Mums and Babies

Ale Flavour Beef Burger Recipe

This deliciously different recipe for beef burgers is guaranteed to have all your friends talking at your next BBQ. Using fresh beef for burgers and making them from scratch makes them taste instantly better than shop-bought, and I promise that this beef burger recipe is not too difficult for you to accomplish on your own.

You could also try this with veal if you are feeling more adventurous, and if you don’t eat red meat, turkey mince works brilliantly. Try a pinch of hot chilli in with your mixture to spice things up a bit, or alternatively try patting down half a burgers worth mixture in your hands, add a square of cheese, and then add the other half. When your burger is cooked, the cheese will be melted and delicious in the middle.

Ingredients:

• 2lb of beef steak mince (You can use stewing steak, this is cheaper but just as tasty)
• 1 large onion
• 3 thick slices of stale bread
• 1 tsp. dried caraway seeds
• ½ bottle of a good quality ale at room temperature. If this is straight from the fridge, it will not work properly.
• Pinch of salt
• Pinch of pepper
• One large egg
• Handful of chopped parsley

Method of Preparation:

Tip the beef into a bowl and loosen it up with your hands.

Peel the onion and wash it to get rid of the skin. Chop it very finely so there are no big chunks of onion as these are not nice to bite down on in your burger.

Add in the caraway seeds.

Add in the salt and pepper and give another good mix with your hands.

Pour in the ale and give everything another mix.

Give everything a good mix and allow the ale and the flavours to combine with the meat and for everything to soak up. Break the bread up into pieces and add these too. Give everything a final mix, and before you cook make sure you squeeze out the excess liquid as the burgers will not hold their shape.

Using your hands, create burgers from the mixture. Don’t make them too big.

Before cooking, brush each one with the egg white.

Grill cook or use a saucepan on a medium heat. Try to avoid turning them too many times.

When they are cooked, serve with thick onion rings on a nice crusty white bread roll.