Best Ever Beef Burgers
I know my last post was also a burger, but I had a craving and went with it... Is there anything more Aussie then sitting in the backyard with burgers on the barbie and a beer in your hand? I think not!
You will need... for 4 burgers
600gr premium beef mince
1/2 brown onion, grated
1 garlic clove, crushed
1 sprig fresh parsley, finely chopped
1/4 tsp dried oregano
1/2 cup fresh breadcrumbs
1/4 cup grated tasty cheese
4 hamburger buns (I used tiger rolls that you can get from Coles or Woolworths)
8 lettuce leaves, washed and patted dry
2 large tomatoes
4 Tbs caramelised onion
4 Tbs tomato relish
4 slices American cheddar cheese (If you can get it- if not, use any cheddar)
1. Combine the mince, onion, garlic, parsley, oregano, egg and cheese. Work together with your hands until well combined, then add the breadcrumbs. You may need to add an extra egg or more breadcrumbs depending on the breadcrumbs you use- the burger mince needs to be moist and hold its shape when you work it into patties.
2. Divide the mix into four portions and roll into balls. Using the flat of your hand, press each ball into a patty around 1.5-2cm thick. If the mince cracks around the edges, use your fingers to mould into a neat disc.
3. Heat up your barbecue char-grill plate to high, or you can do this in a frypan on the stove if you don't have a barbecue. Place the beef burgers over the heat. You to regulate the heat so it's hot enough to caramelise the outside of the meat without overcooking the inside, and you only want to cook them on each side long enough that they're just starting to ooze a little bit of liquid.
4. Once you flip the burger once, don't flip it again. Place the slices of cheese on the cooked side as you continue to cook the underside.
5. Meanwhile, prepare the hamburger buns by toasting them (I butter them then place them on the barbecue next to the cooking burger patties so I can watch them both) and slice the tomato.
6. Layer the toasted bun starting with lettuce, tomato, then placing the cooked patty and topping with a spoonful of each caramelised onion and tomato relish (make sure these are warm). Serve!