A purist hamburger recipe due to the fact that there is nothing added to the beef used to make the burgers other than salt and pepper and a little water.
Often we see hamburger recipes where eggs, breadcrumbs and other weird concoctions are added which only impair the natural flavour of the beef.
We recommend using the highest quality mince you can get for a really satisfying flavour that might give a lot of famous burger joints a run for their money. Serves 2.
- 250g minced/ground beef
- 3 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 hamburger buns
- Optional toppings:
- Thinly sliced tomato
- Diced onion
- Sliced Gherkins (optional)
- Slice of Jack or Cheddar Cheese (optional)
Optional Condiments: Tomato Ketchup, Mustard, Relish, Pickles.
1. Mix the beef, water, salt and pepper in a bowl using your hands until everything is thoroughly mixed together.
2. Shape the mixture into two uniform, flat patties, depending on how thick you like them. It is recommended to make them about 1inch thick. This thickness should yield two patties.
3. Shape each pattie on a plate using your hands and a spatula, the spatula will be a great help to turn the patties over and to also flatten them to the required thickness without the patties breaking apart.
It is recommended not to handle the patties for a very long time, as the more the beef is handled, the more tendency the patties will have to fall apart and will spoil the end result.
4. Heat a FLAT pan to high heat (NO OIL necessary), when the pan is very hot gently add the patties and let each side seal on the high heat for about 1 minute. After 1 minute flip the burgers gently and heat for another 1 minute to seal the other side.
5. Lower the heat to medium and cook the patties for a further 8 minutes, turning occasionally, until no longer pink in the centre of the patties.
Serve on buns and add toppings and condiments of your choice.
TIP: Make sure you only use a flat pan, if you use a griddle pan, it will be very difficult to turn the burgers over.