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Before starting this Beef Burger recipe, make sure you have organised all the necessary ingredients.
Cut the meat into big chunks. The mince beef should not be too lean. You can also ask your butcher to mince the meat, making sure it contains about 15% fat.
Cut the meat into smaller chunks.
Process the meat through an electric mincer with a medium grid.
Cut the onion, using a chopper or a knife.
Add the chopped onion to the minced beef...
... and the smoked sweet chilli.
Combine well with a rubber spatula.
Shape 4 beef mince patties using Exoglass® tart rings Ø 8cm.
Reserve in the fridge.
Using a serrated knife, cut the burger buns in half.
Brown the bun halves, flat side facing down, in a hot non-stick frying pan.
The result should look like this. You can also do this in an oven grill, toaster or salamander. Keep the burger buns warm.
Cook the beef patties in the hot frying pan, without any oil or fat.
Depending how you want them done, cook the beef patties rare, medium or well done.
Place a slice of cheddar over each patty...
... and melt while they finish cooking.
Spread ketchup sauce over the lower half of the burger bun.
Carefully arrange the cooked patty on top.
Place a thin tomato slice on top with a few pickled red onion rings.
Finish with a lettuce leaf.
Spread ketchup sauce over the top half of the burger bun...
... place the bun on top and insert a bamboo pick so the burger holds together.
Serve immediately while hot, with a side of home-made chips of course!