Less is More…
I actually feel quite embarrassed posting this as it really is so easy to make the perfect hamburger in my opinion.
Everytime I make hamburgers at a BBQ, people always ask me what my recipe is and what is the secret how they stay together on the grill and taste to meaty and moist. I usually just smile and say that I will show them next time they are round as I have learnt through experience that people don’t believe things can be this easy. In fact, most prefer to think of the chef working some magic in kitchen adding eggs, breadcrumbs, herbs, snake oil, flour, burger binding agents to the meat.
Nothing could be further from the truth…
Serves: 6 decent sized burgers
1 kilo (preferably organic but any sort is fine) 20% fat minced beef (note: the non organic is normally the cheaper of supermarkets own brands – avoid the lower fat alternative minced beefs, they do not keep moist on the high heat of a BBQ).
Dash Worcester sauce
Squirt of ketchup
To serve: good quality toasted bread rolls (gluten free great ones are available too), sliced swiss or chedder cheese, sliced pickled gherkins, cooked crispy bacon strips, avocado, ketchup, mustard, mayonnaise,lettuce, big tomato slices and even onion if you must.
1. Place minced beef in a large bowl with good grinds of salt and pepper – don’t skimp here!, Worcester sauce and ketchup squirt.
2. Get your hands in the bowl and squidge and squeeze the whole lot together for around 2-3 minutes – great stress relief.
3. Divide the mixture into 6 portions and shape each into a flattish burger patty (tip – go flatter and larger than you think you need to as they tend to want to shrink up when they meet the grill)
4. As a true Australian, I do insist that you must use a BBQ grill to cook a good burger, anything else just does not seem right.
5. Have your BBQ pre warmed on a medium low setting – DO NOT GO TOO HOT!!!!
6. Place the patties on the grill and only turn once during cooking, normally after 3 minutes, but keep your bloody eye on the things as all grills are different!
7. Grill for a further 2-3 minutes and serve on the bread rolls (I lightly toast the them first) and let your guests build their burgers.
8. Accept praise and never give the secret of how simple a good burger is to make.
Thanks to Robert Murphy for supplying the photo – love it!