Big boy burgers

The three rules to this burger? Big, juicy and awesome!
 
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Recipe from: 11 August 2011
Preparation time: 10 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • For the patties:
  • 1
    kg
    beef mince
  • 300
    g
    pork mince
  • 250
    g
    very finely chopped onion
  • 1
    cup
    choppped parsley
  • 2
    Tbs
    sea salt
  • pepper to taste
  • 3
    eggs
  • 2
    cup
    breadcrumbs
  • 1
    cup
    of your favourite basting sauce
  • Garnish
  • 8
    breadrolls
  • 2
    onions, thinly sliced, fried with some balsamic and sugar until caramalised
  • 1
    block of Emmentaler cheese, thinly sliced
  • 3
    tomatoes, sliced
  • 1
    bag of Cos Lettuce
  • 1
    jar of pickled cucumbers (gerkins)
Servings: Change Serving
 
 

Method

 
Combine the meat, onion and parsley in a mixing bowl and mix together well.
Once properly mixed, spread the mix out in the bowl so you can get salt and pepper spread out evenly.
Lightly beat the eggs and add to the mixture.
Mix until the egg is incorporated, then add the breadcrumbs and mix again.
Next, make the patties. You can use a patty press as the patties end up a bit sturdier and do not fall apart so easily. 
When you are done, put them in the fridge for a while to set.
Toast the rolls in the oven to crisp them up a bit, otherwise they might lap up too much of the juices and become soggy. Just cut them open and pop them under the grill for a while until they are lightly brown.
Slice the tomatoes (always sprinkle tomatoes with a bit of salt, it brings out their sweetness), slice the cheese and wash the leaves.
Fry or braai the patties over a medium high heat.
About 4 minutes before they reach your desired level of “doneness", give them a dash of basting sauce and spread with a brush.
Once finished cooking, assemble the burgers.

Reprinted with permission of Real Men Can Cook.
To read Real Men Can Cook's blog, click here.


 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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