The Ultimate Beefburger!
Trust me, you need this beefburger recipe in your life!
- 1 tbsp olive oil
- 1 large white onion, finely chopped
- 600g lean steak mince
- 1 tbsp fresh rosemary
- 1 level tsp cumin
- Big pinch of chilli flakes
- Sea salt & black pepper
- 1 large egg
- 50g breadcrumbs – fresh or dried
To serve: brioche burger buns, mayo, tomato or red pepper relish, butterhead lettuce, pickles & tomatoes.
Optional Extras – slices of melting cheese like good quality cheddar, swiss or gruyere; avocados for homemade guacamole
Heat the olive oil & sweat the onions for 10 mins until soft & translucent. Allow to cool completely.
Finely chop the fresh rosemary. Tip the beef mince into a bowl with the cold onion, chopped rosemary, cumin, chilli flakes, sea salt & black pepper, the egg & the breadcrumbs.
Scrunch the mixture up, using your hands so that everything is well incorporated. Divide the mixture into 4 & shape into burger patties.
If time allows pop them in the fridge to firm up for half an hour. If not don’t worry about it.
Cook on a hot BBQ with the flames died down, for 4 /5 minutes on each side until sizzling, full of char marks & fully cooked through.
If using cheese add a generous slice of good quality melting cheese on top for the last couple of minutes.
Toast your brioche buns on the BBQ & layer up with lashings of mayo, butterhead lettuce, your ultimate burger, tomato relish, pickles & sliced tomato. Now go & get your mouth around that!!
Little extras you need to know…
With the addition of a few simple ingredients you will create a fabulously flavour-some burger like no other. The fresh rosemary is unreal with the beef & the addition of cumin just lifts it to a whole new level!
Variation: You can use a combo of beef & pork mince if you like – the pork adds flavour & moisture. Use 2/3rd beef mince to 1/3rd pork mince for the best result. The best quality pork mince you can get will yield the best results – butcher shop is better than supermarkets for this.
FYI: Make up a lovely onion jam or marmalade to pep it up even more. Sweating a couple of thinly sliced onions in plenty of garlic & olive oil for 10 minutes before adding in some balsamic vinegar & caster sugar will reward you with a sweet sticky jam to add on top of your burger! Yes please!!
Swap It Out: The flavour from fresh rosemary is best but if you only have dried just use 1 tsp of that either. Or feel free to use flat leaf parsley in lieu of rosemary if that is your preference.
Something Extra: A couple of avocados mashed up with some lime juice & seasoning will make a super simple homemade guacamole – loaded with good fats & extra nutrition its super delicious on your ultimate beef burger too!!
Top Tip: I usually leave the beef mince sit at room temperature for 10 mins before scrunching everything up – when the meat is not so cold coming straight from the fridge, its actually much easier & much more pleasant to scrunch up!! It’s the little things, isn’t it!