Beef Chuck Steak Burgers
Nothing beats delicious home made burgers, made with fresh ground beef mince. So often these days the mince you buy in the supermarkets is stringy, chewy and often weirdly grey. I find patties made from this stick to the pan, shrink, and gather an oily film around the edge which makes them inedible when cold – and who doesn’t love a cold burger patty the next day!!
Chuck is great for burgers because it has a high fat content, meaning your burgers will be soft and tender. If you can’t mince it yourself at home then ask the butcher to do it for you. This is a super low cost meal, requiring the bare minimum – I topped mine with just onion, cheese, tomato and lettuce, and used mustard, tomato sauce and mayo for the condiments, but you can use whatever you’ve got in the fridge. It doesn’t even need a posh bun. Two slices of soft buttered bread will do just as nicely.
Click here to see this dish as part of a leftovers MEAL PLAN
Prep time: 15 minutes
500g freshly minced beef chuck steak
salt and pepper
Heat a heavy based frying pan over a medium-high heat. While the pan is heating up, season the mince with plenty of salt and pepper before forming it into four patties. Next, place the patties into the hot pan and fry on each side for about 4 minutes (medium rare*). You only need to turn them once to get a nice crispy outside. Rest the burgers for a couple of minutes after cooking to allow the meat to settle and retain all its juices – this will give you plenty of time to get your toppings ready and start assembling the burger.
*Give them an extra minute on each side for medium-well done.
Spice up the meat patty with some cayenne pepper
Caramelised onions and blue cheese
A nice cold beer