While I love traditional steaks, I am also a huge fan of burgers. Not the fast food kind or those that come in a packet but the home made steak instead of mince type burger. So much so that I have a go-to steak burger recipe I wheel out every time it’s nice enough to barbecue. I think it’s about time I shared it.
To me, the key to a good burger is good quality steak and lots of seasoning. Toasted brioche buns also elevate the burger above the norm. This recipe is my take on an original Jamie Oliver burger recipe that uses cream crackers instead of breadcrumbs to lighten the meat. I think it works wonders!
- 12 cream crackers
- 5 sprigs of fresh parsley
- 500g quality minced beef steak
- 2 heaped tablespoons Dijon mustard
- ¼ teaspoon of garlic powder
- Worcestershire sauce
- 1 large egg
- olive oil
- 1 fresh lettuce
- 3 fresh tomatoes
- 1 red onion
- 6 slices of cheese
- 6 quality brioche buns
- Put the crackers in a freezer bag and bash until a fine crumb. Add to a large mixing bowl.
- Chop the parsley and add to the bowl.
- Crack the egg into the bowl and season with salt and pepper.
- Add the beef, garlic powder and the Dijon mustard along with a few drops of Worcestershire sauce to taste.
- Mix it all and divide into 6 burger patties. Mould them into balls and pat flat until around 2cm in thickness.
- Place the burgers on a plate or tray and refrigerate for a couple of hours until required.
- Remove from the refrigerator and allow to come up to temperature for 30 minutes.
- Add to the BBQ or griddle pan over a medium heat and cook for 4 minutes on each side. Cook for longer if necessary or until they are done to your liking.
- Cut the Brioche in half and toast each side until golden.
- Cut the tomatoes, slice the onion, wash the lettuce and prepare everything for the burger topping.
- Slice the cheese and add to the top of the burger for the final minute of cooking.
- Remove the burgers and build using the Brioche, burger, cheese and salad.
This burger is one of the tastiest I know. You can use minced chuck steak or any cut or even minced beef as long as it’s from the butcher. All add a slightly different flavour and texture so select which is best for you.