The ul­ti­mate beef burger

Australian Women’s Weekly NZ - - Contents -

MAKES 4 PREP AND COOK TIME 30 MIN­UTES

30g but­ter 2 (300g) brown onions, chopped finely 500g beef chuck, chopped coarsely (see Test Kitchen tips) 1 egg ⅔ cup (50g) fresh bread­crumbs 1 ta­ble­spoon Worces­ter­shire sauce

1 Heat the but­ter in a large fry­ing pan over medium heat. Add onions; cook, stir­ring, un­til golden and caramelised. Cool. 2 Mean­while, pulse the beef in a food pro­ces­sor, in two batches, un­til coarsely minced (or use coarse plate of a min­cer). 3 Com­bine beef, caramelised onion, egg, bread­crumbs and Worces­ter­shire sauce in a large bowl. Sea­son well with salt and freshly ground black pep­per, and mix well. Form mix­ture into four pat­ties. 4. Place pat­ties on a plate and cover with plas­tic wrap. Re­frig­er­ate un­til needed. Suit­able to freeze. Not suit­able to mi­crowave.

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