A Not So Everyday Burger

I was making beef burgers with my four-year-old daughter last week. I’ve witnessed her use a mixing bowl when baking so I promptly got her on burger making duty. With her new plastic orange chopping knife I put her to work on dicing an onion and some parsley.

She then, not so carefully, added a dollop of mustard and some grated cheese into the bowl, cracked an egg to a skill level I imagine Delia would have been impressed with, and then mixed all the ingredients with her hands. We made them into balls, some smaller ones for her. She had a favourite (obviously), and we flattened when on the griddle into a loose burger with frayed edges. We put a pan lid over them to flatten/steam them a little and ate them with homemade chips. She said this was the best burger she’d ever tasted. The pride and joy.

As a business we often look at creating new products that reduce the time we have to spend in the kitchen as lives seemingly get busier. A good example is our popular pre-cooked sous vide range, cuts that just need ‘finishing’. However, teaching Edith to make a burger and spending time together was priceless and almost as quick as sticking half a sous vide chicken in the oven (which I confess to cooking the next evening).

 When making these burgers it did take me back to Rivington Grill as this is where Mark Hix (who I used to work under at The Ivy) and his Head Chef taught us. I then made every burger by hand to this recipe for the first 4 years of Field & Flower. Always a pleasure and never a chore of course! I’m sure this recipe is almost the same as back in 2011.

 Like the beef we used, and the steps we took, the best things we eat often take time. If you do give this recipe a go- I would love to see. You can send any photos to my email at [email protected] or tag us on social @fieldandflower.

James & Edith’s burgers

No more than 15 minutes to make, 10 minutes to cook.

We made 2 large burgers and 2 small.

Ingredients:

• 300g Everyday beef mince
• 1 small onion diced
• 1 tbsp Dijon mustard 1 egg – expertly cracked (no shell!)
• A chunk of Barber’s Farmhouse Cheddar, finely grated
• Flat leaf parsley, almost finely chopped, half a cup
• Season after cooking

You can soften the onions first if you have time and leave to rest to get to room temperature before cooking – both if you have time!

1. Mix together all ingredients, but don’t over mix.

2. Cook to your desired taste on a hot griddle. Price per burger: around £1.50. (a lot cheaper than a Deliveroo).

Serving sizes: Everyday Beef Mince, 300g pack to make 2 large and 2 small burgers Everyday Beef Mince 450g pack to make 4 larger or 2 small burgers. Or if you want a slightly fattier mince, try our 70:30 Smash burger Beef Mince (454g)

Give it a go and let us know what you think.

Thanks for reading.

Until next time!

James