We believe that this (and we are yet to find better) is the best burger recipe out there and it’s so adaptable, you want the cheese, put it in; don’t want the chilli fire, leave it out; don’t want the bacon.... Hmmm... can’t help some people! That too can be taken out of the recipe without changing another thing.
There’s a few steps to follow, but it is the Ultimate Burger, so we believe it’s worth it. The steps are easy with time for a cuppa in between, so why not give it a try.
You will need;
1 large onion, finely chopped
4 rashers of good quality dry cured smoked bacon, finely chopped
1 log of goats cheese (about 125g)
1 Scotch Bonnet chilli, very finely chopped (milder chilli would be fine too)
1KG minced beef, minimum 15-20% fat
Salt and pepper
60g Bite Me Spices Brilliant Burger Mix
1 tbsp vegetable oil
Also 16 squares of 8cm x 8cm greaseproof paper. (optional but useful)
Fry onion in the oil until softened. Add bacon and fry for a further 5 minutes. Leave to cool.
Mix the goat cheese and finely chopped chilli in a bowl, season with salt and pepper. Tip mixture onto a rectangle of clingfilm. Roll tightly into a log shape and freeze for 30 minutes to firm up.
- In a large bowl combine the meat and 60g of the Brilliant Burger Mix. When the onions and bacon are completely chilled, add to the meat and mix well to combine. Chill until needed.
If you make a lot of burgers, you might want to invest in a burger press. It does help the mix to form firm and uniform shapes but it isn’t needed. I’ve gone for some in the press and others freeform to give you an idea. The assembly remains the same.
Weigh out 125g of meat and shape into balls. You should make 8 for this recipe.
Take the cheese out of the freezer and cut into 8 slices about 10mm thick.
Place a sheet of greaseproof paper in the press (or on a board) Using halt the meat, shape into a disc. Top with a slice of cheese. Make a disc with the remaining meat and place on top. If using the press, place another sheet of greaseproof paper on top and bring down the lid of the press. If shaping by hand, press down, remove the top layer of greaseproof and form a good burger shape. Replace the greaseproof.
Chill the burgers in the fridge for an hour or so if you have the time.
Over direct heat on the BBQ, we like our burgers slightly pink, so 3 minutes a side, 4 if you want them cooked further.
In a hot pan with a little oil, cook for 3-4 minutes a side. Enjoy