GOOD BURGERS EASY

Name: GOOD BURGERS EASY
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 340g Minced beef (preferably chuck); Garlic powder 1/2 tsp; Washed lettuce; 4 burger buns; Salt; Pickled jalepenos; Gherkins; Srirachq mayo; 4 slices cheddar; Flying Goose Sriracha mayonnaise; 2 tsp greek seasoning; 2 tsp cajun spice; 2 tsp italian seasoning

5 steps

Prep:10minCook:10min

These burgers might look dead simple, but resist the temptation to add eggs and breadcrumbs and a billion spices - plainness is the key for tender melt in the mouth burgers. Two things will really help you here. One is a skewer thermometer - to get perfectly cooked but pink meat. It's about a tenner well spent for forever good meats - you can be sure the inside is safe without cutting the burger open and spilling out all the delicious juices! Two is nice meat. This recipe absolutely can and has worked fine with mystery meat from the freezer, but if you're going for a grill it's worth the effort to get good stuff. Keep the lidl value pack for bolognese, and ask your butcher to grind some fresh beef for you instead. Ask for ground chuck, or 'braising steak' - it has the perfect fat percentage for most burgers. If you like your burger quite rare a pricier leaner cut like sirloin is better. Note that the spices are all suggestions- use one of them, or something else, or just black pepper if you like. Make sure you combine the spices lightly and gently as possible to avoid working the meat.

Updated at: Thu, 17 Aug 2023 13:45:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories517.9 kcal (26%)

Total Fat31.8 g (45%)

Carbs31 g (12%)

Sugars6.8 g (8%)

Protein24.2 g (48%)

Sodium1411.8 mg (71%)

Fiber1.5 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

340gminced beef

preferably chuck

½ tspgarlic powder

Optional toppings

Optional spices

2 tspgreek seasoning

2 tspcajun spice

2 tspitalian seasoning

Instructions

Step 1

IMPORTANT- Be De-li-caaate with your meat. Remember, you're making a burger, not a kebab. Kebabs= lots of salting kneading action. Burgers = soft and rare.

Step 2

First, preheat the grill to toast your buns. Next, get your meat and and all the spixes EXCEPT the salt. Trust me, don't add the salt at this stage. Gently combine the spices and meat with your hands. Next, coax your burgers into a patty shape, with a small indent in the middle. Brush both sides of your patties with oil- this will help them brown faster.

Step 3

Heat a heavy iron pan on medium high, or fire up your grill. Lightly brush the pan with oil. Now- you can salt one side of your patties. Once the pan is sizzling hot, put your patties salted side down. Cook for 3-4 minutes before salting the second side and flipping. AVOID at all costs the temptation to press down on your burger. If you are worried about burning, flip more frequently. Cook till both sides are browned and the inside registers at least 60C with a meat or skewer thermometer. Leave to rest tented in foil for 5 minutes.

Step 4

Now you want to grill your buns. Make sure your salad is all washed and prepped. Brush your buns with a little mayonaise on both sides and grill for about 3 minutes while you cook your burgers, flipping once. Halfway through, place a slice of cheese on the cut side after flipping for a perfect melt

Step 5

While your burgers are resting, prep your buns with whatever you like - except tomatoes because they are slimy and no one likes them .Pop in your burgers and eat.