Gourmet burgers
500g good quality mince
2 tbsp cream
1 tbsp Worcestershire sauce
1 tbsp ketchup
Salt and pepper
Method
Mix all together in a bowl with your hands - the cream helps
bind the burger as you need 17% fat in a burger to make them moist
and very eatable. The hand action important as it works the protein
in the meat more relaxed and therefore will bind better and hold
its form. Form into patties and place in fridge to rest.
Grill on a BBQ plate (from room temperature) for a few minutes each
side. Rest in warm place and serve with a mayo smeared roll,
lettuce and tomato etc.
Options
Blue cheese melted on top
A piece of grilled bacon
Grilled vegetables on top
A smear of caramelised onion
Fresh parsley, chopped
Grated onion and garlic
Please note: if you enjoy making additions you may need to add an
egg to bind -
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