Tag: beef mince

Homemade burgers

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  • Serves: 4

  • Prep time: 20 mins

  • Cooking time: 10 mins

    (3-5 mins on each side)

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Homemade beef burgers are much tastier than shop-bought – and they aren’t much harder to make. All you need to do is combine a little mince with some binding agents and a little flavouring. Our homemade burger recipe is perfect for the BBQ or for a family meal – and if you make them from scratch, you know exactly what’s going in them! You can use classic beef mince to make these burgers or replace it with turkey or pork for a lighter taste – or vegetarian mince like Quorn can be used as a meat substitute

Ingredients

  • 500g good quality mince
  • Good pinch of oregano
  • 1tsp salt
  • Pinch of black pepper
  • Handful of breadcrumbs
  • 1 egg, lightly beaten

To serve:

  • Loaf of ciabatta
  • 1 iceberg lettuce
  • 4 medium tomatoes

That’s goodtoknow

Top tip: The eggs and breadcrumbs aren’t essential but will help bind the ingredients together.

Method

  1. Place all of the burger ingredients in a large bowl and mix together or whizz all the ingredients in a food processor until the mixture starts holding together.
  2. Shape the burgers into round flat discs with wetted hands. To get perfectly round shapes, press the mixture into a metal pastry cutter. Don’t over-handle the burgers or they’ll be tough and dry when cooked.
  3. Place the burgers on the barbecue or in a frying pan and cook until they’re done all the way through and there’s no pinkness in the middle. To check this, press down the top of a burger with a fish slice – if there are pink juices oozing out, then cook for a few more minutes.
  4. Serve on a lightly toasted ciabatta with lettuce and sliced tomato.

Average rating

(29 ratings)

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Chicago Italian Beef “Stew Meat Edition” – The Deep Dish Pizza of Sandwiches

I’ve always wondered how stewed beef would work instead of the traditional sliced roast beef for Chicago’s famous Italian Beef Sandwich, which is kind of weird, since I’ve only had the classic version a few times, and never actually made it myself. 

But, I figured if you’re going to roast a hunk of beef, then slice it and put it back in the juices, why not just cook the meat in a broth to begin with? How had the fine people of Chicago not thought of this obvious adaptation? Were the same people running the Cubs also in charge of civic recipe improvements? Was Kanye West somehow to blame? And another thing; why the hell would the Bears give Jay Cutler that new contract?


Anyway, once I finished my mad experiment, I realized that this wasn’t an improvement on an old sandwich at all; it was just a new sandwich. While the flavors are similar, the texture and overall mouthfeel of this sandwich is completely different. It’s much closer to pulled pork in that respect, but delicious nevertheless.


So, while this ended up not being the Chicago Italian beef breakthrough I had hoped for, it did make for a fine lunch, and if you’re looking for a manly hand-meal for your next shindig, I hope give this tasty, and very juicy sandwich a try. Enjoy!


Ingredients for 4 large sandwiches:
1 1/2 or 2 pounds beef chuck, cut in 2-inch chunks, seasoned with salt and pepper to taste
1 tbsp vegetable oil
6 cloves garlic, sliced
1/4 tsp red pepper flakes. to taste
1 tbsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp freshly ground black pepper
1 1/2 tsp salt or to taste
1 bay leaf
2 tbsp white vinegar
3 cups chicken broth, or enough to cover meat by an inch
4 crusty sandwich rolls
1 cup drained Giardiniera (pickled vegetables), chopped into a relish
– Brown meat and simmer covered in the remaining of ingredients until tender

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