Beef burgers are my go to comfort food. There is something about beef and brioche which is just so pleasing, and there's nothing better than making the burgers, buns, and chips at home! I like to keep my burgers simple. Everyone has their preference, mine is to add a little sweet, a little heat, a little sharpness, which is why I always add ketchup and yellow mustard on top of my burger along with chopped gherkins. If I really feel in the mood, I will lightly sauté some sliced onion in the pan after I've cooked the burgers with a little butter. That way they can soak up any beef juices which have been left in the pan. That's it though. Add cheese if you like. Keep it simple I say.
This recipe should feed two or one very hungry person. I fall into the second category and so opt to go with two burgers in one bun. As for the steak you use, it's up to you. It doesn't need to be the most expensive cut, rump will do. Ideally if you can pick something marbled rather than surrounded with a large piece of fat. I've listed ribeye only because when I made mine it was on offer in the supermarket.
Makes 2 Hands-on Time 10 minutes plus resting Cooking Time 4 minutes plus resting
Ingredients 200-250g Steak (such as rump or ribeye) 1/4 tsp Salt Pepper for seasoning Oil for greasing (I use olive oil. You may want to use flavourless e.g. sunflower or vegetable)
2 Brioche buns (such as Sourdough Demi-Brioche Buns)
Equipment Kitchen scissors Food processor Bowl Baking parchment Frying pan Kitchen paper Foil Spatula
Snip the steak up into chunks and add to the food processor. If the steak is fatty only add a little, discard the rest.
Scatter the salt over the top along with a couple of twists of freshly ground pepper.
Pulse the steak a couple of times before leaving the machine running for 1 minute on a low speed until you have a smooth mince.
Transfer the beef to a bowl and set aside to rest for 15 minutes.
Lay a piece of baking parchment on the worktop next to you.
Take half of the beef and shape it into a round. Flatten it as much as possible and place onto the parchment. Repeat with the remaining beef, placing it next to the first burger.
If you are planning on cooking the burgers later, cover with another piece of parchment and leave them to rest in the fridge. Remember to take them out ahead of cooking, allowing them to come to room temperature. You can also place them in a freezer bag and freeze at this point if you’re making them in advance.
When you’re ready to cook the burgers pour a drop of oil into a frying pan and wipe around with a piece of kitchen paper.
Place the pan over a medium heat and leave for a couple of minutes until it has fully heated up.
Place a sheet of tin foil on the worktop whilst you wait for this to happen.
Add the burgers to the pan and keep an eye on them, they should only need 2 minutes each side.
When you have nearly finished cooking the burgers, press down on the tops of them using a spatula to release a little juice and flip them back over to bathe them a little in the beefy flavours.
Transfer the burgers to the tin foil. If you’re having a cheeseburger place a piece of cheese on top of the burgers now.
Leave the burgers to rest for 5 minutes whilst you prepare you buns.
Unwrap the burgers when the 5 minutes are over and plate up.