I usually love my steak in one piece but sometimes only a burger will do. If that burger is made with coarse ground steak, all the better. Now the weather has calmed down a little, for some at least, our minds turn automatically to more casual dining. Either barbecue or relaxing in the sunshine with a lovely steak burger.
Lean beef mince makes nice burgers but steak mince or self-ground steak is even better. You get all the character of our favourite meat with the fun food factor of a burger. What’s not to love?
Steak burger recipe
This steak burger recipe is my go-to when I’m in the mood for some steak goodness but also the dirtiness of a burger.
- 500g ground steak or butcher’s steak mince
- 10-12 cream crackers
- 1 large egg
- 5 sprigs of fresh parsley
- Worcestershire sauce
- 2 tablespoons of Dijon mustard
- Salt and pepper for seasoning
- Grind the cream crackers until fine.
- Chop the parsley and add it to a bowl with the steak. Add the mustard and mix.
- Add the egg to the meat and season to your liking. Add a couple of teaspoons of Worcestershire sauce to taste.
- Mix well and divide into six patties. Mould them into balls and wrap them in cling film. Allow them to sit in the fridge until needed.
- Remove the burgers from the fridge and let them come up to room temperature. Unwrap when ready to cook and flatten into burger shapes.
- Cook on a griddle over a high heat for three minutes to sear and then lower the heat to medium. Turn once during searing for even colouring.
- Cook to your liking, roughly 4 minutes on each side depending on how thick you have them and how well done you like your burger.
- Prepare your sides and plate.
- Remove the burgers from the heat and set aside.
- Add your bun, brioche or whatever face down in the pan to soak up the cooking juices and toast.
- Put everything together once the bun is done.
That recipe delivers exceptional burgers every time. Use a good quality steak mince or get your butcher to provide ground steak and you’re already onto a winner. Toasting the buns makes them crunchy and even more tasty as they soak up the steak juice.
Cream crackers are optional but they make the burger a little lighter. Gluten-free crackers work just as well too. I know because I have tried them!
Next week I’m going to list my favourite caramelised onion recipe as it makes the perfect accompaniment to this!