Despite the bad press it receives the mighty burger is one of the great meals of our time. yes you shouldn’t have one every day, yes it doesn’t represent a balanced diet if taken on it’s own, but neither do most meals (that taste good). It can however deliver amazing taste and be so damn satisfying to devour. Which brings me to “The Other Burger”.
Late last year I published the Raumati Kitchen Signature Burger which is my favourite take on the Burger, (although I can tweak and and change out the tomato for beetroot or if I’m really daring and wearing old clothes, put both of them in there), but this is The Other Burger. The burger that The Wife and The Daughter prefer, they don’t like egg and they definitely don’t like beetroot anywhere near their creations.
While the additional fillings and sauces make a difference, the secret to the success of any burger is the cut of meat used in your mince/ground beef and seasoning. Many people make the mistake of purchasing pre-minced low fat beef, which may help you on the health side of things, but it isn’t going to taste good. I use brisket, others use chuck and some fancy people use a combination of different cuts, whatever your use, make sure there is a decent fat content and don’t be afraid of salt (no I am not a doctor and this should not be in no way be perceived as medical advice and if a health professional has advised you to stay away from such things, please listen to them, they probably know what they are talking about).
Please try this, rate it and leave a comment below or leave your suggestions of your favourite ingredients especially if you feel that you have mastered magnificence with your meat mixture, “the sublimity of steak”, “the greatest grind” or “patty perfection”.
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 frying 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, wind up and and throw them onto a chopping board, 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
- Assemble as follows… the bun, butter, then a smear of mustard on each, then two slices of the cos lettuce , three slices of tomato, then the patty, topped with a good helping of the onions, ketchup and the bun top. Serve with fries and a lot of serviettes.
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