Recipe: The Greatest Burgers Evah!

The Greatest Burger
The Greatest Burger

Ingredients;

500g lean ground beef
1 large red onion, finely diced
2 slices of bread, made into breadcrumbs
Large handful of fresh rosemary, finely chopped
Large handful of fresh basil, finely chopped
1 tablespoon of coriander seeds
1 pinch of cumin seeds
2 tablespoons dried oregano
Salt
Pepper
1 egg
1 teaspoon of smooth French mustard
2 handfuls of grated mozzarella cheese
1 chili, finely diced

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Burgers in general are just ground beef reformed into a convenient shape to place in a burger bun, right? Even at it’s simplest a burger is so much more than that, every burger maker has their own preference for the cut of beef to be ground for their burgers or the blend of cuts and the percentage of each. Some add nothing more than seasoning and others bulk out their burgers with all sorts of synthetic “fillers” and “flavour enhancers”.

I like the idea of a pure beef burger but in truth I find all but the most exceptional to be a little bland and lacking in flavour, which is why I go down the route of using a blend of herbs and other flavours to make every bite an event.

Once you have the onion and fresh herbs chopped, place the coriander seeds, cumin seeds, a large pinch of salt and pepper and the oregano in your mortar and pestle and grind them up as finely as possible. Then add this to the blender along with the fresh herbs and the bread and blend until you have nice fine herby breadcrumbs.

In a large bowl, add all the ingredients and mix them together well – get your hands in and mix everything together really well, yes even the cheese.

Next place a large sheet of clingfilm onto a clean surface and arrange the mixture on top so that you can roll it into a six to eight centimetre thick sausage and seal it in the clingfilm, making sure to have this sausage compacted into this size as much as possible. Now place this in the fridge and allow it to cool for at least an hour.

Now remove the burger-sausage from the fridge and (without removing the clingfilm) slice it into burgers about one and a half centimetres thick using a very sharp knife. Once all have been sliced it should be easy enough to remove the pieces of clingfilm.

These can then be cooked on a grill, in the frying pan, or my personal favourite, grilled over a charcoal burning barbecue for approximately 2 minutes each side. I like them served in a toasted bun on a bed of lettuce and sliced cornichon with a generous helping of grated cheddar melted over the burger, topped with some hot fresh caramelised onion chutney and a blob of ketchup.