I am a huge fan of burgers in all their glorious forms. From gourmet to fast food, and everything in between I love these hearty and occasionally questionable lumps of meat. I have noted (from the outrageous number of food programmes I watch), that the makings of a great burger is a hot topic amongst chefs at the moment. Do you keep them simple, or add a load of flavours, do you go for beef or venture out into other meats or even vegetables and beans. These partcular burgers are simple and delicious, and I feel that once you have mastered a really good burger base you can move on to brighter and more adventurous ingredients.
The fat content of burgers is important, fat gives flavour and juiciness. If you have space for a little extra beef fat in your life you go for it, and use regular mince (fat content around 20%), I however am on a diet, and use mince that is either lean (less than 12% fat) or extra lean (less than 5%). My personal preference is usually towards lean, but as I am stuffing these little lovelies with a load of cheese I have chosen extra lean today as the cheese will give extra flavour and amazingness!
Molten Cheddar Burgers
500g beef mince (your choice of fat content)
1 egg
1 tbsp worcestershire sauce
salt
pepper
1 onion
60g (ish) extra mature cheddar cut into small cubes
Put mince into a large bowl, add the egg, worcester sauce and seasoning
Peel an onion and grate on a coarsely
Add the onion to your bowl and roll up your sleeves, with clean hands squish the mixture until totally combined
This amount makes 4 huge or 6 more modest burgers....the choice is yours!
Divide mixture into 4 or 6 balls and split the balls in half
Flatten one half out, put some cheese cubes in the middle and top with the other half (see photo)
Squeeze the patties tight, (especially with extra lean meat) to prevent crumbly burgers
Refrigerate for as long as you have 1 hour+ is best
To cook, heat your pan to a high heat, spray with cooking spray or olive oil and hear the burgers sizzle, turn heat down after 5 minutes
Be extremely careful as you flip the burgers
Cooking time depends on size around 15 - 20 minutes
Serve with bread and toppings of your choice, enjoy!
500g beef mince (your choice of fat content)
1 egg
1 tbsp worcestershire sauce
salt
pepper
1 onion
60g (ish) extra mature cheddar cut into small cubes
Put mince into a large bowl, add the egg, worcester sauce and seasoning
Peel an onion and grate on a coarsely
Add the onion to your bowl and roll up your sleeves, with clean hands squish the mixture until totally combined
This amount makes 4 huge or 6 more modest burgers....the choice is yours!
Divide mixture into 4 or 6 balls and split the balls in half
Squeeze the patties tight, (especially with extra lean meat) to prevent crumbly burgers
Refrigerate for as long as you have 1 hour+ is best
To cook, heat your pan to a high heat, spray with cooking spray or olive oil and hear the burgers sizzle, turn heat down after 5 minutes
Be extremely careful as you flip the burgers
Cooking time depends on size around 15 - 20 minutes
Serve with bread and toppings of your choice, enjoy!
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