Organic Beef Burgers
3:28pm Wednesday 27th August 2008
Will Pouget is so fussy about the quality of the beefburgers he will be selling from his van that he even stipulates the cuts of meat that go into the mince. This is the beefburger recipe that Will and his staff have developed in the Vaults and Garden Café for his organic burger van. His burgers will be served with fresh salad leaves and a selection of tasty home-made sauces.
YOU WILL NEED: Two buns or rolls 8oz (250g) organic minced beef created from skirt steak, shin and neck One onion - sliced thin One clove of garlic - chopped fine 1oz of butter Tspn chopped fresh herbs Flour to dust burgers before cooking Malvern salt and freshly ground black peppercorns to season.
METHOD: Slice the onions and chop the garlic.
Heat the butter in a small frying pan and cook the onions until they begin to soften.
Add the garlic to the pan and fry for another moment or two, removing from the heat once the onions begin to brown.
Mix the cooked onions, garlic and the butter they have been cooked in with the mince.
Add the chopped fresh herbs to the mince but do not season at this point. Will Pouget suggests it's better to season the burgers just before placing them on the grill.
Divide the mince mixture into two and shape on a clean, floured surface, by flattening into two rounds that are a little larger than the bun, as burgers shrink during cooking.
Season both sides with a little Malvern salt and freshly ground black peppercorns.
Place the seasoned burgers under a hot grill and cook both sides for about two minutes or until the burgers begin to brown.
Serve in a toasted bun on a bed of salad leaves, adding your favourite sauce or fried onions to heighten the flavour.