600g good quality chuck steak, minced coarsely Real Beef
Dash Worcestershire sauce
Sea salt and freshly ground black pepper A Pinch of
1 egg, lightly beaten Mt Roland Free Range Eggs
2 ripe tomatoes Tasmanian Natural Garlic and Tomatoes, sliced (when not in season add extra relish!)
Heat a tablespoon of oil in a pan over medium heat and cook onion for five minutes until softened and lightly coloured. Set aside to cool completely. In a medium bowl, mix mince with Worcestershire sauce and tomato relish and season with salt and pepper.
Add cooked onion and egg and mix well. Take a small spoonful of mixture and cook to test the seasoning. Adjust if necessary. Shape remaining mixture into four large patties with your hands. The patty should be slightly larger than the bun, as it will shrink when it cooks. Place patties on a flat plate, cover and refrigerate for 30-60 minutes. Place a large heavy-based pan over high heat, add remaining oil and place burger patties in pan. Reduce heat to medium and cook burgers for five minutes on one side, then flip over to cook the other side. Place a slice of cheese on top of each to melt as the burger cooks.
Cook on second side for a further four to five minutes. As the patties cook, grill or fry bacon rashers until crispy. Place on top of burger patties. Split buns in half and grill cut sides until crisp and toasty. Assemble the burgers, adding tomato, lettuce and relish. Skewer with a sprig of fresh rosemary.
Serve with roasted vegetables, chips, salad, kimchi, kraut or whatever takes your fancy!
Classic hamburger Photo: Marina Oliphant
This recipe first appeared on good food.com.au