This week has been manic – normal work, extra work in the evenings to help a friend for a fortnight, man flu and local flooding have all played their part. So far we are 2 out of 4 on the meal planning front. One quick and easy recipe to fall back on is burgers. We had take away chips from the pub and shop bought buns to keep things simple.
500g minced beef
1 tbsp yogurt or creme fraiche
1 tbsp caramelised red onions
1 tsp Worcestershire Sauce
1 tsp Soy Sauce
1 tsp cracked black pepper
4 tsp of soft cheese
Take all of the ingredients except the cheese, place in a bowl and mix. I always do this by hand otherwise it never seems to incorporate properly, try not to handle too much but make sure it is all combined.
Weigh the mixture and divide into 4 equal pieces. Take one piece, divide into two disk type shapes, place cheese in between the two pieces and form into the typical burger patty shape. I do this by hand as I find it keeps its shape better. Make sure the edges of the two disks are pinched together, this is where the burger will split and the filling escape otherwise.
Repeat for the other three pieces.
Place a frying pan on a medium high heat, you can use a frying spray or brush the burgers with oil if you wish but I usually cook mine without any additional oil. Cook for 4 minutes each side and leave to stand for a few minutes. I like my burgers slightly rare in the middle as long as I am using good quality, fresh mince. If you have any doubts, make sure they are entirely cooked through. A minute extra each side should be sufficient.
Top tips and tweaks:
Try home made rolls
Serve with bacon on top
Try different cheeses in the centre (my favourite is cheddar with black pepper)
Fry and finely chopped bacon and mushrooms to add to the mix
Top with an oven baked field mushroom
Serve with tomatoes, lettuce, mayonnaise and/or mustard