Homemade burgers seriously rock and the best bit about them (apart from making them as big as you want) is that you can flavour them however you like. Lots of us tend to save our burger making for a BBQ but this burger gives you a subtle smoky flavour without it coming near a smouldering coal so its perfect for a quick weeknight treat. You could of course fry up some onion and garlic in a bit of butter before leaving it to cool instead of the chutney and garlic granules but this is a super speedy version that tastes ace.
Lapsang Souchong is a black tea that has been gently smoked over pine needles giving it a really deep smoky flavour. I use it in loads of dishes at home when I want that smokiness (it replaces smoked bacon/panchetta in most things when I don't have any). You do need to buy a good quality loose tea though, it lasts for ages as you only use a little so its well worth spending a bit extra.
You'll need: (makes 4 big burgers)
- 500g minced beef (with about 20% fat)
- 1 tsp garlic granules
- 1 tblsp caramelised onion chutney
- good pinch dried thyme
- good pinch of Lapsang Souchong
- salt and pepper
- 1 beaten egg
- Combine everything in a bowl and give it a good mix with your hands. I usually fry a bit at this stage to check if it needs more seasoning. Shape into patties and pop them in the fridge for about 30 minutes to firm up.
- Shallow fry/grill them for about 4-5minutes on each side depending on how well you like them done. Serve with all your favourite accompaniments!
You don't have to add the chutney, you could throw in some dried chilli flakes or stuff a chunk of stilton in the middle of each burger for a seriously tasty treat!
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