Burgers

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In Cairo, it is grilling season nearly all year long.  And who doesn’t love to bite in to a juicy, flavorful burst of a burger?! These are not only a family fav, but great for hosting a casual group of friends. This recipe is easily multiplied for the number of guests you are serving

Serves: 6-8 burgers
*depending on how large you form them

Tools:

Large mixing bowl

rubber scraper

Wax or parchment paper, cut into 10×10 cm squares

Styrofoam trays, 1 for 4 burger patties (if you will freeze the burger patties to eat later)

Clear plastic wrap

Cast iron skillet or grill

Ingredients:

1.5 kilos of good quality beef mince

2 eggs, beaten

1 small red onion, finely diced
*If you do not care for onion bits in your burger, use 2 tsp onion powder

3 cloves fresh garlic, smashed and finely diced

*if you do not care for garlic bits in your burger, use 2 tsp dried garlic

60 mL or 1/4 cup Worcestershire sauce

60 mL or 1/4 of your favorite BBQ sauce

Sea salt and cracked pepper to taste

Optional additions:

*Dry steak rub

*Honey or ketchup if you prefer a sweater burger

*Dried red pepper flakes if you like a spicy kick to your burger

For the Burgers:

In a large mixing bowl, use your hands to smash the beef mince. Add onion, garlic, eggs, sauces, salt and pepper. Mix by hand until all ingredients are well combined. If the burger mix seems dry add: 30 mL or 1/8 cup of chicken stock, cider or filtered water at a time, mixing by hand as you incorporate the liquid. The burgers should be wet and slightly heavy to hold but not so much liquid they will not combine. It’s a little bit of a dance to get the right consistency.

Prepare your dish or foam trays to hold the formed burgers. I often double up this recipe and freeze them in sets to make easy family dinners at a later time. Have your cut wax papers in a place close to reach while you are forming the patties.

Scooping with you hand, form the patties in your desired size by creating a ball and then gently pressing down until the ball makes a round disk, continually reinforcing the sides to create an even edge, about 1.5cm thick. Using your thumb press slightly in the middle of each patty to leave an indentation, this will help the burger cook evenly. Place the patty on a cut piece of wax paper, then on a plate or foam tray. Place another sheet of wax paper on top of the burger patty. Keep forming burgers until the meat mix is finished.

Burger can be cooked immediately; covered with plastic wrap and refrigerated until later the same day, or secured in plastic wrap and frozen. When I freeze my burgers, I do them in sets of 4, stacking them no more than 2 high, so they do not squish one another in the freezing up process.

To Cook:

For a cast iron skillet: heat on medium high until the pan is hot. Use a small amount of butter or olive oil so the burgers do not stick. Cook for 3-4 minutes on each side for medium-well. More or less, depending on your personal taste.

For the grill: heat to 300 *, and brush the slats with a small amount of canola oil so the patties do not stick. Grill 3-4 minutes per side for medium-well. More or less depending on your personal taste and the size of your patties.

For cheeseburgers: have slices of your favorite cheese handy when cooking. Once you flip the burgers place the cheese on top and put the grill top down or cover the cast iron skillet with a heat-proof top to melt the cheese.

Serve them on sesame buns with your favorite fixings. We like an variety of ketchup, mustard, mayonnaise, pickles, saute’d mushrooms, tomatoes and the like.

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