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Cooking with Tallyrand

RECIPE USA - ultimate burger?


burgers, hamburgers or beef burgers ..... call them what you will a bbq screams out for burgers 

the term hamburger is said to have come from the original term hamburger steak referring to coming from hamburg. Even the meat used is known by different names, minced beef (UK) ground beef (US)

this recipe states beef mince, but it can be easily interchanged with minced pork, lamb, chicken or turkey, or as I have done many times while I was cooking and teaching in NZ also minced ostrich, emu, kangeroo and opossum. Personally I prefer a 50-50 mix of beef and pork

the key to burger cooking on a bbq is to ensure the burger is gently turned every 30 seconds, this allows the heat to penetrate evenly, the burger to cook evenly and without over charring the outside. Try to avoid the temptation of pressing the burger as it cooks, this will just squeeze out the juices and you will end up with a dry, tasteless burger.

for other burger ideas and burgers with a difference, try the link below

recipe for sloppy joes                   

recipe for biscuits with gravy        

recipe for biscuits                         

recipe for mini basic burger mix    

recipe for a mini 3 cheese burger  

recipe for a mini pizza burger        

recipe for a mini BLAT burger        

recipe for a mini turkey burger      

recipe for a mini seared tuna burger

recipe for a mini seared salmon burger

recipe for a mini vegetarian burger

recipe for fried onions                    

recipe for a BIG ultimate burger!    

a BIG burger for a giant appetite

minced - beefsteak 250 gm
minced - pork 250 gm
onion - small 1/2 pc
garlic clove 1 - 2 pc
sundried tomato - chopped 1/2  tbs
english mustard 1/2 tbs
horseradish sauce 1/2 tbs
coriander - chopped 1/2 tbs
ciabatta buns 5 pc 
garlic butter   sq
cheddar or stilton slices  5 pc
red onion 1 pc
tomato - beefsteak 2 pc
baby lettuce - eg baby gem 1 pc
  1. cut the buns in half, spread with garlic butter and set aside
  2. peel and thinly slice the onion into rings, thinly slice the tomato and pick and wash the lettuce leaves, set aside 
  1. in a large bowl, combine both the minces with the finely diced onion, crushed garlic, chopped sundried tomato, mustard, horseradish and chopped coriander
  2. season with sea salt and freshly milled pepper
  3. layer two sheets of cling film on the chopping board, place the mince onto the cling film and roll into a large sausage shape (the size you want the burgers to be 
  4. wrap tightly and twist the ends to seal and tie off
  5. place into the freezer for approx and hour until it is good and firm (but not frozen) and place in the fridge until needed
  1. slice the meat roll into 5 even sized burgers, approx 2cm thick and remove the cling film
  2. place onto a tray and drizzle with a little olive oil
  3. place onto the bbq, or into a pre-heated griddle pan or frying pan
  4. carefully turn every 30 seconds and cook for a total of 7 to 10 minutes depending on thickness (see chef notes below), this process ensures the heat penetrates evenly and thoroughly
  5. on the final turn, place a slice of cheddar or stilton (or both) on top and allow to warm through and melt
  6. halfway through the cooking process, place the buns on the bbq to warm through 
  7. serve with the onion and tomato slices, lettuce leaves and sauces of choice e.g. ketchup, mustards, bbq etc 

chef notes

  • Important - ensure burger is cooked all the way through to prevent food poisoning. Cut one through to check it isn't bloody in the middle (a little pinkness is fine) 
  • alternatively invest in a food thermometer (a most useful kitchen tool) and insure the centre is at least 65C