Beef burgers and a glass of Chilean red
October 2, 2015
Since I discovered just how easy they are to make, I’ve been in search of the perfect beef burger recipe and have experimented with two types: the kind with just meat and seasonings and the kind where you add breadcrumbs or crumbled crackers or savoury biscuits and bind it all together with egg.
Both are pretty good and I think which one you prefer has a lot to do with your budget and how many people you have to feed, as clearly adding breadcrumbs means you get more burgers out of your minced meat. So here is my recipe which you can do either way. And if you have a great recipe to share, please let me know.
- 1.5 cups (360g) minced beef
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- ½ teaspoon of Worcestershire sauce
- Salt and pepper
To make burgers with breadcrumbs, add to the above:
- 1.5 cups (approx.) breadcrumbs (can also be crumbled up savoury biscuits)
- 1 egg
- Put all the ingredients in a bowl. You may need to adjust the amount of breadcrumbs a little, depending on how wet the mix is. The idea is to have a moist consistency which you can shape with your hands.
- Divide the mix into the number of burgers you want. I normally make four.
- Heat some oil in a frying pan.
- Shape the burgers into rounds with your hands and flatten them so they are burger-shaped.
- Fry them until they are brown on both sides and cooked through.
Tastes great with a good Chilean red wine, such as:
Miguel Torres Santa Digna Cabernet Sauvignon 2013, Central Valley
Lovely smooth and fruity Cabernet Sauvignon with good acidity, perfect for unwinding on at the end of a long week.
Echeverria Propuesta 2013: 85% Cabernet Sauvignon, 10% Petit Verdot, 5% Malbec, Maipo Valley
Lovely nose with plenty of red fruit and vanilla; very pleasant in the mouth with smooth tannins, good acidity and quite long in the finish.
Loma Larga Cabernet Franc 2008, Casablanca Valley
A ruby gem with forest floor, cassis and liquorice. Nicely complex and a great finish, this is a wine that can only get better with time.