When the sun finally comes out in the spring, it’s time to get the BBQ out, realise you didn’t clean it at the end of last summer, and after faffing about cleaning it, look forward to great food with friends and family.
I use a base recipe for my own beef burgers, which you can adjust as per the below. You really can experiment with any additional ingredients!
For six ‘base recipe’ burgers, you will need:
- 750g minced beef
- 1 tablespoon cornflour
- 5 finely chopped spring onions
- Large sprinkle of freshly ground salt and pepper
Combine all the ingredients in a large bowl and using your hands, squash it all together, combining everything really well.
At this point, you can make plain burgers, dividing the mixture into six. Roll each into a tight ball and press between your hands to flatten it.
You can make my two favourite versions. The Chorizo burgers are quite simple, just take 100g of chopped chorizo and add to the mixture before combining.
For the Chilli & Cheese version, you will need 100g Shropshire Blue cheese and either 2 teaspoons of chilli powder or 1 teaspoon of Habanero chilli paste. Mix the powder or paste with the main mix as above.
Cut the cheese into small blocks around 2cm square and half a cm thick.
Divide the beef into six as above, then split each ball into roughly one third and two thirds. Roll and flatten the large piece, place the cheese on top in the middle and press down the smaller piece on top, sealing the sides by pinching.
Whatever version you are doing, pop in the fridge at least an our before putting on the BBQ. Once on the BBQ they will cook in around 15-20 minutes on a medium heat.
Serve in a burger or brioche bun, with any extras you’d like.