Classic Beef Burger

I am such a burger lover. In fact it is very possible that a well-made burger is one of my favourite things to eat. My mum made delicious burgers at home when I was growing up. On our road trips in between campsites we are often eager for a decent burger – and we found one at Pam’s Store in Tilba Tilba.

makes 8
what you need
1 kg beef mince
3 tbsp tomato sauce (see basics page 39)
or tomato ketchup
2 tbsp Worcestershire sauce
¼ cup finely chopped herbs,
such as parsley or basil
½ tsp sea salt
1 egg, lightly beaten
2 tbsp olive oil
2 onions, finely sliced

to assemble
8 brioche rolls or wholemeal burger buns
salad leaves, sliced tomatoes, beetroot,
pickled gherkins and vintage cheese, to serve
tomato sauce, to taste

what you do
1. Preheat the oven to 160°C (140⁰C fan forced) and line a baking tray with non-stick baking paper.
2. In a large bowl place the mince, tomato sauce, Worcestershire sauce, herbs, salt and egg. Mix well until thoroughly combined.
3. Divide mixture evenly into 8 portions. Using wet hands, roll mixture into balls, and then flatten to form large, round patties about 2-3cm thick.
4. Heat 1tbsp of the oil in a large frying pan over high heat. Cook burgers in 2 batches for 3-5 minutes each side until browned. Transfer all the burgers to the prepared tray and finish cooking in the oven for 5 -10 minutes (time in oven depends on thickness of burger, and how well done you like your meat).
5. Meanwhile, in a small saucepan on a medium heat, add the other tablespoon of oil and sauté the finely sliced onion until softened and golden.
6. Cut each bun in half and toast under the grill. Load each bun base with salad leaves, tomato and beetroot slices, burger, cheese, gherkin slices and cooked onions. Drizzle with tomato sauce to taste, then top with a bun lid.

GF option: Use gluten-free bread rolls.

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