Basic Beef Burger Pattie Evidence of Research
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Basic beef burger pattie
· 750g beef mince (like topside)
· 1 large brown onion, grated
· 2 garlic cloves, crushed
· 1 tbsp Worcestershire sauce
· 2 tsp Tabasco sauce (optional), or to taste
· 1/4 cup chopped fresh continental parsley
· 70g (1 cup) breadcrumbs, made from day-old bread
· 1 egg, lightly whisked
· Salt & ground black pepper, to taste
· 2 tbs olive oil
· 6 hamburger buns, halved
· 150g cheddar cheese, thinly sliced, to serve
· 3 medium (about 450g) ripe tomatoes, sliced, to serve, homemade (see related recipe) or purchased tomato sauce, to serve
· 6 Iceberg lettuce leaves, shredded, to serve
Method
1. Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat.Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture.The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
2. Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
3. Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
4. Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will
[->1]
Basic beef burger pattie
· 750g beef mince (like topside)
· 1 large brown onion, grated
· 2 garlic cloves, crushed
· 1 tbsp Worcestershire sauce
· 2 tsp Tabasco sauce (optional), or to taste
· 1/4 cup chopped fresh continental parsley
· 70g (1 cup) breadcrumbs, made from day-old bread
· 1 egg, lightly whisked
· Salt & ground black pepper, to taste
· 2 tbs olive oil
· 6 hamburger buns, halved
· 150g cheddar cheese, thinly sliced, to serve
· 3 medium (about 450g) ripe tomatoes, sliced, to serve, homemade (see related recipe) or purchased tomato sauce, to serve
· 6 Iceberg lettuce leaves, shredded, to serve
Method
1. Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat.Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture.The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
2. Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
3. Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
4. Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will