Home Made Burgers From Scratch

A homemade beef burger is not what you get from mcdonalds or what you get on your way home from a night out at your local kebab house oh no! the best meat for burgers fresh homemade burger meat mince from the butchers with freshly chopped herbs and garlic and mixed together with human hands.

It is all vey well when you cooking premade beef burgers in the kitchen from you local supermarket that after being cooked they end up being the size of a small discs but when they are fresh 100% beef burger patties they are a good size and have to be cooked on a BBQ for that ultimate smoked tasty home made burger flavor!

the best meat for burgers is 100% lean mince from the butchers, tell them what your cooking they will give you their best advise and ingredient.

here is how we do it!

To start, make sure you have these igredients to hand...

• 1lb of fresh butchers lean beef mince (makes 4 burgers)
• fresh grounded plack pepper
• 1 small courgette, coarsley grated
• 3oz/ 75g salted butter, slightly softened
• 2 garlic cloves, peeled and finely chopped
• 1-2 tbsp freshly chopped parsley
• a cheese or your choosing-melted (optional)

Mix the butter, garlic and parsley together in a good size mixing bowl.

Mould the butter mix in to a cylinder shape and wrap in cling film (tin foil or sandwich bags are fine also) and put in a freezer and chill for 2 hours.

Use another large mixing bowl and add the beef mince, black pepper(if you have pepper corns, grab a hand full put in a very small bag(sandwich bag) seal the bag and wrap in a tea towel then go crazy hit any wall you can, or you can just use a rolling pin and give them a bash) grab 2-3 generous pinches.

Using slightly damp hands shape the beef mixture in to x8 - 9cm diameter and 1cm thick.

When this is done place a butter on the top centre of four of the burgers, position the four remaining burgers on top and mould in to a burger shape and also mould the edges together so the butter slices are completely sealed and out of site.

Cover all four burgers and chill for 20 minutes.

When the BBQ is good and ready bring out the burgers and place on the BBQ grill and cook for 6-8 minutes per side until cooked and let all the meat juices run free (depending on weather your using coal, gas, electric BBQ, cooking times may vary but would only be 30 seconds - 2 minutes).

Finally serve the burgers in a bun or with flat breads, a salad and a selection of relishes.

KEEP AN EYE OUT MORE HUBS WILL BE HERE SOON WITH A VAREITY OF SALAD DISHES

TIP: If there is any garlic butter left then freeze it and use with in two months, can be used as a flavoured butter on lamb or beef steak and joints.