- 400 g / 1 lbs high quality minced meat, either beef or a mix of beef and pork
- 1 small onion
- 4 dabs high quality Worchestershire sauce
- salt and black pepper
- Put the meat in a big mixing bowl, and press it down so that it covers the bottom and sides of the bowl.
- Chop the onion finely, and put it in the bowl.
- Put 4 dabs of Worchestershire sauce, 1/4 tsp salt and 1/4 tsp pepper in there. If you don’t like the taste of Worchestershire sauce, use less. If you like it, you should use more!
- Mix it with your hands, making sure not to over-mix. You want the meat to still fall apart when kneading it, not making it too compact.
- Take the mix out of the bowl, and form it into a log.
- Divide the meat by two if you want two big burgers, or four if you would like 4 smaller burgers.
- Form the meat into evenly shaped burgers, preferably using a burger press. You can buy one here.
- Make a little dimple in the middle of each burger, this will make the burger easier to cook through.
- Before you put the burgers in the pan, salt and pepper one side. Put that side down in the pan, and salt and pepper the other side as well.
- Fry your burgers in a mix of butter and vegetable oil over high heat, so that you get a nice brown sear on them.
- Turn down the heat to medium to low, and keep on flipping the burgers every minute or so.
- If you’re using 100% beef, you can cook the burgers so that they’re medium rare, but if there’s pork in there, you want to cook them all the way through. Pink pork is not sexy.
- If you want to make cheese burgers, put your cheese of choice on the burgers when you see that they are getting done and put on a lid until the cheese has melted evenly.
- Heat some burger buns in the oven, and serve with for instance some Sriracha Mayo burger sauce, guacamole, pickled red onions and homemade pickles. Yuuuuuum!!!