Where’s The Beef?

In the wrong hands, the product of a beautiful animal can be turned into a terrible waste of life in just a few short minutes.

Let’s be clear…animals are loving raised and indeed sacrificed so that people can get the protein hit they need.

Is it a cruel business?…yes.

Would you want to be eaten?…no.

However, if you were, wouldn’t you want to be handled with care so that you create a lasting memory of deliciousness?…perhaps.

It is therefore critical, for want of better phrasing, to handle your meat with respect.

The controversial origin of the hamburger (was it created Germany or the U.S.; was it carved out of Wisconsin meatballs in 1885 or a German beef patty topped with a fried egg in 1891 etc. etc. etc.) is nothing when compared to the horrendous way this creation has been mauled over the years. In fact, I surmise that there are more dry, horrible burgers in the world today than pens on Donald Trump’s desk being used to sign away centuries of progress with a single stroke.

So, when making a burger, do the following:

• Buy top grade minced beef, making sure there is a small marbling of fat, but not too much. Usually, an 80/20 meat to fat ratio is sufficient;
• Place in a bowl and add plenty of salt and pepper;
• Dice up a whole white onion and add it all in, raw ;
• Next, add a teaspoon of English mustard powder, a tablespoon of tomato ketchup, four generous dashes of Worcestershire sauce and two dashes of tabasco;
• Three fistfuls of grated tangy Cheddar cheese.

Mix it all around, form into burgers and place in the fridge for an hour to set.

When the time arrives to cook, place some olive oil in a pan and get it really hot. Sear the burger patties on both sides until black, then transfer to a baking tray and finish in the oven at 180 degrees. Bake for about 15 minutes until you see the cheese oozing out. Feel free to add more cheese and crisped bacon on top…but only if you really, really want to 😏

In the meantime, butter Brioche buns on both sides and grill until golden brown.

Next, pack it all together.

‘What about the sauce?, I hear you cry.

Well, its called Ballymaloe relish…look it up and get some. It is the worlds best burger relish (and it is also great on a cheese board).

There you have it – a recipe for tender, meaty, juicy, cheesy burgers every time and what is more, the cow will not have died in vain.