Burger Plate Food

BURGER PLATE

Steps:

• Using a Microplane or other fine grater, finely grate about 1 tablespoon of the onion from the root end into a large bowl and set aside. Slice the remainder of the onion crosswise into 1/2-inch-thick rings, add to a separate small bowl and fill with cold tap water. Soak the onion rings in the refrigerator to mellow out.
• To the bowl with the grated onion, add the ground beef, panko, Worcestershire sauce, ketchup, brown sugar and nutmeg. Season with the salt and pepper. Form the beef into 4 patties (about 1-inch thick).
• Heat a large skillet over medium. Add enough oil to lightly coat the bottom of the pan and wait until it's shimmery. Carefully add the patties to the pan and cook until browned and caramelized, 2 to 3 minutes per side.
• Remove the pan from the heat, top each patty with a slice of cheese and cover the pan until the cheese is melted and the hamburgers are no longer pink on the insides, 1 to 2 minutes.
• To serve, evenly divide the cheese-topped patties, the tomatoes, pickles and bread among 4 plates. Drain the onions and add to the plates, along with a squirt each of ketchup and mustard. Eat with a knife and fork or, if you'd like, sandwiched between the bread.

BEEF BURGERS - LEARN TO MAKE

Steps:

• Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
• Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
• Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
• Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
• Heat the barbecue to medium hot (there will be white ash over the red hot coals - about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.
• Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don't move them around or they may stick.
• Oil the other side, then turn over using tongs. Don't press down on the meat, as that will squeeze out the juices.
• Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
• Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
• Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.