Both in BBQ season and outwith the summer months (or as close to summer as you can get in Scotland) one of the tastiest, most versatile and comforting foods you can make is the humble burger. You may have read our pork and red pepper burger recipe before, but we’re going right back to basics with these delicious homemade burgers.
The flavourings and seasonings used in this recipe are what we prefer, but the beauty of this recipe is that you can change it up to suit your tastes, or just what you have in the cupboard. A nice chunk of good beef mince is all you really need.
- 1 1/2 lbs beef mince
- 4 tsp Dijon mustard
- 2 tbsp tomato ketchup
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- Crack black pepper
- Pinch salt
- One onion, sliced
- 1 tsp balsamic vinegar
- Take the mince out of the fridge around 30 minutes before you’re planning to cook it so that it comes up to near room temperature and doesn’t get such a shock when you throw it in the pan.
- Place it into a large mixing bowl and add all of the seasonings and flavourings.
- Get your (clean) hands nice and messy by getting in about the mince and giving it a good old squeeze and mix around.
- Form the mince into patties as big or small as you’d like and that’s them ready for cooking. You may have noticed that many burger recipes use flour, onion and an egg, and we’ve tried all sorts of combinations before becoming convinced that you don’t need any of those things. Your burgers will taste so much better without them and they actually hold together much more firmly without any of those “binding” ingredients.
- Set a pan on high and drizzle in a little oil and fry off your burgers a few at a time so as not to overcrowd your pan, turning regularly to let them colour on both sides and start to cook through, without letting them burn.
- Depending on how well you like your burgers to be cooked (Charles likes his quite rare) you might like to pop them on a tray in the oven at 180c for 10-15 minutes once they’re nicely browned. If you like them cooked all the way through, you’ll know they’re cooked when the fat is seeping out onto the tray.
- Meanwhile, clear up any excess fat in the pan carefully with a piece of kitchen roll, although you might want to leave it as it is if you aren’t feeling too health conscious, turn the heat down a little and use the residual fat in the pan to fry off the onion slices whilst the burgers are in the oven. Once the onions have started to brown, add a teaspoon of balsamic vinegar and keep cooking, stirring every now and then to stop the edges catching, until the onions are nicely translucent.
- Now serve up on top of your burgers, with or without a bun, and enjoy with your favourite accompaniments. If you’re having cheese, add slices to the top of the burgers whilst they’re still in the oven to make it nice and melty and bubbly. We like ours with roasted sweet potato wedges and green vegetables or salad to keep the calories down.
- Dig in!
If you prefer your burgers made with pork, why not try our Pork and Red Pepper Burger recipe?