Beef burgers are a go to meal when time is tight, an informal Friday supper, or in this case, load shedding between 6 and 8:30pm. They are cheap, quick and easy to make and totally delicious. These are much better than any supermarket, frozen or fast-food franchise patties. If cooked over coals they will be as good as any beef burger you can find. At least I think so.
Ingredients
Lean beef mince, around 20% fat, 100g per burger minimum,
but you can go bigger
Salt and pepper
Method
Work with cold mince and keep in fridge if not used immediately.
Divide the mince into the number of patties you want.
Shape into patties.
Season with salt and pepper on both sides.
Cook. (I don’t use any steak or burger basting sauces, but obviously you can.)
Ordinary pan, heat olive oil to quite hot. Lay down a many patties as the pan will hold without crowding, leaving space for your spatula. Once a dark crust has formed, flip the patties and lower the heat somewhat. I poke them with a finger to test for doneness. You can feel when they are still raw inside and gradually firm up. I put the cheese on the patties about a minute before they are done, and the warmth of the pattie will melt it a bit.
Griddle pan or braai/barbeque. Oil the patties before placing them on a strongish heat. Then same as the pan.
Finish with:
Hamburger rolls
Topping options – mix and match, go wild or stay basic
Salad – lettuce, rocket or baby spinach leaves
Tomato – ripe, fresh slices
Tomato salsa, chopped with red onion and coriander
Tomato relish – homemade
Onion, raw slices or gently caramelized
Fresh avo
Pickles
Cheese – cheddar or blue cheese
Mustard or hot sauce or both
Secret sauce: equal quantities of tomato sauce, mustard and mayo, a splash of hot sauce. (I don’t use this or commercial burger sauces, but some like it.)