700g lean 'steak' mince
3/4 tsp caster sugar
3/4 tsp salt
Split rolls, sliced cheese and Special Burger Sauce (and see below), to serve
Put the meat in a large bowl, sprinkle it with the salt and sugar, squidging it all together with your hands. Form the meat into six burger patties. Place them on a tray lined with greaseproof paper. Cover with clingfilm and chill them in the 'fridge until just before you need them, but do give them a chance to return to room temperature before cooking them. Brush them lightly with oil (I, almost exclusively, use British rapeseed oil in cooking now, but I just use the ordinary stuff here and save the cold-pressed for 'best') before cooking them under a medium-hot grill. You could also fry them in a dry non-stick pan, barbecue them (though maybe not in this dismal weather) or even bake them in the oven. Keep an eye on them, though - you want them only just cooked through, still juicy and possibly, even, still slightly pink in the middles.
We like to eat our burgers in split rolls (cut-sides lightly toasted, please) with slices of Monterey Jack cheese and dollops of Special Burger Sauce, the recipe for which is taken from The Takeaway Secret by Kenny McGovern; a lovely book and an absolute must for any 'Fakeaway' aficionado. The brand recommendations given in this recipe are Mr McGovern's; I have to say, I agree with him.
Special Burger Sauce
(American Fast-Food Style)
4 tbsp mayonnaise (recommended brand: Hellman's)
2 tsp yellow mustard (recommended brand: French's)
2 tsp tomato ketchup (recommended brand: Heinz)
1 tbsp finely chopped gherkin
In a small bowl, combine the mayonnaise, yellow mustard and ketchup. Add the chopped gherkin and mix well. Refrigerate for at least 1 hour before use.
I also cook some Real Oven Chips to go with burgers; while I have never been especially enamoured of chips, the same cannot be said of the rest of the household who LOVE them. I would possibly be ousted from the pedestal I happily occupy if I ceased my provision of bowls of chips!
Happy Friday, everyone! Cath xx