This burger is as naked as it looks. Simple ingredients (just salt and pepper seasoning). Quick and easy to make. The Husband has made a ton of burger but this has got to be the least fancy of all the burgers he has ever made. Key to making this. Treat the burger patties as if they are steak. That is the key!
Salt and pepper and some good quality ground beef is all you need for this juicy fat burger. Well and of course the usual sides you have to have to go with your burger like a leaf of your choice, tomatoes, onions, pickles and some sort of sauce. The burger will be medium rare if you follow this recipe. So if you prefer to have them more cooked through, cook them a bit longer.
This recipe may seem unbelievable because it does not have the usual seasoning and egg in the patties. But trust us. You really don’t need that much in a burger to make them juicy and tasty. Treat it like a piece of steak. I was shocked when the Husband did not want to add cheese in the burger. I was like NO CHEESE?! You sure? After my first bite…Cheese? What cheese.
I have to admit raw meat is an acquired taste. The first time I had raw meat was only 4 years back at a grill when I had my first taste of raw pork on buns. Mett- raw fine ground pork, season with salt and pepper and usually eaten with raw onions. My mum alway insist that any types of meat has be eaten warm (naturally that meant cooked), so eating raw pork was like “omg omg am I going to get food poisoning?!” I did not. The taste is unbelievable. I’ve of course had raw seafood but meat is something totally new. If my mum knows that I eat cold frikadeller or schnitzel now, she will totally freak out.
Raw beef I discovered taste best when it is well seasoned with salt and pepper. I am not too sure if this is the right/best way to enjoy raw beef. But I sure am taking baby steps to like it.
I think this is the perfect burger recipe for Grill Season because you really don’t have to prepare much. 10 patties? Easy peasy. No need fuss at all. Divide, season, grill. You technically don’t even need a mixing bowl to mix everything. Less wash up. Best part? Taste awesome with some ice cold beer. Hello summer!
600g fresh minced beef (good quality)
4 burger buns
3 tbs mustard
3 tbs ketchup
1 tomato, thinly sliced
1 red onion, thinly sliced
4 leaves of lollo bianco (or eisberg)
3 pickle slices for EACH burger
Divide meat into 4 portions and form them into burger patties, about 2cm thick.
Season both side of the meat with A LOT of salt and pepper. (So much that top and bottom is covered in salt and pepper and that you can’t see the meat anymore)
Heat a large frying pan on high (sizzlingly hot). Place patties in pan* and fry each side for 4mins. Once done remove and let patties rest for 4 mins.
In the mean time prepare the sauce by mixing the mustard and ketchup in bowl.
Assemble the burger!
* No oil need in the pan. The beef will release fat and cook the patties. Also by cooking in its own fat the patties have a nice charred taste to them.