FINGER LICKIN' FRIDAY
I'm not overly keen on burgers. In fact, I have never eaten a burger from a fast food outlet… besides Grill'd (of course). Nope, I've never even had a burger with a McHappy Meal. But every man likes a burger, right? Mine especially! Some days when we are both around for lunch, Josh suggests we make Meatball Subs, but one week, it seemed time to switch things up a little. Enter, the simple burger filled with the perfect ratio of meat:bun:rabbit food… and I do love the perfect ratio!
What you'll need:
4 burger buns, split in half
400g good quality minced beef (marbles of fat are good!)
1/4 cup of breadcrumbs
1 egg, lightly beaten
2 cloves garlic, minced
250g cherry tomatoes, halved or chopped roughly
1 tablespoon parsley, chopped
1 tablespoon red wine vinegar
Cos lettuce leaves
8 slices of tasty cheese
Salt and pepper
What to do:
Preheat the grill to 180C.
In a bowl, combine the mince, breadcrumbs, egg and garlic. Season super well. Roll into balls of about 100g each and flatten slightly to form patties.
Combine the cherry tomatoes with the parsley and red wine vinegar. Season with salt and pepper and set aside.
Place all of the burger bun halves on a tray and grill for 2-5 minutes or until crispy. Flip each half over and grill again. Set aside.
Heat some oil in a frypan over medium-low heat. Once hot, add the patties. As the patties fry, you'll be able to see how well they are cooking. Once you can see that the patties have cooked 1/3 - 1/2 of the way up, flip it over. It should be nice and caramelised. Cook until you can see that the other side has cooked just as well. Turn off the heat and leave to rest in the pan for 5 minutes.
Spread relish over the base of each burger bun. Place two slices of cheese on each bun and then place the meat patty on top. Add the tomatoes on top of your patty and place a large lettuce leaf on top again. Pop the top half of the burger bun on and enjoy!