Epic Beef Burger With A Homemade Brioche Bun Recipes

EPIC BEEF BURGER WITH A HOMEMADE BRIOCHE BUN

Steps:

• Let the ground beef rest outside the fridge for 15 minutes.
• Put the ground meat in a large bowl and add paprika, thyme and garlic.
• Wash your hands in cold water. Quickly and gently mix the ground meat and spices without over handling.
• Divide the meat in four and form the burgers by hand, once again do not over handle or press the meat too much. This step helps keep the burgers juicy.
• Place the formed burgers on a tray and refrigerate for 30 minutes.
• Pre-heat the bbq to 500 ºF. Keep one end burner lower than the others.
• Clean and oil the grill. Use a cloth and tongs to avoid burning your hands.
• Remove the tray from the fridge.
• Add salt and pepper on both sides of the burger.
• Slightly press the centre of each burger with your thumb to avoid ballooning on the grill.
• Place the burgers on the hot grill and close the lid. Cook for 4 minutes without turning.
• Open the BBQ lid and flip the burgers. Cook for another 4 minutes with the lid closed.
• Open the lid and flip the burgers once more and transfer them to the cooler side of the grill.
• Cook for another 3 minutes.
• Open the lid and place the burgers on your favourite burger buns (homemade brioche in our case).
• Top with awesome topping and enjoy!

EASY HAMBURGERS

Steps:

• Shape ground beef into four 3/4-in.-thick patties. Just before grilling, sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

BEEF BURGERS - LEARN TO MAKE

Steps:

• Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.
• Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
• 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.
• Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
• 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.
• 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.
• Oil the other side, then turn over using tongs. Don't press down on the meat, as that will squeeze out the juices.
• 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.
• Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
• 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.