BEST HOMEMEADE BURGER!
The origin of the hamburger is not particularly clear but one plausible version is that at the end of 1800s, European emigrants reached America on the ships of the Hamburg Lines and were served meat patties quickly cooked on the grill and placed between two pieces of bread.
- 1kg of Minced Beef
- 2 small onions, peeled and grated
- 1 bunch of fresh chopped parsley
- Salt and freshly ground pepper
- 1-2 tsp Tabasco sauce
- 2-4 tbs of sunflower or olive oil
- 6 burger buns, to serve
- Fillings of your choice, lettuce, onions, tomatoes and cheese often find their way in to our burgers.
Place the minced beef in a bowl with the chopped onion. Add parsley, salt and pepper, and the Tabasco and mix together until everything is thoroughly combined.
Form the mixture into six large burgers, using wet hands to prevent the mixture sticking. Ideally, chill the burgers for at least 30 minutes before grilling. This will allow the meat to firm and helps it to stay together when cooking. Line the grill pan with foil and preheat the grill for about five minutes before cooking. Brush the burgers with oil on one side. Lay them, oiled-side down, on the grill and brush the tops with oil. Grill, about 10cm from the heat, for about two to three minutes on each side for rare burgers, four to five minutes for medium, six minutes for well.