Beef burgers

In a large mixing bowl, thoroughly combine all the burger patty ingredients.

Divide the meat mixture into four equal portions and using your hands, roll the meat into a ball.

Place the rolled balls onto a plate, cover with cling-wrap and chill in the fridge for a couple of hours.

Remove
the burgers at least an hour before cooking to allow them to return to
room temperature (this will help minimise shrinkage later).

Lightly cover the meat balls with some vegetable oil.

Sandwich
the balls between two sheets of wax paper and then press down until you
have a patty that resembles what you’d consider a decent sized burger
(I like mine flat and wide). I use a heavy rolling pin to flatten the
patties out. Keep in mind that the patties will shrink as they cook.

Without
adding more oil, cook the patties on a hot griddle (preferably on a hot
braai/barbeque) – about 2 to 3 minutes per side should do.

Drizzle the burger buns with olive oil. Add to the hot griddle and toast lightly.

Liberally baste the patties with the basting sauce in-between flips and just before serving.

To assemble your burger:
Place the burger patty on top of your toasted bun.

Now add the sautéed mushrooms and then top with the goat’s cheese.

Place
the disc of miso butter on the goat’s cheese and melt the butter
slightly with a kitchen blow-torch or under a preheated grill for about a
minute.

Sprinkle over the chopped chives and serve immediately.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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