Basic Burgers

INGREDIENTS

2 lebanese cucumber

3 sprigs dill

½ tsP mustard seeds

1 garlic clove, peelED and smashed

2 cUPS white vinegar - divided

1 cup sugar - divided

1 raw beetroot

4 tbsP sea salt

500 g beef mince (fattier/courser is better)

500 g beef sausages

6 buns

6 slices cheese

2 bursting ripe tomatoes

½ iceberg lettuce

Condiments: mustard, tomato SAUCE, bbq sauce, mayo, chilli…

Method

The pickles

You have 2 choices here. Just buy your favourite pickles and beets or do a quick version at home - which will be a completely boastful opp if entertaining!

These are deliciously simple and predictable in flavour profile… which is ideal for a basic burger, but you can stretch these concepts out with various spices and flavours! I’ll do a bigger pickle story soon.

These are best if done overnight.

Pickles:

Heat 1 cup of white vinegar, mustard seeds, dill, garlic and ¼ cUP sugar over med heat, until the sugar HAS dissolved. Allow to cool mostly.

Meanwhile slice cucumbers into 4mm rounds and sprinkle with 1 tbsP salt and place in a jar. Once the vinegar has cooled to warm pour over the cucumbers and seal. Place in fridge overnight.

Beets:

Heat 1 cup of white vinegar with ¾ cUP sugar until the sugar has dissolved, remove from heat and allow to cool slightly.

Meanwhile peel and slice the raw beetroot into 4mm thickness and toss in ¼ cUP salt and allow it time to soften - 5-8 mins. Rinse well, then place in a jar and cover with warm vinegar. Allow to cool, then seal and place in the fridge overnight.

The patties

50/50 beef mince and sausage meat, so if you can’t buy sausage meat by the kg at the butcher, just buy some regular snags and de-skin them. A fun sensation, and a kid friendly activity.

Combine the meats and then divide into 6 even portions. Don’t overwork the patties, just loosely form them and squash them flat. They should be about 1cm thick, don’t worry if they seem A little fragile, a crumbly smashed patty is more delicious thaN one that is tight and rubbery. I also like irregular edges, thEY seem to encourage more little crispy pockets.

Cooking the patties is best done on the FLAT plate of a bbq or a cast iron flat pan. Allow the pan to get really hot and hit it with a light lick of oil. A gloss if you will. The burgers will take about 4 mins a side and if adding cheese do as soon as you flip them… which should ONLY happen once.

The buns

A largely debatable topic, but I mix between a brioche or potato bun and a standard bakery flat hamburger roll. It really depends what you feel. I’d steer clear of anything to crusty and tough and make it easy to chey with all that good stuff. 

The cheese

Another debate, just mix it up for fun.