A Fat Juicy Burger
What! Really? Yes – just look at it. It’s just Pure protein and Fibre Filled Veg.
Who doesn’t love a burger? Even without the bun it still works. Especially if you get it soft and juicy. It’ll never be steak but why make the comparison. A burger is a joy all of its own.
- 500g good-quality lean beef mince
- 1 ½ small onions/shallots
- 1 egg
- Worcestershire sauce
- Oil for cooking
Finely chop the onion and add to a bowl with the beef. Crack in the egg and add a big splash of Worcestershire sauce and a grind of pepper. Mix it together well.
Now, wet your hands, give them a shake, and scoop up a quarter of the mixture into a ball, rolling it in your palms. Now squeeze it flat so it makes a patty, about 3cms thick. Put it on a plate big enough for all four. Once you’ve made four put them in the fridge for half an hour to firm up.
Cook them on a grill pan. Heat it up to a good medium high. Brush a burger with a little oil and set it on the bars. Sizzle baby. Once all four are down give them a minute and start flipping. Flip three times for good even cooking in the space of about 10 to 12 minutes overall. This should still be a little bit pink which is great if you’ve got good mince. Which I’m sure you have.
Serve with capers, gherkins and a couple of rings of thinly sliced shallot.