Ingredients (Serves 6)
- 1 tbsp oil or butter
1 large onion, finely chopped
1kg roughly minced chuck steak (or any non-lean mince)
100ml stout
2 tbsp brown breadcrumbs
2 tsp chopped herbs (parsley or thyme work well)
1 tsp salt
Black pepper
Garnishes, sauces and rolls, as desired
Heat the oil in a frying pan over a low heat, and cook the onion until soft and slightly browned. Leave to cool.
Spread the beef out and sprinkle over the onion. Add the stout, breadcrumbs, herbs and seasoning and mix together with a fork, being careful not to overwork it.
Divide the meat into 12 flattish burgers, putting a dimple in the centre of each. Cover and refrigerate for an hour.
Cook the burgers on a medium to hot barbecue or griddle pan: leave them undisturbed for the first 3 minutes so they build up a good seal on the bottom, then carefully turn them over, adding a slice of cheese on top if desired. Cook for a further 4 minutes for rare, and 7 for well done, and allow to rest for a few minutes before serving. (You can toast buns, cut-side down, on the barbecue at this point.)
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?
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