Jamie Oliver Hamburger Patties Recipe

The Best Bunless Burger Recipe for Low Carb Burgers

WebJul 4, 2016 · Instructions. Prep: Preheat grill and clean the grate. Method: Break up the ground beef and evenly distribute the Worcestershire …

Rating: 4.8/5(9)
1. Prep: Preheat grill and clean the grate.
2. Method: Break up the ground beef and evenly distribute the Worcestershire sauce and steak seasoning and olive oil if using).
3. Mix gently with your hands to distribute the seasoning and form into three balls. Gently press/pat into patties or use a burger press like I have pictured. If you make a slight depression in the center of your burger, it will help prevent it from puffing up in the middle.
4. Cook: Oil the grate. Season the outside of the burger patties with a light sprinkling of salt and pepper (both sides). Grill to your desired level of doneness. I like mine a little pink in the middle. Serve with your favorite extras but don't forget to count the carbs.

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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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