The key to a good burger is to make the flavours you add to the meat complementary. The meat has to be properly seasoned and not overcooked.
Ingredients
- 1 kg2¼ lb prime beef mince, with a bit of good fat in it
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped oregano
- 1 tbsp finely chopped thyme
- 2 shallots, finely chopped
- 2 handfuls of panko breadcrumbs
- 1 tbsp wholegrain mustard
- 1 tbsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
To serve:
- 5 slices of cheese
- 5 rashers of bacon
- Burger buns
Method: How to make The perfect burger
Preheat the barbecue to medium-hot. If using gas, make sure the heat is not too high; if using charcoal, make sure you don't cook until all you have are white coals at the bottom of the barbecue.
Form the burger mixture into 5 burgers and lightly oil them all over. Barbecue for two minutes on each side, then lay the cheese and bacon over the top of each one, lower the lid of the barbecue or cover with foil, and cook for five minutes more, or until the bacon is cooked through and the cheese has melted. This should cook the burgers to medium.
To serve:
Toast the buns on the barbecue. Lay each burger on a bun, and accompany with ketchup, celeriac remoulade and lovely dressed green salad leaves. Lean forward and eat with both hands - that way the grease won't run down your shirt. Eat with a cold beer.
