To celebrate #NationalBurgerDay, here’s my recipe for a real cracker of a burger. These are more for Mum and Dad what with the mustard, but you could leave that out so the kids can have some too.
Makes 4 burgers.
You will need:
500g lean beef mince (10 or 12% per cent fat preferably)
4 spring onions, chopped
2 cloves of garlic finely chopped (or 1 and a half tbsp of garlic puree)
2 tsp of Dijon mustard or English mustard (depending on your taste buds)
3/4 of a block of feta cheese, crumbled into little pieces.
1 medium egg beaten
Salt and Pepper
Wholemeal burger buns
Put the mince, spring onions, garlic, mustard, feta and egg into a mixing bowl. Mix everything properly using your hands (don’t worry about getting them mucky) for a minute or so, before adding some salt and pepper to taste. Divide the mixture into four equal piles, then flatten and mould each piece with your hands until you have the shape you want. Ideally, you want to put these into the fridge to ‘set’ and allow the flavours to mingle for around half an hour, but you can cook them straight away.
If you want to prepare these the day before, make sure you separate each burger with cling film or greaseproof paper to make sure they don’t stick and become one giant meatball.
You can cook burgers on either a griddle pan, a George Foreman grill or the barbecue; it really comes down to personal taste. I prefer a griddle.
Heat the griddle pan, and brush each burger (or use a spatula) with a little bit of olive oil, then place onto the hot griddle. Cook for around 5 minutes for medium before brushing the unoiled side and turning them over for the same amount of time. (If you want them well done, just add an extra minute or so to each side). At this point, throw your sliced wholemeal buns on the griddle for 30 seconds on each side to toast them up.
Serve the burgers in the wholemeal baps with sliced red onion, lettuce and whichever condiments you prefer.