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.
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
Method
- 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!
- Mix together all ingredients, but don’t over mix.
- 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.
James
