Last Updated on February 21, 2021 by Fiona Maclean
The Story of a Home Made Beef Burger:
Do you ever get a craving for a burger? One that just won’t go away…
That need to sink your teeth into something meaty, juicy and incredibly tasty. The sort of craving that just doesn’t equate to a ready-made meat pattie or (heaven forbid) a fast food takeaway.
You do know what I mean, don’t you?
But, unless you were planning a weekend barbecue, it’s really unlikely that you’ll have everything to hand.
If you are like me then, of course, there will be the mayo in the fridge. Hellmann’s of course…
You ponder awhile. If you walk to your local supermarket you may or may not find all the ingredients. And, then you’ll feel obliged to keep going…
Instead, you log into one of those Supermarket fast delivery services and order your ingredients for your homemade beef burger there, to be delivered super quick and right to your door whether that is home or, like me, an office. It’s quick, efficient and you can use options like Chop Chop from Sainsbury’s for those irritating things you might have forgotten. For groceries, it’s a no brainer. And, making your own burger is always better than the fast-food alternative in terms of taste.
I was asked to try Hellmann’s juiciest ever burger recipe, which uses just a spoon of mayo to make a meltingly tender pattie and a delicious beef burger. It was easy enough to get all the ingredients together. And, I’ve been dining in (!) on the results all weekend.
Here’s the recipe if you’d like to try for yourself.
A tender beef burger - the addition of mayonnaise makes the texture of the meat pattie melting and juicy.
- Hellmann's real mayonnaise
- 250 grams low fat beef mince
- 1 egg
- 3 brioche buns
- 1 tomato
- olive oil
- 1 rasher streaky bacon
Chop the bacon finely and mix into the mince mixture along with the egg
Add about a tablespoon of Hellmann's mayonnaise and season well with salt and pepper
Once the mixture is well blended, split into three parts. Press them into burger patties, cover with cling film and leave to rest in the fridge
When you are ready to cook, slice the red onion, pickles and mushrooms finely
Heat a griddle or barbecue and oil lightly with olive oil
Griddle the meat patties for about 4 minutes on each side, turning 90 degrees once on each side during cooking. Put in a warm place to rest
Now cook the onions in the meat juices, adding more oil if necessary. Once they start to caramelise at the sides, add the mushrooms and continue to cook for 2-3 minutes before putting in a warm place
Split the brioche rolls and griddle for a minute on each side.
Make up your burgers, starting with a generous dollop of Hellman's, followed by the meat pattie, topped with a slice of tomato, some salad leaves or watercress and a teaspoon of the mushroom and red onion mixture.
This recipe is infinitely variable. Try making it with lamb or turkey mince and seasoning with chilli or herbs.
It’s really easy – and you can mix it up to your own taste. Next time I’ll be skipping the bacon and adding some chilli for instance. And, I want to try adding Hellmann’s to my Spicy Lamb Burger recipe too, because it really does make a beautifully juicy pattie
My tip, if you want to try these at home for yourself is to make sure that you make your patties at least an hour before you want to cook them. Pop them in the fridge so that the mix can settle. And then grill or griddle them to perfection.
Want to make this one at home for yourself? Why not pin this post for later…
If you’d like to try Quiqup for yourself and live or work within the delivery area I’ve got a special discount code for the first twenty London-Unattached readers to sign up. Just use the code LONDONUNATTACHED when you go to the Quiqup site to get £4.50 off your first order.
Disclosure: I was provided with a budget by Quiqup and Hellmann’s in order to try this recipe and the Quiqup delivery service.