Jamie Oliver Beef Burger Recipe

Best beef burger recipe Homemade beef burgers

WEBSep 16, 2015 · Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef. Crack the egg into the …

1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
2. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.With clean hands, scrunch and mix everything up well.
3. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
4. Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones.

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Ultimate Cheeseburgers Beef Recipes Jamie Oliver …

WEBSep 16, 2015 · Put a pan on a high heat and add a lug of olive oil. Once hot, add the onion, turn the heat down to low and cook, stirring often, for …

1. When you’re buying your chuck, don’t go for the lean variety – you want it to have a bit of fat as this will keep the burgers lovely and juicy as they cook.
2. You’re not adding anything to the meat so make sure you work it well to create lovely patty shapes.
3. Ask your butcher to mince the steak for you or just pulse it a few times in a food processor.
4. Put a pan on a high heat and add a lug of olive oil.

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Ultimate British burger Jamie Oliver burger recipes

WEBOct 16, 2018 · Method. Preheat the oven to 180°C/350°F/gas 4. Season the oxtail with sea salt and a generous pinch of black pepper, then brown all …

1. Preheat the oven to 180°C/350°F/gas 4.Season the oxtail with sea salt and a generous pinch of black pepper, then brown all over in a casserole pan on a medium heat for 10 minutes, turning occasionally while you peel and slice the onions.Remove the oxtail to a plate, add 1 tablespoon of oil and the onions to the pan, and cook for 5 minutes, stirring regularly.
2. Return the oxtail to the pan, stir in the flour to coat, then add 4 tablespoons of Worcestershire sauce and the stock.
3. Bring to the boil, then cover and place in the oven for 3 hours to 3 hours 30 minutes, or until the meat is super tender.Strain the gravy into a separate pan and put aside, then tip the meat and onions back into the pan.Once cool enough to handle, carefully pick through the meat, discarding the bones and any wobbly bits, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce, being careful not to break up the meat too much.
4. Pick, roughly chop and stir through the parsley leaves (reserving the stalks).For the burger sauce, finely chop the gherkins, tomato, little gem and reserved parsley stalks, then transfer to a bowl, stir in the yoghurt and season to perfection.Shape the minced meat into four equal-sized patties, being quite rough so they’re not too compact, then season the outsides with salt and pepper.I like to cook two burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.Place two patties in the large pan, pressing them down slightly with a fish slice, then cook for 8 minutes in total, turning every minute and brushing with a little English mustard after the first turn.

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