18 September 2012

epic burgers

{bacon and cheeseburger with a twist}

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Now I’m not the biggest burger fan. I normally go with pizza for my junk food fix, but yesterday I was craving a big, fat meaty burger. As it was shopping day, I was able to grab all the ingredients and scurry home to whip up the burger. I had never made my own burgers before, and wasn’t sure how it was going to turn out. So I went with it and hoped for the best, and boy was it worth it.

I won’t lie, these are not the healthiest, but compared to buying burgers, they are by far a lot better for you. So you will need,

1 pack of mince (600g)
1 red onion
1 egg
Pack of bacon
Cheese
1 tsp Coriander
Salt & pepper (to season)
Tbsp Maple syrup (optional)
Burger buns

This recipe makes 4 large burgers. I only made 2, but placed the others in the freezer for a later date (they can be used within a month of freezing)

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1.       Cut the onion in half, and finely chop one half
2.       Place the mince in the mixing bowl, and add the onion, coriander, salt & pepper, egg and maple syrup (this was a spur of the moment thing, and I’m not even sure it made any difference, but it was so tasty I may just have to recommend it)
3.       Mix it all together
4.       Divide into 4 sections
5.       This is the time to freeze the burgers you are not using, buy wrapping in cling film or a sandwich bag
6.       This is where the twist comes in. Break off a small section (this will be your lid) (below)
7.       Mould the remaining mince into a burger shape, and create a crater in the middle (below)
8.       Now add in your grated cheese (as much or little as you want) (below)
9.       Now use your excess mince to make a flat lid, and mould it all together. (below)
10.   Now wrap the bacon around the burger (as much or little as you please) I used 2  rashers (below)

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11.   Now place in a pre-heated oven at 180 degrees
12.   I placed the burgers on a cooling rack over a tray, so the fat can drop off, so your burger isn’t swimming in grease.
13.   Cook for 30 minutes, turning half way
14.   You can place under the grill for the last 5 minutes to crisp it up a bit.


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The bun is just as vital as the burger it’s self, so whilst the burger is cooking, prep your buns.
This is my perfect burger filling
 
Slice of red onion
Slice of tomato
Handful of salad leaves
Guacamole
Ketchup
 
You can choose anything to accompany your epic burger, but I just have to say it's a must to have it with home cooked sweet potato. To follow this simple recipe head on over here.
 
Now sit back, relax and be amazed at how fresh and good this burger tastes. Enjoy
 
 

 

2 comments:

  1. i am not burger fan neither, but this burger looks rather good!!!!
    xx

    ReplyDelete

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