Ultimate beef burger recipe

Ultimate beef burger recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

For this ultimate burger, I like to go with a steak mince with a nice fat content, like chuck. You can't really go wrong, this is my ultimate and regardless of what my husband says, it is socially acceptable to eat two burgers in one sitting.

Hampshire, England, UK

6 people made this

IngredientsServes: 6

  • 900g (2 lb) quality steak mince
  • 2 rashers smoked streaky bacon - cooked and finely chopped
  • 1/3 large onion, finely chopped
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon cider and horseradish mustard
  • 3 tablespoons tomato ketchup
  • 1 tablespoon brown sauce
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 1 large egg

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a big mixing bowl, combine all of the ingredients and mix with hands to bind. Form into 8 burger patties.
  2. Depending on the thickness of your burgers, you should barbecue them for about 4 to 5 minutes on each side over a medium-high heat for a medium burger. Move them around after a minute or two to stop them burning. Remove from the barbecue and keep warm for 5 minutes to allow the meat to rest.


Serve with your favourite burger buns and toppings. When it comes to burgers, I'd say that the toppings are as important as the burger itself.

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Ultimate Burger Recipe

The Ultimate Burger Recipe! Learn how to make the perfect homemade juicy burgers the simple and classic way! Homemade burger patties are best in toasted buns, with lettuce, tomatoes, onions, American cheese, mayo, ketchup, and pickles! A Restaurant-style burger with tips and make-ahead options and everything you need to know about making burgers at home!

We love sandwiches and this burger recipe is a family favorite! It all starts with the right beef and we&rsquore including all the secrets, tips, and tricks you need to know from making burger patties ahead of time to the perfect burger buns and even delicious burger sauces! It&rsquos the ultimate guide to making homemade burgers and you can make them without a grill too!

The Perfect Burger Recipe

The best burgers are made easy! No different mix-ins, seasonings, or fancy ingredients, these burgers come together easily for the Classic beef burger taste you love! They are freezer friendly which means you can host a burger dinner for a crowd or stock up on patties for many summer gatherings to be. They taste much better than the commercial beef patties you&rsquod buy! It&rsquos unbelievably easy to make and I haven&rsquot looked at grocery store beef patties the same since!

Beef is the best ground meat to use for homemade burgers, although I&rsquove mixed in pork with magnificent results, it&rsquos the right beef that gives you the authentic burger taste and patty! It&rsquos also good for your iron but too much of it can be very hearty on the stomach which is why we love the standard restaurant-sized burger patty best! However, that doesn&rsquot mean you can&rsquot make them thick, stuffed, or into sliders! We&rsquore going to cover all of this with this simple beef patty recipe!

My first ever attempt on making burgers at home was the Juiciest Hamburgers Ever recipe. It was the recipe that got me making my own since, but throughout the years I&rsquove discovered you don&rsquot need the different mix-ins or seasonings, less is more with hamburger patties. Which in my opinion is compatible with the frozen beef patties because I am convinced commercial production has it easy enough to feed a massive amount of population! These are called the perfect burgers in my handwritten recipe book and they really are spot on the seasoning and flavors for a perfect burger recipe!

Begin by making the panade. Simply mash the bread and milk together with a fork until it forms a chunky paste.

Add the seasoning: salt, pepper, garlic, Worcestershire sauce, and ketchup.

Add the ground beef and scallions (if using).

Mix everything together until just combined.

Divide the mixture into 8 equal portions and shape into balls. Flatten each ball into a 3/4-inch-thick patty that’s about 4-1/2 inches across. (Keeping the burgers thick ensures a nice char on the outside without overcooking the inside.) To prevent the burgers from forming a domed shape on the grill, create a slight depression in the center of each patty.

Grill the burgers 2-4 minutes on the first side until nicely browned. Flip and cook on the second side a few minutes more, until desired doneness is reached. (Note: the panade in these burgers keeps the meat tender and juicy, even when overcooked, so these burgers are ideal for kids, the elderly, pregnant women, or anyone else who might prefer their burgers well done.)

What Ingredients You Need to Make Homemade Hamburgers

The secret to incredibly juicy burger patties is the addition of crushed crackers or breadcrumbs to hold in the natural fat and juices.

We definitely recommend using crackers if you have them. Adding crushed crackers is an old-school method to add more flavor than plain breadcrumbs. Plus, it’s super handy for using up that package of crackers you’ve had sitting in the pantry for weeks.

