Last week I hosted a BBQ and what better time to show off my burger making skills! goodies you need to make it great. I bought this awesome burger press, to make my own burgers and also freeze them for a later date. The press was really inexpensive (£4.99) and super simple, but the results are great. If you like burgers I can only recommend you get yourself one, click for link here.
One guest didn’t like hot food, so he said before anyway. I made mild/medium hot burgers and he devoured them like there is no tomorrow. Anyways, the recipe is flavour some without too much heat, so I hope you like it.
I also made garlic and herb butter. The coleslaw is from a previous post, find it here.
For about 13 burgers:
- 750gr minced beef
- 2 small red onions
- 3 fresh chilies
- 6 garlic cloves
- 2 tsp ginger puree
- 2 tbs paprika
- ½ tsp chili powder
- Salt and pepper to taste
Garlic & Herb butter:
- 6 tbsp butter
- 4 cloves of garlic
- Handful fresh parsley
- 1 tsp dried mixed herbs
- Salt and pepper to taste
First of all prepare the base for the burgers, take hand held mixer or food processor to mix up,
ginger, chili, onions and garlic. Whizz it up until it is a smooth paste. It will smell strong and possibly make your eyes water.
Then put the mince into a bowl, add the base together with paprika, chili powder and season with salt and pepper. Either put on gloves or use a spatula. Knead it all into the meat and make sure all ingredients are properly distributed. Set aside in the fridge for 30 minutes to infuse. One more thing to mention is that you will lose some size of the burger; this depends on the fat percentage of your meat. Go as low fat as possible or best thing is to use a mincer and make your own steak mince. This will ensure you keep the size when cooking.
In the meantime we can get a start on the butters. I make one with just garlic and one with herb butter. You can also mix it up all together, just some people aren’t the biggest fan’s of garlic, so to be on the save side, I separate them. I personally like garlic butter and if everyone has some then there is no problem and garlic is so good for you too.
Make sure your butter is soft enough and divide it between 2 little bowls; I use the garlic press and just add garlic to one bowl, then finely chop the parsley and dried herbs and add to the other. Add salt and pepper to both of them and mix the ingredients in each bowl to a smooth consistency. That’s done. Depending on how hot it is and how long until the BBQ is ready, put them back into the fridge. It should still be easily spreadable. The worst thing is when it is too firm and you bun tears up when trying to put the butter on.
After letting the meat marinade, take it out of the fridge and NOW we come to my new favourite kitchen toy. The press comes with little wax paper sheets so the burgers are easy to store and freeze. I have added cheese to a few to try but left them out on purpose above. If you want to add cheese then cut a few fine slices, otherwise the burger will be too big to press properly.
Add a wax sheet, a couple spoons of meat, another wax sheet and press. This is the whole magic! So simple. If you want to add cheese, then you will have to add one spoon, flatten it a bit, cheese in and more meat on top before you press the burger.
The only thing that takes time is making your way through a whole lot of meat. One tip is to lay out the wax sheets before you start with the meat and press. They are so thin and might stick together, plus you don’t want to contaminate all sheets with raw meat.
Once you have all burgers done, put them in the fridge until the BBQ is ready. A job I usually like but stay out of when at a BBQ gathering as there are always too many “grill masters” that know better.
I use brioche burger buns as I think they bring out a better flavour but you can use whatever you like.
I have loads of condiments and sauces for every occasion, they all go on the table, buns, cold drinks and the BBQ is off to a good start.
I hope your BBQ will be a successful as mine was. Bon appétit.