Beef Burgers

Ingredients

• 500g ground/minced beef (20% fat)
• 500g ground/minced lean beef (10% fat)
• 130g onion (1)
• 1 clove of garlic
• 1 tablespoon of chopped parsley
• 1 whole egg
• 2 teaspoons of Dijon mustard
• 2 teaspoons of creamed horseradish sauce

Preparation Time: 30 minutes
Cooking Time: 6 minutes
Serves: 10 burgers

Method

1. Peel the onion and garlic and blitz them in a food processor for 20 seconds.
2. Put all of the ground/minced beef into a bowl and combine them together. Then add all the other ingredients, season plentifully with salt & pepper and mix together thoroughly.
3. To shape the burgers, take a small handful of the mixture (about 120g), shape it into a ball and compact it by slapping it between your cupped hands in a clapping motion, alternating the mixture from one hand to the other. Flatten out the burger by continuing the clapping motion but flatten out your hands. You are aiming for a thickness of about 1cm and a diameter of about 15cm (the burgers will shrink during cooking by about one third). Alternatively, shape them anyway you like, so long as they are the right size and compact.
4. Put the burgers on a piece of cling-film/plastic-wrap on a chopping board and put them into the fridge for 20 minutes to set the shape.
5. Either pan fry, grill or barbeque the burgers over a medium-high heat for at least three minutes on each side until they have a good brown colour and are cooked all the way through (if you are grilling or barbequing the burgers, brush them with a little oil first).
6. Serve with all the usual burger accompaniments.

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Useful Information

Can it be frozen? Yes when raw, after stage 3.
Can it be prepared in advance? Yes, up to 2 days to stage 4.
Will leftovers be nice? Yes, for up to 3 days.

Notes