Adam Bullied

Homemade Burgers

I know burgers are super simple, and eveyone out there has made them before. But I’m still super new to the cooking thing - and have only made them 4-5 times. So I thought I would write down what I actually put in to them.

Due to all the time I’m spending in the gym, I always use extra lean ground beef, or ground turkey.

Here’s my favorite combination of ingredients for homemade burgers:

• 2 heaped tsp of Dijon mustard
• One organic / free-range egg
• 1 1/2 tsp of worcheshire sauce
• About 3/4 tsp of dried oregano
• Salt / pepper

I swap these out every now and again:

• 1/2 small / med red onion
• Spring onion
• Parsley
• Cumin

I’ll drizzle olive oil on each pre-made burger and put them in the fridge to firm up before pan-frying them. I guess I always make the patties a bit too thick, as the time to cook through always surprises me on a med-high heat.

Tonight I added 12 plain crackers to the burger mix. They worked texture-wise, but here was the big problem (at least for my taste) - they really dried out the meat while they were pan-frying. I don’t think I would use them again, simply because it just tried out the burgers too much. Maybe I didn’t add enough olive oil before I started frying them.

To serve, I’ll actually cheat a bit. I’ll drizzle extra-virgin olive oil on both the top and bottom of the hamburger buns and throw them in the toaster. They always come out toasted and golden.

And as always with burgers, it’s to everyone’s unique tastes - a fresh slice of red onion, cheddar or swiss cheese, sauteed mushrooms, romaine lettuce and condiments. But always some extra salt and pepper before they are served.