What goes into your perfect hamburger, and what goes on top? Is beef still best for burgers, and where serves the finest in the world?
The perfect burger is a very personal matter – the herbs, the seasoning and the garnish are all down to you, but for tender meat, and an intensely savory flavor, you can’t beat a slug of stout in your mixture.
The Perfect Burger Recipe
4 Beef tomatoes
2 Onions, thinly sliced
2 Garlic cloves, peeled
2 Shallots, finely chopped
2 sprays Sunflower oil
1 tablespoon Worcestershire sauce, or to taste
175 g/6 oz Fresh lean beef, such as topside, minced
Tomato ketchup, to serve (optional)
Put the beef mince in a bowl and add the shallots, Worcestershire sauce and pepper to taste. Mix together and, with damp hands, shape into 4 equal-sized burgers. Place the burgers on a plate, cover lightly with cling film and chill in the refrigerator until required.
Preheat the grill to high and line the grill rack with foil. Heat a non- tick frying pan, spray with the oil and add the sliced onion. Cook over a low heat for 12-15 minutes, stirring frequently until the onions are tender. Keep warm if necessary.
Cut the tomatoes into thick slices and the garlic cloves into slivers. Stud the tomatoes with the garlic and place on the grill rack together with the burgers.
Cook the burgers for 3-4 minutes on each side, or according to personal preference. If the tomatoes are cooking too quickly, either remove them and add a little later or remove and keep warm. Serve each burger between the thick tomato slices with the onion garnish, and ketchup if using.
The ingredients and the instructions listed here definitely makes the perfect burger! The leaner varieties produce burgers that are drier with a denser, tighter texture. Don’t use previously frozen meat as juices are lost during defrosting. If making ahead, cover with plastic wrap and refrigerate for no more than a day. Enjoy!