For me a burger needs to be simple and to the point with just the right amount of condiment, textures and flavours.
This, I dare say, hits all of my criterias to a great burger.
INGREDIENTS
500g good quality beef mince
(12% fat content)
2 heaped tbs Jimmy’s Sate Sauce
1 medium egg
2 tbs panko breadcrumbs
1 tsp garlic powder
1 tsp salt
1 tsp light soy sauce*
Some cracked black pepper
4 x good quality milk buns
CONDIMENTS
4 x slices extra mature cheddar cheese
Your choice of lettuce, round or iceberg works or some rocket Sliced ‘bread and butter’ pickles
4 - 6 tbs mayo or as you see fit
4 - 6 tbs chilli sauce
*Amoy is a good choice
METHOD
STEP 1
Place mince, egg, panko and all the seasoning including Jimmy’s Sate Sauce in a large mixing bowl. Mix with hands to ensure even mix.
STEP 2
Weigh the mixture then divide into 4 equal portions and form into 4 meatballs. Place in the fridge for 30 mins - overnight. You can freeze at this point for future use.
STEP 3
Remove from the fridge and let the meatballs rest at room temperature for at least 30 mins before cooking.
STEP 4
Heat your frying pan or bbq to high heat. Drizzle the pan with 1bs of vegetable oil.
STEP 5
Place meatballs onto the hot frying pan or bbq grill.
STEP 6
Using a heavy bottom saucepan, press the balls down to form a patty more or less the size of your buns.
STEP 7
Cook for 3 mins, flip and place a slice of cheese on top. Cover to melt the cheese and cook for 3 mins (this gives you a medium patty, adjust timings according to the thickness of your patty).
STEP 8
Meanwhile toast your buns, spread mayo and sriracha on the bottom layer, top with lettuce, patty with cheese, chilli sauce or sriracha mayo, layer of pickles then bun.
STEP 9
Repeat and devour
TIPS
Weigh the mixture then divide into 4 equal portions and form into 4 meatballs. Place in the fridge for 30 mins - overnight. You can freeze at this point for future use.
