Nothing beats a delicious piece of juicy, well cooked beef. Put it in a bun with some great dressing, marinated onions, tomato and lettuce and you’ve got yourself the tastiest burger you’ve ever had to eat. Without any further introductions, here’s how we cook our burgers:
You need (for 4 portions):
♥ 800g minced beef
♥ 1 red onion, finely chopped
♥ 3 egg yolks
♥ Any kind of seasoning you prefer (I use black pepper, smoked paprika, chili and coriander)
For the dressing:
♥ 4 dl mayonnaise
♥ 1 dl BBQ sauce
♥ Some mustard & ketchup for taste
♥ Salt and pepper for seasoning
For the marinated onion:
♥ 2-3 red onions, sliced
♥ 1 part apple vinegar
♥ 3 parts water
♥ 1 part BBQ sauce
♥ Salt, sugar and pepper for seasoning
♥ Also: tomatoes, lettuce, pickles and grated cheese
Prepare the meat mixture: just mix all the ingredients together in a bowl and let sit so the meat has time to absorb all the seasoning and to make sure that it’s at room temperature when you start cooking it. Do not add salt to the mix, you’re going to season your patties with salt when they’re about to hit the grill. You don’t want the salt to dry out your mince.
Now make the marinade for your onions. Nothing complicated about it: mix it all together, make sure it isn’t too acidic, balance out all the flavors so that it’s nice, smoky, sweet & sour and throw in the onions.
Heat the grill.
Make the dressing. Again, mix everything up and season as you prefer. The amounts given in my recipe should make a great dressing, but nothing beats tasting and adding ingredients until you’ve reached the perfect flavor.
Before you start grilling, you can chop up the lettuce and tomatoes. This way your mince patties won’t have time to get cold before you assemble your burgers.
If you’re using a charcoal grill, this is how you make sure that the temperature is just right: if you can hold your palm 5 cm above the rack for three seconds, you’re good to go. If not, you have to wait a bit and if you can easily hold your hand above it for a longer time, that means your grill isn’t hot enough.
Turn the meat mix into patties: 200g per portion. Make the patties as even and firm as possible, try to form them so they fit the size of the bun (bear in mind that they shrink a little on the grill). Put the patties on the grill and cook them for 4-5 minutes on each side. This is where I go after my gut so you’ll have to guess your way to perfection (you can cut into one of the patties to check if they’re cooked properly). I strongly suggest cooking them to medium rare.
Once the patties are almost done, cover the top side in grated cheese and put the buns on (covered in dressing) for a while. Make sure they don’t burn!
Assemble your burgers and enjoy with a nice, cold beer. Yum!
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