Burgers are best enjoyed full of flavour and cooked quickly; once overcooked, they can become tough and chewy. Here is Mary Berry’s recipe for making classic burgers along with a flavorful slaw:
Ingredients
For the burgers
500g (1lb 2oz) lean minced beef
50g (2oz) fresh white breadcrumbs
1 small onion, finely chopped
1 tbsp chopped marjoram
3 tbsp chopped parsley
2 tsp Dijon mustard
1 tbsp sun-dried tomato paste
1 egg yolk
2 tbsp oil, for frying
Salt and freshly ground black pepper
For the slaw
4 tbsp full-fat mayonnaise
2 tsp Dijon mustard
1 tbsp hot horseradish sauce
A squeeze of lemon juice
1 tsp sugar
1 large carrot, peeled and coarsely grated
150g (5oz) raw beetroot, peeled and coarsely grated
2 celery sticks, very finely chopped
2 spring onions, chopped
3 tbsp chopped parsley
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To Serve
6 burger or brioche buns
1 Little Gem lettuce, shredded
2 large beefsteak tomatoes, each cut into 6 slices
6 large sweet dill cucumbers, sliced
Cooking instructions
1. Start by preparing the slaw. In a bowl, combine mayonnaise, mustard, horseradish sauce, lemon juice, sugar, and seasonings. Add in carrot, beetroot, celery, spring onions, and parsley, mixing until coated. Adjust seasoning and lemon juice to taste. Set aside to develop flavors.
2. For the burgers, mix all the ingredients (except oil) in a large bowl. Season and shape into six flat burgers, about 1cm thick and 9cm in diameter. Chill in the fridge.
3. Heat oil in a large frying pan until hot. Fry the burgers in batches over high heat for 3–4 minutes on each side until browned and cooked through.
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4. Slice buns in half and toast the flat side. Top with lettuce, tomato, burger, cucumber slices, sauces, then place the other half of the bun on top. Serve with the slaw on the side.
Mary Berry’s Tips
– Prepare the burgers (uncooked) a day ahead.
– Freeze uncooked burgers with greaseproof paper between them for easy separation once frozen.
– Wear rubber gloves when handling beetroot to avoid staining hands, and grate onto a plate for easy cleanup.
Enjoy your flavorful burgers and slaw!
