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.
300g onion, peeled and chopped
1 clove garlic, peeled and chopped
1 tsp salt
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
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 :