Burgers! Burgers! Burgers!

I seem to be making or experiencing plenty of burgers...both home made and restaurant.

Personally I think the raw materials and the seasoning are important – but the bun does have a bearing on the enjoyment overall.

We went to Blas Burgerworks on Wednesday (after a flood at Pizza Express) and I had a fabulous burger with bacon and avocado.  Very succulent texture, great fresh salad and a good bread bun – but I personally felt the burger was slightly underseasoned (no probs – there’s salt to add - completely remedying this) and the guacamole did squish out just a bit too much (lots of licked fingers required).

The Haloumi stack  -Grilled halloumi, wilted spinach, field mushroom, roast sweet peppers & caper aioli  was well recommended, as was the Bacon Cheese burger – using Cornish Blue or Davidstow Cheddar, and dry cure smoked bacon.   Chips weren’t chunky (as I remembered from last time) but very very hot and tasty.

Meanwhile, a few days before, I helped Bella make 4^th July burgers for a BBQ in Academy Place, for a very very select party.

Bella’s 4^th July Burgers

What you need...

500g Minced beef (less than 12% fat)
1 small onion, chopped very finely
Salt and pepper
1 egg, beaten well
1 slice bread, made into breadcrumbs

For sealing..

1 x 15ml sp sunflower oil



To serve..

Quality Bun, sliced tomatoes, sliced gerkins, lettuce, tomato ketchup, mayonnaise, chillis, cucumber, rashers of streaky bacon, sliced cheese....the list is endless

How to...

Mix all the ingredients together in a bowl.  Combine until well mixed.
Form into 6 patties, forming and shaping with hands.
Start the cooking process off by quickly sealing the burgers in a frying pan, both sides.
This helps to keep them from breaking up on the BBQ (or they could be finished off in the oven  -
180 C/350 F/Gas 5)

 Place in lightly toasted bun and add whatever you wish