Here is everything you need to make the best homemade hamburger patties:

  • Ground chuckWe prefer an 80 lean/20 fat ratio for the juiciest burgers.
  • Crushed crackersorPanko bread crumbs –The best binders for juicy hamburgers.
  • Worcestershire sauce– Adds a deep beefy, smoky flavor.
  • Egg –To bind all of the ingredients together without drying.
  • MilkThe enzymes help to soften and tenderize the ground beef.
  • Seasonings:Salt, Garlic Powder, Onion powder, Pepper, or other spices of choice.

It’s helpful to save prep time and add lots of flavor to your patties by adding dried spices rather than fresh herbs to the hamburger mix. For instance, you can incorporate red pepper flakes for a spicier burger, a bit of cumin and chili powder for southwestern-inspired bite, or parsley and dill to create a Mediterranean taste.

Tell us your favorite hamburger seasonings in the comments below!

Our Best Burger Recipes

When it comes to burgers, there’s truly something for everyone: all-beef cheeseburgers tucked into toasted buns, turkey burgers piled high with all the fixings, flavor-packed tuna burgers, meatless veggie patties and more. Make them any way you choose — because burgers are guaranteed to please!

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Bobby's Bangin' Burgers

Burger seasons is here and there&rsquos no one better than Bobby to show you a few tips and tricks. His Bangin&rsquo Burgers course on the Food Network Kitchen app will walk you through everything you need to know to grill up the juiciest and most flavorful patties &mdash and make your best-tasting burgers yet.

Cheese Stuffed Burgers

When preparing these burgers for a crowd, Trisha likes to offer a bit of variety. Trying stuffing the burgers with different cheeses, like Pimiento, mozzarella or blue cheese, before grilling them to juicy perfection like she does.

Steakhouse Burger

A steakhouse-inspired sauce brings out the juicy flavors of this burger.

Bobby's Perfect Burger

Throwdown's Green Chile Cheeseburgers

Black Bean Burgers

The perfect meatless dish and pantry meal all in one! Black beans make great alternative patties AND they won't shrink duriing cooking.

Turkey Burgers

Whether it&rsquos on the grill or in a pan these turkey burgers cook best when slightly charred and golden.

Guy's Killer Inside Out Burger With Worcestershire Tomato Ketchup

Buffalo Chicken Burgers

Enjoy one of your favorite comforts food in burger form! The buffalo wing sauce is a simple way to get that classic spicy flair into the patty.

BBQ Burgers

Like a complete picnic in one bite, this burger features homemade BBQ sauce and creamy coleslaw on top. Add potato chips if you're craving some extra crunch!

Steakhouse Burgers

Kardea&rsquos sky-high burgers are stacked with iceberg lettuce, fried onions, blue cheese dressing and bacon.

Burger with Taleggio, Pancetta and Onion-Mustard Relish

Bobby's Cedar Planked Burgers

Hawaiian Burger

Every bite of these burgers is an explosion of sweet and savory flavor, thanks to the juicy pineapple and an umami-packed mayo spread.

Rachael's Southwest Turkey Burgers

Guy's Legit Veggie Burger

Bobby's Tuna Burgers With Tapenade Aioli

Bacon, Onion and Cheese Stuffed Burger

Fried bacon, chopped onion and sharp Cheddar &mdash Sunny's got everything you like ON a burger and she's putting it IN a burger.

Braised Oxtail Burger

If you're into project cooking and flexing your culinary muscles, this is the burger to make this summer. It take a bit of time and effort but you'll learn some new techniques &mdash and end up with a chef-quality buger to boot!

The Sandwich King's Smashed Sausage and Pepper Burgers

Perfect Beef Burgers

Tyler's Burger Bar

Tangy Meatloaf Burgers

Bundt Pan Burger

Your Bundt pan is no longer just for cakes! We used it to create this giant, lovely hamburger bun and filled it with juicy patties and all your favorite burger toppings.

Perfect Salmon Burgers

Perfect Turkey Burgers

The Brick Burger

Guy Fieri raises the bar when it comes to burgers. To achieve this gooey, cheesy, extra-juicy burger you&rsquoll need two bricks. The pressure turns the burger into a panini -ike sandwich with a nice crispy crust.

Perfect Veggie Burgers

Perfect Pork Burgers

Mushroom and Beef Blended Burgers for the Grill

Not all blended beef and vegetable burgers are sturdy &mdash or flavorful enough &mdash to stand up to the grill. Our version is packed with meaty mushrooms and sweet potato, and is crowned with bold toppings like pepper jack, charred poblanos, pickled jalapenos and a grilled-scallion mayo. A little egg and cornstarch help the patty stay together on its journey on and off the grates, resulting in a juicy burger everyone will love.

