Most recipes call for the addition or a beaten egg or breadcrumbs to bind the burger together, but trust me, it isn’t necessary. It’s all to do with how you combine the meat. This is a no-nonsense, simple burger with just a few ingredients but is absolutely delicious.
Ingredients for four ‘quarter pounders.’
500g beef mince. You can opt for low-fat lean mince but a good burger needs a bit of fat to stop it drying out when cooking, however most of the fat will come out during the grilling process.
1 small white onion finely chopped (optional)
1 tsp Worcestershire sauce
½ tsp freshly milled Himalayan salt or seas salt
½ tsp freshly ground black pepper
Method
Wash your hands, remove any rings or wear disposable kitchen serving-gloves. Add all ingredients to a large bowl and gently knead together with your hands. Split into four quarter pounders, or smaller burgers if you want more.
Take each patty and gently work it in the palm of your hand kneading gently and flattening without making it totally compact. Once you have it the size you want it, gently make a thumb-sized dent in the centre which will stop it from puffing up during cooking.
If you’re barbecuing your burgers, you may want to buy a folding stainless steel grilling basket, from most supermarkets, which is perfect for burgers, steaks and even fish (although you get fish-shaped ones). The basket helps you lift and turn all four burgers at once and gives you greater control over the grilling.
Your burgers are cooked when the juices run clear after being stabbed with a fork.
Serve on brioche buns or on their own with a dollop of homemade burger sauce, a side portion of potato salad and corn on the cob.
