THE HAIRY BIKERS' CLASSIC BEEF BURGER RECIPE - BBC FOOD
This is the perfect burger. The beauty is in its simplicity – just chuck steak and a little seasoning.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 10 minutes
Yield Makes 4 large burgers or 10 sliders
Number Of Ingredients 15
Steps:
- Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco.
- Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick.
- For the burger sauce, mix together all the ingredients in a bowl.
- Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce.
CHICKEN KATSU CURRY BURGER RECIPE - BBC GOOD FOOD
Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty
Provided by Rosie Birkett
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 21
Steps:
- In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
- To make the mayo, combine all the ingredients and stir until smooth.
- Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.
- Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.
- Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.
Nutrition Facts : Calories 1080 calories, FatContent 48 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 107 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 8 grams fiber, ProteinContent 50 grams protein, SodiumContent 3 milligram of sodium
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THE HAIRY BIKERS' CLASSIC BEEF BURGER RECIPE - BBC FOOD
This is the perfect burger. The beauty is in its simplicity – just chuck steak and a little seasoning.
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Reviews 4.7
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Reviews 4.7
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