Recipe

Honey, I’m home and I’ve got the best aussie burger you’ll ever eat

 
That’s right I’m back and I may have just called you honey, sorry about that! Miss me? Probably not. It’s been an interesting few weeks. I can now officially add painter, picture hanger, flat pack king, retic installer, grass layer, soak well mechanic and “I don’t break tiles when I drill into them but occasional crack pipes in the back yard with a shovel” to my resume. I’m sure I also own half the shares for the local hardware store… maybe I’ll start my own handy man service? Then again, maybe not.
 
It’s great to have our very own space, all the hard work we put into it, has made it our own little home. My collection (OK half of the collection) of knives proudly hang in the kitchen, my cookbooks upgraded to a much bigger bookshelf making the collection look almost non-existent, it is for that reason that the cookbook ban has been lifted (WOOHOO, don’t tell her about the 2 full boxes I have hiding in the back room!) the back yard is taking shape and as soon as I can look at a shovel and not feel pain, the herbs will go in.
 
The most important thing I have learnt over the last few weeks is to not be afraid to give things a go. Just try it (obviously don’t try the things that require qualified trades people, that’s just silly) and try it with your loved ones, nothing will bring you closer together then when your lover stands behind you, saying you’ve missed a spot when you are painting. πŸ™‚
 
In between becoming a handyman and going back to work, I have become very well aquatinted with the kitchen. For anyone who knows me well, you’d know I love burgers and have attempted to make my own buns on several different occasions (rather unsuccessfully I might add). Well today I found a recipe that hit the nail on the head! Perfect, soft, fluffy sesame seeded burger buns. The recipe was found in a new addition to the cookbook collection called New York Cult Classics. Although slightly involved, it is worth the effort. I highly recommend you get yourself a copy! I’ll be playing around trying to simplify the recipe and share it with you all, but don’t hold your breath, the bread making gods hate me.

Bestburger-2668
 
These buns ARE good enough to eat on their own, but that’s kinda boring. My love obsession with burgers have lead me down the path of adding as much as I could possibly get into the patties without them falling apart, but they were never quite right. It was while I was watching an episode of Heston (not sure what series or episode, sorry!) that the penny dropped! The patty should be all about the meat, that’s it, just meat, seasoned just before it hits the piping hot pan and releases the sizzle.  I can’t believe after all these years it was that simple. Of course there are certain guide lines you should follow. The first, make sure there is fat in the mice! The lean crap won’t cut it, you’ll end up with a dry, chewy patty and will probably never want to eat burgers again. The second is, buy the best quality you can afford, even better go to your butcher (or buy yourself a mincer) and ask/make some beef sirloin mince, it has the perfect meat fat ratio and is delicious! The third rule applies to just about everything you cook, season it WELL! Two speckles of salt won’t work, use a good quality salt flake (not the table salt stuff) It’s not as bad as everyone thinks. Fourth and final rule, add whatever the hell you like to the bun, just make sure you get some crunch in there! Ok I just lied, I’m sorry. This is the fifth and final rule, burgers can never be consumed without being accompanied by a beer, it is against the law and you will end up in jail… just saying.
 
The Best Aussie Burger you’ll Ever Eat
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Prep Time
35 min
Cook Time
10 min
Total Time
45 min
Prep Time
35 min
Cook Time
10 min
Total Time
45 min
Ingredients
  1. 500g good quality meat (with the fat!)
  2. salt
  3. 4 hamburger buns (recipe coming soon hopefully, until then experiment or head to the supermarket and buy some)
  4. 1 tomato cut into 1/2 cm slices
  5. 1 red onion cut into 1/2 cm slices
  6. 4 slices of beetroot
  7. 4 slices of vintage cheddar cheese
  8. handful of fresh crunch lettuce (don’t be boring and go for iceberg, try the strange curly looking ones)
  9. as many pickles as you can fit on! (if you don’t like pickles then put the burger down and walk away… just kidding, I guess you can eat a pickle less burger…)
  10. tomato sauce
  11. mustard
  12. beer (this has nothing to do with the making of this burger, but it tastes mighty fine)
Instructions
  1. Divide the mince into 4 equal portions (or make yours slightly bigger if you are hungry).
  2. Make them into balls (if you have slightly wet hands, this helps) and then form your patties. Make them to suit the size of your buns, you want the patty just a little bigger and they will shrink.
  3. Place them onto a plate lined with baking paper and place them into the fridge to settle down (about 30 minutes or so, if you are in a hurry place them in the freezer for 5 minutes. this will help them hold their shape while cooking)
  4. Preheat a griddle pan over a medium high heat. Cook the patties for 3-4 minutes each side until cooked to your liking. (I use fresh mincemeat and like mine medium rare)
  5. Grill your buns, then assemble the burger in whatever order you like (I can’t believe how picky some people are when it comes to the order of the salad on their burgers! Are you one of those people? Let me know in the comments below, I promise I’ll be nice)
  6. Drink that beer.
Inspired Food http://inspiredfood.net/
 

