Berk Burgers 2
Ingredients
- 400-500g leanish steak mince.
- 40g melted butter.
- salt (posh, finely ground)
Method
Melt the butter in the microwave to clarify it, quick and easy.
The yellow oily stuff is what you want, it has a nice high smoke point.
Dry the beefs a bit on some kitchen roll, lob it into bowl and smoosh it up so its nicely mixed.
Lob onto board, separate into 2 equal sized chunks, form into two patties, about an inch thick and big enough to fill your bread product.
Sprinkle salt onto both sides of the patties, then brush with the melted butter, try not to get the white stuff, but don't worry too much either.
Apply to hot pan for ages (a meat thermometer is really, really useful, these things take a while)
After a few minutes (4-5) Turn them, they should look all sexy and crusty.
Also, never, ever, ever smoosh your burgers like you see in movies, it removes the juice and turns them to crap. Stick a lid on (Yes, I know that's actually another pan, it works) to speed up the cooking a little, give it a few more minutes.
Check them occasionally with a thermometer*, once they hit 60c and look sexy...
Throw some cheese and pre-cooked bacon on and add the lid for a minute or so, it'll melt the cheese and warm the bacon a little.
Pull them from the pan and let them rest a few minutes (lets the juice absorb into the meat a bit) now's a good time to assemble all your toppings.
Lob in toasted buns with some cheese, bacon and greenery.
Nom.
Die Happy.
