Ultimate Beef Burgers
Course Main
Time 40 minutes
Servings 2
2x Brioche Bun (Ideally Seeded)
500g of lean beef mince
1 Tablespoon of smoked paprika
2 Tablespoons of tomato ketchup
1 Tablespoon of honey
2 Tablespoons of Cajun spice
1 large free-range egg
Salt & Pepper
2 slices of smoked streaky bacon
2 handfuls of mild cheddar
Good quality BBQ sauce
Quarter bunch of coriander

This one is a winner every time. The secret ingredient believe it or not is ketchup! It adds a sweetness and some acidity the counter balances the other flavours leaving it untraceable as an ingredient.

So, in a large mixing bowl add you beef mince break it up slightly. Tablespoon if salt and pepper mixed, Paprika, Cajun spice, honey, ketchup, and very finely sliced coriander mix together thoroughly.

Wisk one egg and them re mix this in with the burger mix.

Pull off a small bit of the mix enough for a small meat ball flatten and cook on a griddle pan. Depending on the size cook for 3-4 minutes. Once fully cooked give it the taste test. Alter the salt quantities accordingly if you find it has broken up a bit or hasn’t held enough add another whisked egg.

Using scales weigh the mix into 9oz meatballs once fully round push them gently flat until the you are happy with the desired thickness then wrap in cling film (making sure you don’t misshape them) and place in the fridge for 4 hours.

Preheat your oven to 180 degrees. Then Heat a lined griddle pan until smoking hot and place your burger on there for 2 minutes on each side. Once browned on all sides place a the butter on top and put in the pre heated oven for 15 minutes.

Depending on the quality of the meat you can serve you burger rare in the middle. For me personally burger mince should be cooked through. The seasonings used should give it a red look inside, but this method should not leave any part of the burger pink.

Whilst in the oven clean and reheat your griddle pan and lightly toast the inside of the brioche bun. Only the inside. Aim to leave the outside soft. Mix together 2 tablespoons of good quality bbq sauce and 1 tablespoon of mayonnaise and rub on the top of the bun. On the bottom place your lettuce or rocket.

Quickly fry very finely sliced onion until soft. And remove from the heat.

Just before your burger is finished cooking place your pre-cooked streaky bacon on top of the burger (2 slices per burger) mix a hand full of mild cheddar with the fried onions and place on top of each burger and place back in the oven until the cheese has fully melted then remove from the oven. place between the brioche bun. The best tasting burger is now ready. If your not feeling brave I would eat with a knife a fork and have a napkin handy!