Great British Beef Week runs from 23 to 30 April, launched to celebrate ‘the exceptional taste of British beef’. For the annual event, and as the reappearance of the sun is already turning some thoughts to barbecue weather (hold your horses, we’re not quite there yet), we’ve delved into The Standard’s archives for this classic recipe from Mary Berry to make the perfect beef burgers.
Ingredients
- 1kg minced beef
- 2 small onions, peeled and grated
- 2 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- Tabasco sauce (dash)
- 2-4 tbsp sunflower oil
- 6 burger buns, to serve
Method
- Place the minced meat in a bowl with the onion. Add parsley, salt and pepper, and the Tabasco and mix together lightly with your hands until everything is thoroughly combined.
- Form the mixture into six large burgers as shown below, using wet hands to prevent the mixture sticking. Ideally, chill the burgers for at least 30 minutes before grilling. This will allow the meat to firm and helps it to stay together when cooking. Cook’s tip: shape the burgers with wet hands, divide the mixture into even-sized pieces and roll each out into a ball. Flatten the balls slightly to form a burger shape.
- Line the grill pan with foil and preheat the grill for about five minutes before cooking. Brush the burgers with oil on one side. Lay them, oiled-side down, on the grill and brush the tops with oil.
- Grill, about 10cm from the heat, for about two to three minutes on each side for rare burgers, four to five minutes for medium, and six minutes for well-done. Serve in a burger bun with side salad and additional fillings and relishes if you wish.
Fillings and relishes
Sliced pickled gherkins, crispy lettuce, rocket, and sliced white or red onion all make great, crunchy accompaniments to burgers. They are also delicious served with tomato relish and mayonnaise with a dash of Dijon mustard.
This recipe can be varied by using leaner lamb mince instead of beef. Replace the parsley with the same amount of fresh chopped mint and add one tablespoon redcurrant jelly instead of the Tabasco.
This recipe originally appeared in Mary Berry's Cookery Course, published by DK.