Ultimate Backyard Burger

Giada's Prosciutto Lamb Burgers

Michael Symon's Fat Doug Burger


Chorizo Burgers

Ree&rsquos chorizo patties are packed with flavor thanks to the addition of diced green chiles. Topped with crisp bacon and a sunny-side-up egg, these burgers are sure to become one of your new favorites.

Taco Burgers

Giada has all the classic flavors of a Tex-Mex taco here &mdash but in burger form. Better yet, they're done cooking in just 15 minutes.

21 Leftover Hamburger Recipes So Good You Should Always Make Extra

These leftover hamburger recipe ideas come in handy if you made too many grilled burgers (or smashburgers) this Labor Day. They not only help you use up your food before it goes bad but make your next meal even faster.

And they’re so delicious you’ll probably plan on cooking extra burgers every time from now on.

Bayco 18-Piece Glass Storage Containers with Lids, $29.99 from Amazon

Perfect for storing all sorts and sizes of leftover food.

Since the meat is already cooked, you’ll just want to be careful not to overdo it adding it to sauce or soup will help keep it moist, but for some of these recipes, you’ll basically only be warming up your leftover patties.

1. Sloppy Joes

This cafeteria staple is so much better when you make it from scratch instead of opening a can. Tomato paste, bell peppers, onions, garlic, Worcestershire, spices, and cider vinegar add delicious depth to the sauce, but it’s still a simple dinner. Get our Sloppy Joe recipe.

2. Wendy’s Copycat Chili

You can make a quick version of any chili with leftover hamburger, but why not a Wendy’s copycat recipe? It’s been claimed they use leftover patties for their beloved chili, but even if it’s not authentic, it’s convenient (and tasty too). Get the Wendy’s Copycat Chili recipe.

3. Tacos or Beef Taco Salad

If your hamburgers are plainly seasoned, here’s an easy trick to make them taste perfect for tacos: Bloom the spices or taco seasoning you normally use in oil or butter and then mix in the crumbled, cooked beef. Pile it into classic crispy tacos, soft shells (like in our Picadillo Breakfast Taco recipe), or make our Beef Taco Salad recipe—edible tortilla bowls optional.

4. Cheeseburger Pie

If you’re still in a burger mood are out of buns, crumble your leftover beef for this easy Cheeseburger Pie recipe. Or if you’re craving something more custardy like bread pudding, use the buns too and make this Cheeseburger Pudding recipe.

5. Ground Beef Pierogies

These Eastern European dumplings are easy to make thanks to the forgiving sour cream-enriched dough, and cooked beef makes a hearty filling that you can also mix with roasted veggies or mashed potatoes if you have any. These are boiled first, then fried in butter and oil. Serve with more sour cream for dipping. Get our Ground Beef Pierogi recipe.

6. Picadillo Meat Pies

For another take on beef encased in tender dough, make empanadas with your crumbled burger patties. Our Picadillo Meat Pie recipe adds olives and raisins to the meat for a piquant, sweet, and savory combo, but you can leave it plainer if you prefer.

7. Red Curry Sloppy Banh Mi

Sauteed garlic and shallots plus red curry paste and coconut milk make leftover ground beef taste brand new. Put it on a baguette or roll for a banh mi-inspired sandwich with fresh herbs and crisp carrot and cucumber slices (which you can quick pickle in rice vinegar first). Get our Red Curry Sloppy Banh Mi recipe.

8. Quick Beef Ragu with Cheesy Polenta

Regular crushed tomatoes will work well here, but we suggest you keep a can or two of fire-roasted tomatoes in your pantry for this sauce (among other things) for the extra depth of flavor they add to a quick dish. You can serve this sauce over noodles if you like, but this rich, cheesy polenta is pretty fabulous (and a great way to use up a little leftover cream cheese too). Get our Quick Beef Ragu with Cheesy Polenta recipe.

9. Ground Beef Gyros

Use the same spice blooming trick for this recipe briefly fry the seasonings in hot oil or butter to bring out their flavor, then mix with your burger chunks and wrap them up in pita or flatbread with a simple yogurt sauce and whatever fixings you lie. Get our Ground Beef Gyro recipe.

