The simple burger is anything but simple, there are so many different types of ways to make the patties (including what cut of meat to use (or what mixture of cuts)) and then there is what to include in your burger. Do you have tomato, what about mayo, onions, tomatoes and then there are the geographical idiosyncrasies that make each countries signature burger unique.
This is one of the many iterations of burger that I love, and any time I make burgers, while the wife and daughter always want the same recipe, loaded in the same order, I just mix it up based on what is plentiful in the house. There’s not many savoury items that you can’t put in a burger.
Another aspect of a burger that creates many a debate over the BBQ is the perfect bun to use. Some like a brioche bun, others a standard “white death” burger bun with sesame seeds. I’m actually gluten free, so finding the perfect bun has been quite a journey, plus often when you find the right one, they are for commercial supply only. During lockdown a commercial food provider pivoted to supply homes, to keep the money rolling in, so that was very useful, but as soon as the borders opened they dumped the people that kept them alive, which was very disappointing. Recently i discovered the Allergywise gluten free, nut free, dairy free, vegan certified, egg free, soy free bun, I know it sounds terrible, but it’s really good and look at the photo.
Raumati Kitchen Signature Burger
Ingredients
Equipment
Method
- Put the mincer fully assembled (but not connected to the mixer) in the freezer a couple of hours beforehand
- Light the BBQ or you can do them on a stove in a frying pan
- Heat a small flying pan to medium heat, use about a table spoon of oil and sweat down the diced brown onion and 1tsp of the garlic for about 10 mins, take off the heat and drain into a bowl on paper towels and leave to cool.
- Mince all the beef
- Combine the minced beef and cooked onions, mix well and divide into four equal balls (around 215g each)
- Work each ball of meat and throw them onto a chopping board with furious anger (that’s what we do in this house anyway), finish shaping the patty into the right shape and place on a plate.
- Mix the sliced red onions with two teaspoons of garlic, chilli flakes and salt and pepper in a bowl.
- If you can reduce the heat on the hotplate (or cook in a seperate pan on a medium heat, turning turning every couple of minutes until they look gooey and beautiful.
- Cook each patty for 2 mins on the BBQ grill or in a griddle pan, then give it a half turn, after another two minutes flip them and then two minutes later another half turn, 1 minute later place the slice of cheese on and shut the lid. One minute after that take them off the grill and leave to rest for 5 minutes
- Toast the buns on both sides on the grill
- Crack the eggs onto the hotplate and shut the lid until them are solid white and still runny yolk.
- Assemble how ever you want, this is what I did,,,butter the bun, then a smear of mustard on each, then two slices of the cos lettuce (any lettuce will do), three slices of tomato, then the patty, topped with a good helping of the onions, lastly the egg, ketchup and the bun top. Squash it all down and try to get it in your mouth!!!! It doesn’t get much better than that.
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