Back in the days when Bernard King was our king of chefs on TV, burgers were less about where the beef came from than about improving the taste of everyday hash. I still make my burgers this way today. With this kind of recipe, you can cook them well done and still have a nice juicy burger at the end.
300g onion, peeled and chopped
1 garlic clove, peeled and chopped
200 ml of water
1 teaspoon of salt
1 egg of 60g
1 teaspoon each soy sauce, Tabasco and Worcestershire sauce
1 kg of ground beef, 5 to 12% fat
50g dried white breadcrumbs
1. Put the onion, garlic, water, salt and oil in a saucepan, stick the lid on and boil vigorously for 6-8 minutes. Then remove the lid and continue cooking over high heat until the water has completely evaporated and the onions are sizzling, very soft and starting to brown.
2. Off the heat, pour them into a bowl and let cool. Add the egg and a teaspoon of soy sauce, Tabasco and Worcestershire sauce.
3. Add the mince and breadcrumbs then work everything evenly with your hands. Divide into six 220g portions, shape into burgers, then refrigerate for a few hours before using if you have time. Grill or fry according to your preferences.
To make Dan Lepard’s burger with the batch, you will need the following recipes:
Beer onion rings
Scallops with pumpkin and onion seeds
Burning shrimp fritters
Sweet corn coriander garnish