So, you may have seen on Instagram, but if not, on Friday I made burgers!! It was really quite exciting because I'd never made them before and for my dad's father's day present I bought him a burger press (not completely necessary but a novelty item that is handy and nice to have). So, being rather pleased with the outcome I thought I would share my recipe with you :)
annndd for the relish: 1 large red onion 5 (ish) plum/medium sized tomatoes white wine vinegar sugar -to taste |
Soooo your first step is to mix together all of your burger ingredients. You don't actually have to use the particular ingredients that I chose. You need a meat and a combining ingredient (egg and breadcrumbs) but the spices/herbs etc you can change out for whatever you like. Also, I would chop the onions into various sizes, it adds something extra I think :)
Next, form into even balls. I made 4x 150g and 1x 90g -ideally, you would weigh the total mass of the burger meat and divide by how many burgers you want but I didn't think of that.
Next, form into even balls. I made 4x 150g and 1x 90g -ideally, you would weigh the total mass of the burger meat and divide by how many burgers you want but I didn't think of that.
Now is the exciting part (for me anyways). Cut squares of greaseproof paper about 12cm x 12cm for each burger. Using either a burger press or a large cookie cutter, press the ball down with your hands so it is relatively even and touches the edges of your shaping device (at this point, if like me you used a burger press then go ahead and press down with all your weight).
Now refridgerate for 40 minutes to 1 hour. I ended up only giving mine 35 minutes as we were short on time. I would recommend quite a bit longer and some of mine started to fall apart. Alternatively, pop in a tupper-ware box, separated by greaseproof and put in the freezer. Just make sure they are completely defrosted by the time you want to cook them.
Now refridgerate for 40 minutes to 1 hour. I ended up only giving mine 35 minutes as we were short on time. I would recommend quite a bit longer and some of mine started to fall apart. Alternatively, pop in a tupper-ware box, separated by greaseproof and put in the freezer. Just make sure they are completely defrosted by the time you want to cook them.
Finally, heat up a large frying pan and pour about 3 tablespoons of vegetable oil in it. At the same time, you can warm up a dish in the oven for when your burgers are cooked to keep them warm whilst the rest of your dinner is getting ready.
When your pan is ready, flip your burger into the pan, peeling back the paper and being carefully the oil doesn't spit on your hand. (I didn't time how long I cooked each side for but basically...) Cook until it is brown over half way up the sides and the bottom is starting to go a nice dark brown (very technical). Then turn over and cook until its brown throughout- you don't want any of it to be pink! Then voila, your burger is done, put into your pre-heated dish and move onto the relish.
When your pan is ready, flip your burger into the pan, peeling back the paper and being carefully the oil doesn't spit on your hand. (I didn't time how long I cooked each side for but basically...) Cook until it is brown over half way up the sides and the bottom is starting to go a nice dark brown (very technical). Then turn over and cook until its brown throughout- you don't want any of it to be pink! Then voila, your burger is done, put into your pre-heated dish and move onto the relish.
{ as you can see in the photo, I actually cooked the relish whilst the burgers were in the fridge but the instructions could get rather confusing if I wrote it like that }
Chop your onion in half from root to tip and cut into fine half-rings. Chop your tomato however you like and if you want to add more then go ahead, this recipe is very much put as little or much as you want.
Put the onion and tomato into a small saucepan and pour about 200ml of vinegar over it. Add roughly 4-5 tablespoons of sugar~ with this, its really just depends on how sweet you want it, I actually just chucked some in so I'm estimating the amount.
Now simmer for 10-15 minutes or until the relish completely purpley-redand soft. Taste some and see if you need to add more sugar/vinegar etc. I added a little more because I like things sweet :)
Now all that's left for you to do is eat it!! We ate ours with salad, coleslaw, couscous and jacket potato but basically just whatever you would usually have with a BBQ.
Chop your onion in half from root to tip and cut into fine half-rings. Chop your tomato however you like and if you want to add more then go ahead, this recipe is very much put as little or much as you want.
Put the onion and tomato into a small saucepan and pour about 200ml of vinegar over it. Add roughly 4-5 tablespoons of sugar~ with this, its really just depends on how sweet you want it, I actually just chucked some in so I'm estimating the amount.
Now simmer for 10-15 minutes or until the relish completely purpley-redand soft. Taste some and see if you need to add more sugar/vinegar etc. I added a little more because I like things sweet :)
Now all that's left for you to do is eat it!! We ate ours with salad, coleslaw, couscous and jacket potato but basically just whatever you would usually have with a BBQ.
I hope you liked this recipe and if you do try it, let me know!
lots of hugs,
abbey xx
lots of hugs,
abbey xx