10. Moussaka

This Greek casserole combines seasoned ground beef with veggies it often has a layer of potatoes, but this Moussaka recipe sandwiches the meat layer between tender slices of eggplant and zucchini. The creamy bechamel on top is bolstered with cheese and egg for an extra rich and fluffy finish.

11. Beef Taco Soup

Think of this as a thinner chili, ready in under an hour (even faster when you start with crumbled burger meat). Top it with cheese, sour cream, pickled jalape ñ os, and tortilla chips—or Fritos for extra crunch. Get our Beef Taco Soup recipe.

12. Beef Enchiladas

Those fire roasted crushed tomatoes come in handy here too add beans to the beef and cheese filling if you only have a little leftover hamburger and need to bulk it up. Get our Beef Enchilada recipe.

13. Joe’s Special

Ground beef isn’t the first breakfast meat you think of (chances are that’s bacon or ham), but it’s a surprisingly good addition to scrambled eggs, along with spinach for some roughage. This San Francisco diner dish is great for dinner too. Get our Joe’s Special Scramble recipe.

14. Beefy Macaroni Casserole or Tex Mex Mac and Cheese

A quick mac and cheese plus crumbled patties equals a homemade Hamburger Helper, but you can do even better than that. Our Beefy Macaroni Casserole recipe is one habit-forming option. Or try our Tex Mex Mac and Cheese recipe but use your leftover burgers in place of chorizo (to make up for the spice difference, add a little smoked paprika, oregano, cumin, cloves, cinnamon, and garlic when the onion is almost cooked, then crumble in the beef).

15. One-Pot Beef Stroganoff

Using ground beef makes Stroganoff easy enough for a weeknight dinner, but you can use crumbled cooked burgers to make it even quicker. Egg noodles are ready in no time and can cook right in the same pan, making this an ideal one-pot meal. Get our One-Pot Beef Stroganoff recipe.

16. Mini Tamale Pies

These tiny tamale pies are the perfect size for a snack or appetizer, but any kid would be happy to find them in their lunchbox (without the onions if they absolutely refuse, but they might not mind in this dish). The easy masa crust is simply pressed into place, and the richly spiced beef filling is topped with melted cheddar. Get our Mini Tamale Pie recipe.

17. Dolmathes

Greek stuffed grape leaves are easier to make than you think (and you can cook them in the Crock-Pot too), but you don’t have to turn out 50 at a time. If you only have a little burger meat left, combine it with some cooked rice (save the rest of that for fried rice) and fill as many leaves as you can. Eat them for lunch with hummus and flatbread, or serve with Greek BBQ for dinner. Get our Dolmathes recipe.

18. Salisbury Steak

Using leftover hamburger patties won’t be quite the same since you can’t mix in the breadcrumbs and eggs to lighten the texture, but smothering them in this savory sauce still tastes great. Add a dash of Worcestershire to the mushrooms and shallots when they’re almost cooked since it’s missing from the meat. Get our Salisbury Steak recipe.

19. Stuffed Peppers

Stuffed bell peppers are something of a blank canvas, so along with your crumbled burgers, add whatever else you want to the filling (cooked rice or whole grains, onions, herbs, cheese, and so on). Just don’t forget the salt. Get our Stuffed Pepper recipe.

20. Patty Melt

A patty melt is pretty much a grilled cheese-burger hybrid, so it’s an ideal way to use leftover hamburgers, though if yours are particularly thick, you may want to slice them in half lengthwise first. Caramelized onions and swiss cheese harmonize especially well with rye bread, but you can use whatever you have on hand. Get our Patty Melt recipe.

21. Shepherd’s Pie

Mashed potato topped shepherd’s pie (or cottage pie) is one of the best cold weather comfort foods around. You can make it with leftover hamburger but since you won’t get the browned bits from cooking the meat in the pan, add a dab of beef bouillon to deepen the flavor. Get our Shepherd’s Pie recipe.

Best-Ever Burger

There are about a million ways to top a hamburger, and we're sure as hell not here to tell you what goes into yours. But it's our duty to make sure that you're cooking your burgers as deliciously as possible. With a few super-simple techniques and shopping tips, you'll be a burger master in no time.

What kind of minced beef should I buy?

We like cooking with 80 percent lean, 20 percent fat. It makes for a juicy but not greasy burger. While the pre-made patties are tempting and convenient, they can be over-packed, which can lead to dense burgers. It's easier and better to form your own.

How big should I form the patty?