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13 Comments

  • Reply
    foodisthebestshitever
    July 26, 2014 at 11:15 am

    Ah Matthew, that is a fine looking burger my friend. I could not agree more with the theory of minimal ingredients for the patties and cram as much shit as you can on the bun!! Nice work. Smiley face

    • Reply
      Matt
      July 30, 2014 at 3:59 pm

      Cheers mate! It’s a shame it took me so long to discover the minimalist approach to burgers πŸ™‚

  • Reply
    apuginthekitchen
    July 26, 2014 at 9:23 pm

    Congratulations on the new space, looks really great as does that burger. Wow, your photo is gorgeous. That is one beauty shot of a hamburger.

    • Reply
      Matt
      July 30, 2014 at 4:01 pm

      Thank you Suzanne! I must say it did take a few attempts to get something usable! Not that I’m complaining… more burgers for me to eat! πŸ™‚

  • Reply
    tinywhitecottage
    July 26, 2014 at 11:46 pm

    Yes! Beetroot on burgers! What a fantastic looking burger. And Max is adorable! Your Instagram photo on the side melted me…

    • Reply
      Matt
      July 30, 2014 at 4:03 pm

      Beetroot and burgers were meant to be! πŸ™‚ He is a little cheeky! But we love him all the same πŸ™‚

  • Reply
    laurasmess
    July 27, 2014 at 9:21 pm

    Yum yum yum. Perfect burger advice Matt. I totally agree, less is more when it comes to the perfect hamburger patty. It’s definitely all about quality meat and seasoning! And beer. BEER. I also love the house shots, woooop! All of that hard work has paid off! Cannot wait to see it. And pat Max. He is just adorable… Naw.

    • Reply
      Matt
      July 30, 2014 at 4:05 pm

      Thanks Laura! I hope your adventures abroad are going well! The photos are making me super jealous!. Beer and burgers are just as good as Mexican and beer! πŸ™‚ I think max will love you… and then turn into a cheeky little rat!

  • Reply
    dinnersforwinners
    July 29, 2014 at 1:58 am

    That is one might fine-looking burger! Just gorgeous! LOVE that you put a beer in with the ingredients πŸ™‚ Perfect. Congratulations on your new home! It it looking great already!

    • Reply
      Matt
      July 30, 2014 at 4:06 pm

      Thank you πŸ˜€ you always need to add the important things to the ingredients list! That way it makes the shopping list πŸ™‚ So so great to be in our new home! πŸ™‚

  • Reply
    justagirlfromaamchimumbai
    August 11, 2014 at 4:50 pm

    What a fabulous space you guys have created. I especially love the kitchen and the sunny space near the book case πŸ™‚ Hope this new home bring lots of love and joy in your life. The burger looks fantastic but then everything you cook does πŸ™‚

    • Reply
      Matt
      August 11, 2014 at 6:56 pm

      Thank you πŸ™‚ So good to finally be in! As you know it’s such a great area πŸ™‚ Any cookbooks you can recommend to fill the gaps in the book case? πŸ™‚

      • Reply
        justagirlfromaamchimumbai
        August 12, 2014 at 6:28 pm

        Ha ha you are like a cookbook hoarder. I have discovered “Yotam Ottolenghi” and “Bill Granger” lately. Love Love Love their cookbooks.

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