n0face wrote:Where's this pasty recipe nick? Might have a go at it over the weekend.
GooberTheHat wrote:most would say just the meat, but I like to chuck a finely diced onion in there, a bit of dijon mustard (english will do but use less), a splash of Worcestershire sauce and a splash of mushroom ketchup. You can stick an egg (to help it bind) and some bread crumbs (to bulk it out if its too moist) but I dont think either are needed. Also salt and pepper, and maybe some herbs if you feel like it.
http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/beef-burgers-recipeMethod [ol][li]
Place 600g of the cubed sirloin in a bowl and sprinkle with the salt. Mix together, cover with clingfilm then place in the fridge for 4 hours. The salt will penetrate the meat during this time and begin to draw out some of the moisture.
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humantarget wrote:GooberTheHat wrote:most would say just the meat, but I like to chuck a finely diced onion in there, a bit of dijon mustard (english will do but use less), a splash of Worcestershire sauce and a splash of mushroom ketchup. You can stick an egg (to help it bind) and some bread crumbs (to bulk it out if its too moist) but I dont think either are needed. Also salt and pepper, and maybe some herbs if you feel like it.
Did this method and cooked it three/four minutes on each side. Absolutely lovely!
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