To fit nicely inside of a standard bun, we aim for 3 1/2- to 4" wide. Know that the burger will shrink a bit when it cooks.

Does the thumbprint trick really work? And what does it do?

Yes! Pressing your thumb into the centre of each patty helps with the burger's shape. As the burger is cooking, it tends to puff in the centre. This indentation combats this problem.

My burgers always come out bland. What's up with that?

You can season them up to a day ahead of time (it's the Gordon Ramsay way), but we usually season it right before. SEASON GENEROUSLY. On. Both. Sides. Salt brings out flavour.

Another heads up: You'll want to get your meat to room temperature, or close to it, to ensure that it cooks evenly.

Recipe Summary

  • 1 pound ground lean (7% fat) beef
  • 1 large egg
  • ½ cup minced onion
  • ¼ cup fine dried bread crumbs
  • 1 tablespoon Worcestershire
  • 1 or 2 cloves garlic, peeled and minced
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 4 hamburger buns (4 in. wide), split
  • About 1/4 cup mayonnaise
  • About 1/4 cup ketchup
  • 4 iceberg lettuce leaves, rinsed and crisped
  • 1 firm-ripe tomato, cored and thinly sliced
  • 4 thin slices red onion

In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds) close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.

Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.


Who doesn’t love a delicious beef burger? This family favourite is a regular at dinner tables all throughout Australia and it’s not hard to see why. Think a juicy, flavourful patty, fresh lettuce and tomato, a rasher or two of crispy bacon plus a yummy sauce to top things off. The best thing about beef burgers is that they taste amazing and are healthy too. Check out our delicious recipe below and you won’t be able to resist!


You can keep things simple or get a little bit creative when it comes to making this ripper beef burger recipe. Here, we’ve opted to use a range of easy to find ingredients that boast lots of flavour and natural goodness. We’ve broken things down into three parts – the beef patties, a homemade sauce and everything else!

For the beef patties

Indulge guests with a beef patty that is juicy and flavourful to really leave a lasting impression. You’ll need the following:

  • 500g premium quality beef mince
  • 500g premium quality pork mine
  • 2 eggs
  • Half a brown onion (diced)
  • 1 cup grated parmesan cheese
  • 2 cups of bread crumbs
  • 1 clove garlic (finely chopped)
  • Pinch of salt and pepper

For the homemade sauce

This homemade sauce will bring things to life and seal the deal. It consists of:

  • 1 can diced tomatoes
  • ½ red onion (diced)
  • 3 tablespoons olive oil
  • Pinch of salt and pepper
  • 1 tsp of brown sugar

Everything else!

Nothing too crazy here, just some beef burger basics:

  • Lettuce
  • Sliced tomato
  • Red onion rings
  • Hamburger buns
  • Tasty cheese (sliced)


Okay, now that you’ve gathered everything that you need, it’s time to get cooking.

  • Heat oil in a pan and add red onions and cook until soft. Stir in garlic and cook for 30 seconds before pouring in canned tomatoes. Stir in salt, pepper and brown sugar. Bring to the boil and then reduce heat, allowing sauce to simmer for 20-30 minutes. Remove from the pan and place in a saucer.
  • Combine beef and pork mince in a large bowl with brown onion, parmesan, bread crumbs, garlic, salt and pepper. Add lightly whisked eggs and mix everything together with hands. Use your mixture to form small, patty-shaped balls. Cook on the BBQ or in the pan until slightly charred on the outside but juicy on the inside.
  • Spread a generous spoon of homemade sauce on the inside of each hamburger bun. Add lettuce, tomato, cheese plus onion rings. Place your perfectly cooked patty on the top and crown with an extra dollop of sauce. Close the burger with your top bun and you’re good to go.
  • Serve, share and enjoy!

Trust us when we say that these delicious beef burgers will go down a treat. Be sure to share with the important people in your life and don’t forget to make plenty so everyone can get their fill.

For more great recipes, and the quality beef to make them, shop online with the friendly team at Our Cow .

The ultimate home-made beef burger recipe

The Boston Journal first reported of the ‘hamburger steak’ in 1884, brought over via émigrés from the port of Hamburg. Who could have imagined then that, 130 years on, the humble patty would attain such a following?

This decade, London has been burgerised like never before. Influencers include the Burgerac, a blogging burger detective on the scent to find the best in town Daniel Young and his Burger Mondays parties and Yianni Papoutsis, who in 2009 led a renewed interest with his pioneering Meatwagon truck. But as lovely as foie gras, 40-day aged beef and other such geekery is, I want to keep it simple and find the best, most attainable burger recipe possible for the home cook.

