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Today is National Burger Day!
Somerset is synonymous with Burger when it comes to cricket, but this isn’t about Somerset County Cricket Club’s Batting & Assistant Coach, Shane Burger!
It would appear that most foods seem to have some kind of national day in their honour nowadays, but National Burger Day has been an official event since 2013 (or 2016 depending on which articles you read about the prestigious day!).
To mark the event, we thought we would bring you a couple of recipes to try out at home!
CLASSIC BURGER
Ingredients
1 small onion, diced
500g good-quality beef mince
1 egg
1 tbsp vegetable oil
4 burger buns
All or any of the following to serve: sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress.
METHOD
STEP 1
Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
STEP 2
Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
STEP 3
Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.
STEP 4
Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
STEP 5
Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.
STEP 6
Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.
STEP 7
Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.
STEP 8
Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
STEP 9
Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
STEP 10
Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.
VEGAN BURGER
Ingredients
1 shallot or ½ onion, chopped
1 stick of celery, or ¼ red pepper, chopped
handful of parsley leaves
400g can chickpeas, drained and left to dry a little
1-2 tsp garam masala
1 tbsp tomato purée
2 tbsp plain flour
1 tbsp polenta, couscous, or dried breadcrumbs
oil, for frying
burger buns or pitta bread, lettuce, tomato, and sauces to serve
METHOD
STEP 1
Whizz the shallot, celery, parsley and most of the chickpeas to a coarse paste. Don’t overdo this, you want a texture slightly rougher than hummus. Mash the remaining chickpeas and stir them into the paste with the garam masala, tomato purée, flour and polenta. Season well.
STEP 2
Shape the mixture into four patties. Let them rest for at least 30 mins – you can leave them overnight in the fridge if you like. The polenta needs time to absorb any extra liquid.
STEP 3
Heat a little oil in a non-stick frying pan and cook the patties until they’re brown and crisp on each side. Try not to handle them too much as they’ll be quite soft when warm. Slide into buns or pitta with the accompaniments that you require.
