Classic 70s-style hamburger recipe

Name: Classic 70s-style hamburger recipe
Cook time: 30 min
Yield: 6 large burgers
Cuisine: Modern Australian
Ingredients: 300g onion, peeled and chopped; 1 clove garlic, peeled and chopped; 200ml water; 1 tsp salt; 50g oil; 1 x 60g egg; 1 tsp each soy sauce, Tabasco and Worcestershire sauce; 1kg steak mince, 5-12 per cent fat; 50g white breadcrumbs, dried

Dan Lepard

August 15, 2017

Learn how to cook a well-done burger that's still juicy at the end.William Meppem

easyTime:< 30 minsMakes:6 large burgers

Back in the day when Bernard King was our king of TV chefs, hamburgers were less about the provenance of the beef and more about making everyday mince taste a lot better. I still make my hamburgers this way today. With this sort of recipe you can cook them well-done and still have a great juicy burger at the end.

Ingredients

300g onion, peeled and chopped
1 clove garlic, peeled and chopped
200ml water
1 tsp salt
50g oil
1 x 60g egg
1 tsp each soy sauce, Tabasco and Worcestershire sauce
1kg steak mince, 5-12 per cent fat
50g white breadcrumbs, dried

Method

1. Put the onion, garlic, water, salt and oil in a saucepan, stick on the lid and boil it fiercely for 6-8 minutes. Then remove the lid and continue to cook on a high heat until the water has completely evaporated and the onions are sizzling, very soft and starting to turn golden.
2. Remove from the heat, spoon them into a mixing bowl and leave to cool. Add the egg, and a teaspoon each of soy sauce, Tabasco and Worcestershire sauce.
3. Add the mince and breadcrumbs then work everything together evenly with your hands. Divide into six x 220g portions, shape into burgers then refrigerate for a few hours before using if you have time. Either grill or fry as you prefer.
To make Dan Lepard's hamburger with the lot you will need the following recipes :
Beer-battered onion rings
Pumpkin and onion seed scallops
Fiery prawn fritters
Sweetcorn coriander topper