Penny Lane Beef Burger
- Preparation and cooking time
- Total time
- Plus 30 minutes in the fridge to firm the burgers.
- Easy
- Makes Portions
Ingredients
- 1kg Steak/Beef Mince
- 1 medium sized red onion (sliced)
- 3 cloves of fresh garlic (grated)
- 1 tbsp of Dijon mustard
- 3 tbsp of fresh parsley (finely chopped)
- 100g of breadcrumb
- Salt and Black Pepper to taste
Method
- STEP 1Place the mince in a large mixing bowl and set to one side.
- STEP 2In a food processor, add the red onion, garlic, mustard and breadcrumb and blitz into a paste.
- STEP 3Add the paste to the beef mince along with the parsley and some salt and pepper and give everything a good mix - ensuring a nice and even distribution of all ingredients.
- STEP 4Take a small golf ball size portion of the mix and form into a small burger and cook on the grill. This is to check that the seasoning is correct. If you think you need a little more salt or pepper, you can add it here before the final burgers are formed. Always remember, you can always add but you can never takeaway.
- STEP 5Once your happy with the seasoning, form the burgers by hand so that they are about an inch thick and place them on a plate that has been wrapped in cling film. You should get between 6 and 8 burgers.
- STEP 6Lightly cover the burgers in cling film and place in the fridge for at least 30 minutes. I like to have them in there overnight, giving all the flavours time to infuse.
- STEP 7Cook on a hot grill or griddle for around 8 minutes on each side. Place on a delicious toasted Ciabatta and top with whatever your imagination can come up with. At Penny Lane Coffee Shop we top with unsmoked back bacon and emmenthal cheese. Beautiful. Enjoy! Done!