This burger recipe is extra beefy and buttery. Why not try serving it up in a bagel with a little chimichurri salsa. The combination of the two is really delicious!
Ingredients
Makes 4 burgers
500g Minced beed
1 Oxo beef stock cube
50g Room temp butter
1 tbsp Fresh rosemary chopped 2 tbsp Olive oil
Salt and pepper
4 Plain bagels
150g Mixed salad leaves
2 Shallots
4 tbsp Chimichuri Salsa
Here’s How
Place the beef into a mixing bowl and crumble the oxo cube into the bowl.
Add the butter and rosemary along with a quick season of salt and pepper. Using your hand mix together so that all the ingredients are evenly distributed throughout the beef.
Divide the beef into four equal portions.
Using wet hands mould and shape it into a burger shape before place in the fridge to rest for 1 hour.
Once the burgers have rested it’s time to cook. Using a pastry cutter make a hole in the centre of each burger to match the bagel.
Drizzle the beef with a little olive oil and season well with salt and pepper.
Preheat a grill pan. When hot cook the burgers on each side for 5-6 minutes. While the burgers are cooking bring together the Chimichurri, toast your bagels and slice your shallots.
Use a digital probe to check if your burgers are cooked, they should read 75c in the centre of the beef.
Let the burgers rest for 2-3 minutes before serving.
I like to brush the grill pan cooking juices on top of the burgers before serving.
Try serving with The Beast Dark Red or Beefsteak Club Malbec.
Recipe by Peter Sidwell.