beef / recipes

Chuck Steak Burgers

burgers

Nothing beats a delicious home made burger, made with fresh ground mince. So often these days the mince you buy in the supermarkets is stringy, chewy and often weirdly grey. I find patties made from this stick to the pan, shrink, and gather an oily film around the edge which makes them inedible when cold – and who doesn’t love a cold burger patty the next day!!

Chuck is great for burgers because it has a high fat content, meaning your burgers will be soft and tender. If you can’t mince it yourself at home then ask the butcher to do it for you. This is a super low cost meal, requiring the bare minimum – I topped mine with just onion, cheese, tomato and lettuce, and used mustard, tomato sauce and mayo for the condiments, but you can use whatever you’ve got in the fridge. It doesn’t even need a posh bun. Two slices of soft buttered bread will do just as nicely.

See this dish as part of a MEAL PLAN

Prep time: 15 minutes

Serves: 4

Ingredients:

500g freshly minced chuck steak

salt and pepper

Method:

Heat a heavy based frying pan over a medium-high heat. While the pan is heating up, season the mince with plenty of salt and pepper before forming it into four patties. Next, place the patties into the hot pan and fry on each side for about 4 minutes (medium rare*). You only need to turn them once to get a nice crispy outside. Rest the burgers for a couple of minutes after cooking to allow the meat to settle and retain all its juices – this will give you plenty of time to get your toppings ready and start assembling the burger.

*Give them an extra minute on each side for medium-well done.

burgers2

Delicious additions:

Spice up the meat patty with some cayenne pepper

Caramelised onions and blue cheese

Serving suggestions:

A nice cold beer

leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers leftovers

 

Save

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s