Hawksmoor’s burger has been dubbed the best in Britain and I, too, have loved it, so this is my starting point. The ingredients for patty perfection in Hawksmoor’s eponymous book (Preface) is 500g of beef and a smidgen of bone marrow. I ask my butcher to mince some short rib and short rib trimmings with the marrow.

It’s a beautiful effort, as juicy and meaty as they come. Thanks to the bone marrow, which seems to magnify the beefiness, mine crisps seductively in the griddle pan and the interior is exceptionally moist.

I’ve always thought breadcrumbs were part and parcel of a home-made burger, so I’m pleased Ferran Adrià, the man who ran the legendary El Bulli and trained world-class chefs such Noma’s René Redzepi, does as well. In his book, The Family Meal (Phaidon), Adrià minces chuck, a collagen-rich cut from the shoulder area. He then advises tearing a little white bread into pieces and soaking it in milk before mixing it with the minced chuck, egg, salt and pepper. I cook the burgers for three to five minutes for rare to medium rare.

By a pinch, the patty’s surface is less crisp than my Hawksmoor beast but the interior is tender, lubricated to perfection. What surprises me is the deeper flavour over my first test, I suspect due to the cut. The beef is earthy, farmyard-y and heavenly – the ageing and the grass the cow is fed on come through more. Chuck and a dab of bone marrow it is.

But can I improve on that? Nigella’s High-Speed Hamburger, in her book Nigella Express (Chatto & Windus), seems stuffed with extra booty. She mixes the mince with buttermilk, onions, soy sauce and Worcestershire sauce. The buttermilk tenderises the beef but I’m not smitten with the soy and Worcestershire medley. It’s a bit tangy and I’ve enough umami from the beef, so no need for soy.

The Brigade Burger by Simon Boyle (thebrigade.co.uk), has the most ingredients of the day. I mix Worcestershire sauce with 500g of minced rump and oxtail. The oxtail component is nice but preparing it is a slow process – too long if you want fast food at home. There’s also red onion, garlic, mustard, ketchup, Tabasco, breadcrumbs and egg. It’s good, if complex, to make.

Though I’m a fan of simplicity, I’m not averse to experimentation. What about beetroot? Australians love it with their burgers, says Victoria-born cook Jill Dupleix. ‘The idea is actually from Sweden, where beetroot is added to the meat to give it a sweet tang,’ she says. Based on the recipe from her book Simple Food (Quadrille) I combine minced beef, egg yolks, capers, sea salt and pepper in a bowl, add onion and mix in pickled beetroot and juice. The beet sweetens the mince but it’s an altogether different specimen from the other burgers I’ve made today – a convivial cousin in a way.

After much testing, I decide my burger has to be a tribute to my love of beef. I want it simple and I think those burger-eaters of 1884 would agree – mouth-wateringly gorgeous beef is the secret, nothing more, nothing less.

Chloe’s ultimate burger recipe


  • 500g minced beef (chuck steak from a quality butcher if you want the best burger possible)
  • 50g bone marrow, chopped finely or minced, or ask the butcher for minced chuck with 20per cent fat
  • Half an onion, very finely chopped
  • 2tsp buttermilk or natural yoghurt
  • ½tsp freshly ground black pepper
  • Salt
  • 4 Brioche buns, English muffins or normal burger buns will do – you want them to be springy but firm and supportive so they don’t fall apart when you’re eating.

Step 1: Gently fry the chopped onions in a frying pan with olive oil or butter until they’re cooked but not brown.

Step 2: In a bowl, mix the beef, bone marrow, onion, buttermilk or natural yoghurt, salt and pepper.

Step 3: With your hands, make sure all the ingredients are evenly distributed. Divide into four. Shape them into burgers, about 2cm thick. Press the meat firmly together.

Step 4: If cooking inside and not on a barbecue, heat a griddle pan on the hob with a little oil until it’s smoking. Your aim here is to sear. Place each burger on the griddle and cook for 2-3min on each side or a little longer if you want them medium or well done. Don’t prod or squash your burgers or you’ll lose their all-important juices.

Step 5: Rest your patties for at least 5min after cooking they’ll remain warm. While you’re waiting, top each burger with bacon, cheese or pickles, then sandwich in the bun of your choice.

Watch the video: Μπιφτέκια στα κάρβουνα Συνταγή Καλυβίων Make food (August 2022).