Your favorite Friday night dinner, and your favorite answer to the “what’s for lunch today” question you used to ask your mother on a daily basis: burgers. Let’s not kid ourselves here, we all love them, and wish we could live on nothing but them.
The best burgers are not only homemade, but also self-made. The recipe I will give you today is 100% authentic burger, simple, meaty, and right. Let’s start with the patty recipe, for that you’ll need:
- 1 kg lean beef, finely minced (pick a cut with a decent amount of fat in it)
- 1/2 cup Worcestershire
- 1 tbsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 egg
- 1/2 cup fine breadcrumbs
Pro tip: for the love of everything that is holy, when you go to buy your meat, DO NOT let the butcher or the clerk talk you into buying pre-minced meat, it’s a load of waste mixed together so that the greedy seller can make more profit.
Mix the whole list in a bowl, make sure everything’s nice and homogenous. Divide the mixture into 4 equal meat balls, and with the palms of your hand, press them to form a nice patty, slightly bigger than the size of a burger bun, as cooking the meat will cause it to shrink. You can even turn pro and treat yourself to a patty maker (let’s be honest, you know you’ll look good pressing that burger).
Now, for the rest of the masterpiece. The thing about burgers is that once you cook your meat right, and by right, I mean not well done (you can on the other hand slice pieces of wood if you like your meat well done, it’s pretty much the same thing once you add Worcestershire), you can get really creative. Building a burger is pretty nice once you get the hang of it, so let’s get to it. The following is a list of suggested toppings, feel free to mix and match:
- Cheese (Mozzarella, Cheddar, Emmental, or even Goat cheese)
- Dijon mustard (if you use that American imitation, we can’t be friends)
- BBQ Sauce
- Sautéed mushrooms and onions
- Arugula (Roquette)
- Fresh tomatoes
- Bacon, Mozz, Tomatoes, Dijon, Mushrooms
- Mushrooms, Cheddar, Onions, Dijon, Mayonnaise, Tomatoes, Lettuce
- Cheese (lots of it), Bacon bits, Ciboulette, Dijon
- Emmental, Arugula, Mushrooms, Mayonnaise
And lastly, my definite favorite: Goat cheese, Bacon bits, Arugula, Mushrooms, and a tiny, tiny, tiny bit of honey.
Pro-tip: after you cook the bacon, don’t throw its grease away, use it to pan-fry the mushrooms and/or the onions. You won’t be sorry.
You are now the proud crafter of one of the best burgers you’ll ever have (I have testimonies that can confirm this). Don’t forget to share your comments!