epicuric
Legendary Member
Hot Burgers
Ingredients (makes 4)
500g chuck steak and ribeye (1:1 ratio), minced coarsely
1 tbsp English Mustard
1 tbsp Marmite
1/2 tbsp horseradish sauce.
Season with sea salt and freshly ground black pepper.
Method
Combine the ingredients in a bowl, Divide into four patties, and shape. Grill or fry in a little oil until cooked to taste. If you have minced the beef yourself, and been meticulous with hygiene you can opt for a less than well done burger, otherwise stick to FSA recommended 160 deg F internal temperature.
Serve in a bun (brioche, if you must) with whatever takes your fancy (cheese, bacon, relish, pickles etc.) but go for something that counters the heat of the burger.
Ingredients (makes 4)
500g chuck steak and ribeye (1:1 ratio), minced coarsely
1 tbsp English Mustard
1 tbsp Marmite
1/2 tbsp horseradish sauce.
Season with sea salt and freshly ground black pepper.
Method
Combine the ingredients in a bowl, Divide into four patties, and shape. Grill or fry in a little oil until cooked to taste. If you have minced the beef yourself, and been meticulous with hygiene you can opt for a less than well done burger, otherwise stick to FSA recommended 160 deg F internal temperature.
Serve in a bun (brioche, if you must) with whatever takes your fancy (cheese, bacon, relish, pickles etc.) but go for something that counters the heat of the burger.
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