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5 ways to burger; When the sun's out, get your buns out - tasty tips to pimp your patty.

Byline: Compiled by Octavia Lillywhite

Yes, you can just buy them, but nothing is quite as tempting as the sizzle of homemade burgers on the barbecue. We talked to Morrisons' meat man, Paul Robinson, about his favourite takes on the classic beefburger.

1 The basic recipe

Peel and quarter

1 small onion, whizz in a processor with 1 garlic clove until finely chopped, then transfer to a mixing bowl. Add 500g minced beef and 25g fresh breadcrumbs. Season, and use your hands to mix the ingredients together.

Add 1 beaten egg and 1 tsp French mustard, and mix until well combined.

Divide the mixture into four. Wet your hands and shape into 4 burgers. They should be approx 2cm thick and 9cm in diameter. Always wash your hands after handling raw meat.

Heat the BBQ to hot.Brush the burgers with a little sunflower oil, then cook on a medium-high heat, turning once, for 10-12 minutes until cooked through and no pink meat remains.

2 Pork patties

'Thyme and fennel pack a flavoursome punch with pork.

Add 1 tsp fennel seeds, a pinch of dried chilli flakes, a handful of chopped fresh thyme, plus the zest and juice of half a lemon to the basic recipe, using 500g pork mince instead of beef. Serve in a brioche bun with a dollop of fennel coleslaw (one bulb of fennel finely shredded, half a chopped onion, the zest and juice of half a lemon and 2 tbsp mayonnaise).'

3 Turkey twist

'Swapping beef for turkey mince is great for anyone on a summer health kick.

Follow the basic recipe, but try frying off the onions separately in a little olive oil prior to adding them to the mixture. And add 1/2 tsp soy sauce and 1/2 tsp Worcestershire sauce to clear up any "dry meat" misconceptions once and for all.'

4 Cheese please

'For a twist, you can't beat a "Juicy Lucy" - with cheese oozing from the middle, rather than on top.

Split your mixture into 8 patties instead of 4, and place a generous chunk of cheese in the centre of half of them. Cover with the remaining 4 patties, sealing down the sides, then grill as normal. Hard cheeses work best - Gouda and Emmental are delicious - but depending on the contents of your cupboard, standard cheddar will do the job just fine!'

5 Morocan meat '

Moroccan is big news at the moment, so bring some Middle Eastern sizzle to your BBQ.

Few meat and herb pairings can compare with lamb and mint, so swap the beef for lamb and add half a grated red onion, a handful of chopped fresh mint and an extra garlic clove or two to the basic recipe.'

Too much like hard WORK?

Those looking for homemade taste without the hassle can pick up freshly pressed handmade burgers at Morrisons meat counters. The butchers will personalise your patties to your preference - from size to substance - and press them there and then. Ask in-store or visit Morrisons.com. Prices from 39p per burger.

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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Jul 26, 2015
Words:508
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