The ultimate beef burger

by Fiona Smith | Cuisine issue #157
Serves: 6Expand your burger repertoire with Fiona Smith's suggestions.

Use the same method for both options.

For pure beef patties
500g sirloin steak, ground
500g brisket, ground
1 teaspoon salt

For mince patties
1kg prime mince (not premium as
you need the fat to keep it moist)
100g day-old breadcrumbs
1 onion, grated
1 tablespoon Worcestershire sauce
1 egg, beaten
1 teaspoon salt

To serve
6 burger buns, split, toasted
fillings of your choice (I like lettuce, tomato, cheese, egg, pickles,mayonnaise and tomato sauce)

Put all the ingredients for whichever recipe you are following in a bowl and mix with your hands to combine. Gently form into 6 patties – don’t press the mixture together too much; you want it to be just holding together. Flatten the patties and make a shallow well in the middle of each.

Heat the barbecue or heat a little oil in a frying pan over high heat then add the patties and cook for about 5 minutes (don’t press the patties down as this squeezes out the juices). Turn and cook for a further 3 minutes or until cooked to your liking.

Rest the patties for 5 minutes then serve in buns with fillings – also try adding beetroot pickle, radish remoulade or pineapple pico de gallo (see following recipes)

Beetroot pickle - makes 1 1⁄4 cups
2 tablespoons sugar
4 tablespoons balsamic vinegar
300g beetroot, peeled
1 tablespoon prepared horseradish

Combine the sugar and vinegar in a small saucepan and bring to the boil, stirring. Boil for 1 minute then remove from the heat.

Grate the beetroot into a bowl then stir in the horseradish and the vinegar syrup. Allow to cool then serve or store in the fridge for up to 1 week.

Radish remoulade - Makes 1 1⁄2 cups
250g radishes, cut into thin matchsticks
3 tablespoons good-quality mayonnaise
1 tablespoon Dijon mustard
1 tablespoon creme fraiche
1 tablespoon finely chopped parsley

Combine all the ingredients in a bowl then set aside for 30 minutes to allow the flavours to infuse before serving.

Pineapple pico de gallo - makes 1 1⁄4 cups
1 cup finely chopped fresh pineapple
1⁄2 red onion, finely chopped
2 large mild red chillies, deseeded, finely chopped
3 tablespoons chopped coriander
2 tablespoons lime juice
1⁄4 teaspoon salt
1 tablespoon olive oil

Put the pineapple, onion, chilli, coriander, lime juice and salt in a bowl then stir in the olive oil.

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