Follow our easy recipe for the best burgers in town – they will definitely put the take-way varieties to shame.

INGREDIENTS

SERVES 4.

  • 1 tablespoon olive oil
  • 1 large (200g) brown onion, sliced thinly
  • 4 burger buns, split
  • 4 butter lettuce leaves, shredded
  • 2 small (90g each) ripe tomatoes
  • Tomato chutney, to serve
  • BEEF PATTIES
  • 3/4 cup (50g) fresh breadcrumbs
  • 2 tablespoons milk
  • 500g beef mince (not too lean)
  • 1 medium (150g) brown onion, coarsely grated
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons tomato sauce
  • 1 tablespoon Worcestershire sauce

STEP BY STEP

  1. BEEF PATTIES: Place the breadcrumbs in a medium bowl; pour the milk over. Add the mince, onion, parsley, tomato sauce and Worcestershire sauce. Season with salt and freshly ground black pepper. Use your hands to mix until well combined.
  2. Divide the mixture into 4 even portions and shape each portion into four patties.
  3. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat and cook the onion for 8-10 minutes or until softened. Remove from the pan and set aside.
  4. Cook the Beef Patties for about 5 minutes each side or until cooked through.
  5. Meanwhile, place the buns, cut side up, on an oven tray and toast under preheated grill for 1-2 minutes or until golden brown.  Set aside.
  6. To assemble, top the bottom halves of the buns with lettuce, Beef Pattie, tomato, onion and chutney.

FRAN’S TOP BURGER TIPS:

You will need about 2 slices of sliced bread to make 50g (3/4 cup) breadcrumbs. For burger patties it is best to use mince that has a little fat but not too much. The fat will add flavour and also keep the patties moist during cooking. Too much fat in the mince will cause the patties to expel the excess it during cooking making them shrink considerably and become tough. When shaping the mince into patties make sure the surface is flat and the patties are of equal thickness – this will help the patties cook evenly.

You can make the beef, chicken and lamb patties up to 24 hours ahead of cooking, which will not only cut down the preparation time but also allow the flavours in the patties to develop further. Place them in a single layer on a plate and cover with plastic wrap. Refrigerate until required.

Uncooked beef patties will freeze well. Separate them with freezer wrap or non-stick baking paper and then pack into a freezer bag or airtight container. Seal, label and date. Freeze for up to 1 month. Thaw overnight in the refrigerator.