Beef Burgers with Soft Burger Buns & Crispy Onion Rings
The recipe below uses the left over pan juices and fat to quickly fry some onions which are a great accompaniment to the burgers. To make the whole experience more luxurious, serve with polenta coated onion rings, which are a cinch to make.
Servings Prep Time
4 15Min
Cook Time
10Min
Servings Prep Time
4 15Min
Cook Time
10Min
Ingredients
Instructions
  1. Mix together all the ingredients for the burgers quite gently. Don’t knead hard, and keep meat quite loose. Form into 4 burger patties and make a deep indent in the middle of each burger to avoid the burger from bulging in the centre whilst cooking. Cover and keep chilled until ready to cook. Take out of the fridge about 30 min before you plan to cook them.
  2. Heat a large cast iron griddle or pan. If using a frying pan, add a tiny bit of oil just to give a light coating on the base of the pan.
  3. Before placing in the pan, season the patties generously with sea salt on the outside and place that side down into the hot pan.
  4. Season the other side (now on top) and leave them to cook, undisturbed, for 4-5 min. Flip over and cook for another 4-5 min. I am aiming for medium, (see my note at the start of the recipe).
  5. Once done you can check the temperature, if you have a thermometer – for medium it should be 60C (140F)
  6. Cover the burgers and keep warm.
  7. Pour out excess fat from the pan and retain about 1 tablespoon, and quickly fry the sliced onions on a relatively high heat until they are slightly browned at the edges. These make a nice accompaniment to the burgers.

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