Homemade burger recipe
The ultimate homemade burger This ultimate burger recipe is simple and deluxe – you'll never make a homemade burger the same way again! Well-seasoned, high quality beef, fresh, crisp toppings and a cracking special sauce will outshine any fast food version. 225g–250g/8–9oz beef mince, 15% fat1 level tsp saltground black pepper1 brioche burger bun (cut side toasted) 225g–250g/8–9oz beef mince, 15% fat 1 level tsp salt ground black pepper 1 brioche burger bun (cut side toasted) 1 tbsp tomato ketchup2 tbsp mayonnaise1 gherkin, finely chopped½ small red onion, finely chopped2 tbsp freshly chopped dill 1 tbsp tomato ketchup 2 tbsp mayonnaise 1 gherkin, finely chopped ½ small red onion, finely chopped 2 tbsp freshly chopped dill 2 slices smoked streaky bacon, cooked1 slice mature cheddarLittle Gem lettuce1 slice beef tomato 2 slices smoked streaky bacon, cooked 1 slice mature cheddar Little Gem lettuce 1 slice beef tomato Method Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes.For the sauce, mix all the ingredients together. Set aside.Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat. Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through. Serve the burgers and sauce in the toasted bun with the toppings of your choice. Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes. Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes. For the sauce, mix all the ingredients together. Set aside. For the sauce, mix all the ingredients together. Set aside. Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat. Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat. Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through. Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through. Serve the burgers and sauce in the toasted bun with the toppings of your choice. Serve the burgers and sauce in the toasted bun with the toppings of your choice. Recipe tips Use the best mince you can buy and season it well. You need some fat for flavour, so 15% fat mince is ideal. It’s important that the meat is room temperature before cooking as it will cook more evenly and make for a more tender burger.