the trick to keeping them moist and juicy, not to mention tastier. There is no skill required to making them, so given the choice between some pretty anemic looking ready made ones and making my own, it was definitely the latter. The recipe is from this months Olive magazine,  topped with whatever I had in the fridge. 

Serves 4
500g beef mince
Worcestershire sauce 
1 tsp Dijon mustard
Half tsp Garlic salt
4 cheese slices
Oil for frying
1 shredded little gem lettuce
1 large tomato sliced to serve
4 burger buns
1 small red onion sliced
Sliced gherkin to serve


Put the mince in a bowl and add a splash of Worcestershire sauce, the mustard, garlic salt and a good grind of pepper. Mix well with clean hands and then divide into four balls. Take each ball, divide into two, then shape into thin patties.  The easiest way to do this is to put the balls between clingfilm and use a pan to press into a flat patty. Make them bigger than your bun as they will shrink when you cook them.

Cut a cheese slice into four, then stack them in the middle of a patty. Put the other patty on top then pat down and pinch the edges so that the cheese  is completely enclosed. Repeat with the other burgers.

Heat a large nonstick frying pan. Oil and season the burgers then add to the pan and fry for four minutes each side. Put some lettuce and tomato on the base of each fun. Sit the burgers on top then add onion and gherkins to finish. 

Mix some English mustard with mayonnaise for a great accompaniment.