Hamburgers for the barbecue

Posted on by Beyond Bespoke

The perfect fit for a summer barbecue, this recipe should make about ten patties – not everyone may want one – but you could divide the mixture into however many you like, adjusting the cooking time accordingly. If you can’t find lovage, replace it with a fresh herb of your choice, or just omit it

Feeds 6

1.5kg very lean mince
1 medium onions, very finely chopped
2 egg yolks
lug of Worcestershire sauce
good dash of Tabasco sauce
1 teaspoon dijon mustard
salt and pepper
small handful lovage, chopped (or other fresh herb)

Mix all the ingredients together with your hands, then dampen them and shape the mixture into burgers.
It’s hard to be exact about cooking times since the size of burgers varies massively, but you could try a couple of minutes on each side for very rare, and three minutes each side for rare to medium rare, and have poke in the middle to check. Or, if your meat is good enough, you could eat it raw, as steak tartare.

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