Hairy Bikers Beef Burger Food
THE BIKER BURGER
This is the perfect burger. The beauty is in its simplicity - just chuck steak and a little seasoning.
Provided by The Hairy Bikers
Categories Main course
Yield Makes 4 large burgers or 10 sliders
Number Of Ingredients 15
Steps:
- Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco.
- Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2-2.5cm/¾-1in thick.
- For the burger sauce, mix together all the ingredients in a bowl.
- Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers - there's no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce.
HOME MADE BEEF BURGERS
Delicious beef burgers perfect for barbequeing
Provided by JAYv2
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat up the oil in a frying pan and add the diced onions.
- Reduce down the heat and let the onions sweat slowly, adding in the garlic to ensure it doesn't burn and become bitter.
- Add the beef to a mixing bowl and break up with your fingers.
- Tip in the onions and garlic, once cooled slightly and mix together thoroughly.
- Add salt and pepper and the dijon mustard.
- Pour in the egg and ensure that it has been mixed right the way through the beef and onions.
- Seperate the mixture into 4 portions and start moulding using your hands into burgers. Create a depression in the centre, this will ensure the burgers cook evenly and flat. Place in the fridge to chilled and stiffen.
- Once chilled and with the barbeque lit and the coals simmered down, place the burgers on the BBQ.
- Ensure that each side has sealed, if not they'll fall apart when you lift them off. Turn them over until cooked through or to the desired pinkness in the centre.
- Serve on crusty ciabatta with fresh watercress or leafy salad and enjoy. These can be frozen and defrosted for use later on.
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- In a small bowl, toss the cheese with the cornstarch. Rub the garlic all over the inside of a medium saucepan, then add the clove to the pan with the lager and bring to a boil. Add the cheese mixture in large handfuls, stirring until melted, and bring to a boil. Add the mustard, season with salt and pepper and simmer over moderate heat until thickened, about 3 minutes; keep warm over low heat.
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- Light a grill. When the fire is medium hot, oil the grate. Grill the burgers for about 10 minutes, turning once, for medium meat. Move the burgers away from the heat and grill the cut sides of the buns for about 1 minute, until toasted.
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- Cut the boar into chunky pieces, each about 2.5cm. Trim off any really hard fat or sinew as you go – this is important, as boar sinew is very tough. Season the meat well with salt and pepper.
- Fry the chunks of boar over a medium-high heat until nicely browned on all sides, turning them every now and then. Do this in a couple of batches so you don’t overcrowd the pan, adding more oil if necessary.
- Add a little more oil to the pan in which you browned the boar and fry the bacon for 2–3 minutes, or until the fat crisps and browns, then scatter it over the meat.
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