Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Big Aussie beef burger, by Adrian Richardson
Ingredients to serve 6
For the burgers:
1kg lean minced beef
100 g thick-cut rashers smoky bacon, very finely diced
1 small onion, finely diced
2 garlic cloves, finely chopped
1 teaspoon fresh chili, finely chopped
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 egg, lightly beaten
2 tablespoons chopped parsley
2 teaspoons salt
2 teaspoons freshly ground black pepper
olive oil for grilling
Burger accompaniments:
6 good-quality burger buns or ciabatta rolls, split in half
1 small lettuce, leaves separated
Caramelised Onions
12 slices beetroot
12 slices tomato
12 rashers grilled bacon
6 fried eggs
6 slices tasty cheese
tomato sauce or ketchup
Method
When it comes to using minced beef, I strongly suggest that you don't buy it ready minced from the supermarket. Go to your butcher and choose the appropriate cut for the dish – for burgers I'd suggest lean rump or topside – and ask him to mince it for you. That way you can be sure you're getting great quality, as well as correct balance of fat and lean meat.
It's best not to make your burgers too far ahead of time. Fry or grill them,depending on how you feel. I like to sling them on the barbie, as I love the smoky, charred flavour, and the way they stay pink and juicy inside. Serve with all or some of the suggested accompaniments.
Preheat your grill or barbecue to medium-high. To make the burgers, combine all the ingredients, except for the oil, in a large mixing bowl. Use your hands to scrunch everything together so that the onion and flavourings are evenly distributed. Shape into 6 patties, making them as neat as you can, and about 2.5-3cm thick.
Brush each burger lightly with oil and arrange them on your grill or barbecue.
Cook for 4 minutes and then turn them over. Continue to cook until they're done the way you like them. This will depend on the heat of the grill, the thickness of the burger and, of course, personal preference.
Serve everything in the middle of the table so your guests can build their own burgers, the way they like them.
From Meat - How to Choose, Cook and Eat It by Adrian Richardson (Hardie Grant £25)
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments