Beef burger with cheese and bacon.

Perfect Home-Made Beef Burger

Perfect Home-Made Beef Burger

This recipe will show you how to make a perfect home-made beef burger and how to build it into a delicious burger bun.

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Introduction

I spent yesterday making these gorgeous burger buns. It seemed a good idea today to use them to make some burgers. The buns turned out so well that it would be a shame not to make the most of them. It seemed only right that the burgers be made with as much love as the buns were. So this recipe is basically about making the best damned burgers we can!

I like to keep my burgers nice and simple. A lot of homemade burger recipes will tell you that the ultimate burger is filled with fresh garlic and chopped onion. They’ll tell you then that you will need to “bind” the whole thing with an egg, or even with flour or breadcrumbs. The truth is that the mince itself is perfectly capable of holding everything together. If anything, faffing around with everything else just makes it looser! All you really need is some seasoning and the garnish you want to go with it.

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It’s not that I don’t think a burger should be seasoned, nor even that I think it needs to be beef, more beef and nothing but beef. I simply believe that the tastiest burgers are pretty simple and straightforward. After all, for the most part, do we not eat burgers as part of a composite whole? We have the crispiness and crunchiness of the salad. We also have the tang and tinge of relish. There’s really no need to force these textures and flavours into the meat itself? The beef is already doing a very, very important job. It’s being beefy! That’s what we need it to do. It’s the only thing we can’t already do with another ingredient!



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Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Beef burger with cheese and bacon.

Perfect Home-Made Beef Burger

This recipe will show you how to make a perfect home-made beef burger and how to build it into a delicious burger bun.
Course Main Course
Cuisine American, English
Servings 2

Ingredients
  

  • 500 g Beef Mince
  • Beef Fat/Suet Optional
  • Butter
  • Oregano
  • Pepper
  • Garlic Powder
  • Salt
  • 2 Burger Buns
  • 4 Rashers Bacon
  • Burger Relish
  • Lettuce
  • Provolone Cheese
  • Mayo

Instructions
 

  • Before we begin, you’ll want to work out if you want to add any fat to the mince. If you’re working with decent, high quality mince from a butcher, you’ll probably have nothing to worry about, but if you’re working with good old fashioned supermarket mince, you might want to play around and tweak the fat percentage. A really juicy, tasty burger wants to be around 20-30% fat. Supermarket beef is often quite a lot less, weighing in at 12% or even 5%. So, if needs be, add a little beef fat or butter to the mince and mix it all together.
  • Finely chop the oregano and add it to the mix, then add a good whack of garlic powder and salt and pepper to taste. Be generous!
  • Combine everything thoroughly, but softly enough that you keep the mixture nice and loose.
  • Pre-heat an oven to 180c.
  • Finely chop some lettuce and set aside for after.
  • Flour the bacon and put them in the oven until cooked through and crisp. This can take half an hour or so.
  • Place the burgers into a searing hot pan and cook each side until substantial colour and caramelisation develop, then finish in the oven for 10-12 minutes.
  • Optionally, add a slice of provolone cheese to the top of each burger as they cook.
  • Once your burgers are in the oven, halve the buns and butter them, then place them face down in a clean pan until they begin to brown.
  • Spread a little mayo on the bottom bun and relish on the top.
  • Add a little lettuce to the bottom and then place the two burgers on top, followed by the bacon and the final bun.
Keyword beef, beef burger, burger

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