You had friends round, made a glut of beef burgers which were absolutely awesome but you grossly underestimated just how filling 100% nothing else added burgers could be.
"100% nothing else added burgers"?
Barely even touched, either! Here's how ...
Get some minced beef (that's ground beef for non-Brits, for whom ground beef is something else ... a much finer mince ... in fact, given that folks in the States call prawns "shrimp", what do you call shrimp? In the UK, we call shrimp "shrimp" and prawns "prawns") ... I digress ... get some minced beef.
Minced beef comes out in long strings. Do as little as you can to upset these. In previous recipes, I have advocated quite a rough handling, practically blending the meat fibres almost to a slurry by squeezing the meat through your fists a few times, but not this time!
Season the lot - sea salt and black pepper (so, 99.9999999% now).
Take a reasonable amount of meat (maybe 6oz?) and gently roll it together into a ball. Press down so that it becomes something just under an inch in thickness and about 5" in diameter.
Fire up your grill, griddle pan, BBQ, whatever you're going to cook them on, get it really hot and then drop the burgers on.
Place a dot of butter on the top of each burger (so, now 99.999%). The butter will melt through into burger making it extra moist!
After a few minutes, flip over, enjoying the whole lot setting on fire as the excess juices flow out. Do not be tempted to press the burgers - we want all that goodness in there.
After a few more minutes, pop the burgers onto a plate and get stuck in with however it is you're going to eat them, reserving leftovers for this dish.
Now we get to it ...
Shred an onion and get it caramelising in butter.
Once the caramelisation is underway, sprinkle over some ground coriander and some chilli flakes, then lay a burger each over the top, sliced in half through the centre to make two thinner burgers - the inside part will start to soak up flavours.
Make up a really meaty beef gravy from stock, boosting with mushroom. Pour over the burgers and let them simmer, concentrating the flavours.
Meanwhile, cook some chips. That's fries or frites, depending upon your language. I went with the frites method, thinly sliced and fried in beef dripping for a superb golden colour.
Serve out ...
Chips in a bowl, retrieve the burgers and spoon the onion gravy over the chips, burger on top, remaining gravy, light salad and a boiled egg. Fried or poached would be absolutely awesome, too!
Eat! Eat! Eat!
