Can I boast a little today? I make the best beef burgers. I’ve had a plenty, from all the joints in town and they might have more condiments than I do, but these burgers respect the taste of the meat. The tender beef patty needs to be slowly cooked before being transferred to a soft burger bun with only mayonnaise and mustard to compliment. The jalapenos and cheese provide for the extra flavor construction but they don’t take away the beef’s thunder.
These are loved by the boys in the family, of course. And what more, they’ve started hating the store bought patties now. Be sure to use premium quality beef though, which has a fair amount of fat in it because you want these to cook on their own without absorbing so much oil. Flatten the patty till its a bit beyond your palm because it will decrease in size once it cooks. Bun to Beef ratio should be kept equal otherwise everyone loses their minds. I know I do.
Patties can be made and frozen up till a week. Beef can be substituted for chicken. Served best with fries – this recipe makes up to 12 burgers.
Ingredients for the Beef Patty:
- 1 Kg Beef mince
- 3 medium onions, chopped finely
- 1 heaped tsp ginger garlic paste
- 4 toasts pulverized into breadcrumbs
- 1 egg, beaten
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/4 tsp pepper
Extra things you need:
- About 12 soft burger buns
- sliced jalapenos
- slices of cheddar cheese
Mix all the ingredients of the patty, seasonings and sauces with the beef, making sure to combine everything well. Refrigerate this mixture for half an hour before taking it out and forming palm sized patties. Refrain from keeping them too thick, because the meat will not cook through. Chuck these in the freezer for about 10-20 minutes so that they keep their shape once cooked.
Make sure not to bother these too much when they cook – they will tend to break and mess things up.
Prepare your buns by slicing them down the middle and spreading a nice generous dollop of mayonnaise and mustard on top.
Cover with the cooked patty:
And add the jalapenos and cheese slices:
Cover the tops and warm the sliders in an oven to melt the cheese and get the party going. (You can skip this if you want to, but I like my buns warm – and my cheese melted 😛 )
Serve with a side of french fries and lots of ketchup!