Why eat out when you can make THE most delicious offerings in the comfort of your own home?! There’s nothing better than a moist, juicy, tender burger, and there’s one method that ensures a mouth-watering result, every time, which is putting a small slab of flavoured butter in the centre of the raw burger. This melts through the meat as the burger cooks, making it oh-so-tender. Don’t believe me? Go on, try it, I promise you won’t regret it.
The quantities below will make 4 burgers.
You will need:
500g mince beef (must be at least 20% fat)
1 red onion, finely diced
1 clove garlic, crushed
1 teaspoon ginger, finely minced
1 heaped teaspoon English mustard
1 teaspoon garam masala
60g room temperature butter, mashed with 2 teaspoons garam masala 4 burger buns Optional extras:
5cm section of cucumber, grated & squeezed to remove excess liquid 3 heaped tablespoons of yogurt
1 red pepper, cut into long slices 3 shallots, cut into slices
1. In a bowl, put the beef, red onion, garlic, ginger, mustard and 1 teaspoon of garam masala. Knead the mixture for 5 minutes, cover with cling film and put it into the fridge
2. In a separate bowl, mash together butter and 2 teaspoons of garam masala. Divide the butter into 4 equal portions, and shape into flat discs (roughly 3cm round). Put these discs into the fridge to chill for 30 minutes.
3. Once they have chilled, take both the discs and the beef mixture out of the fridge. Divide the beef into 4 equal portions, and shape them into patties.
4. Slide one disc into the centre of each patty, making sure that the butter is completely encased in the meat.
5. Cook the burgers under a hot grill, turning them three times during the cooking (so that each side of the burger faces the heat 2 times). You will notice the butter melting through the burgers, leaving them moist and tender. Once the meat is cooked all the way through, the burgers are ready.
6. Optional extras: I like to serve these burgers with a raita sauce (made by combining the cucumber and yogurt) and topping them with some softened shallots and cooked pepper. To do this, simply put 1 teaspoon of oil (I like olive oil for this) and the pepper and shallot slices into a hot frying pan. Keeping the heat fairly high, cook the vegetables for roughly 5 minutes, moving them with a spatula so that they don’t stick/burn. Assemble by spreading the buns with the raita, then put the burger on, topped with the vegetables.
By Safia Hothi-Bellamy of Pure Punjabi
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