The Juiciest Homemade Burgers From Scratch (even the bun)
4bread buns (see directions)
1kg (2.2lbs) mince/ground meat
Sea salt - to personal taste
Pepper - to personal taste
2teaspoons Worcestershire sauce
½teaspoon chilli powder
1tablespoon oil (for frying)
2½tablespoons tomato ketchup
½teaspoon dried mustard
½teaspoon smoked paprika
1small onion (finely chopped)
For the bread, please follow my recipe for brioche buns (please note, although the original recipe called for both poppy and sesame seeds, the one used for this burger only had sesame seeds).
For the burger: Add all ingredients to a large bowl. Mix with your hands or a spoon until the meat comes together. Either press them into seven patties of equal size using your hands, or use a mould to shape them. Place in the fridge for at least an hour before cooking as this will help them keep their shape when cooking.
When the burgers are ready to be cooked, heat a griddle or frying pan with the oil in it. When the oil is hot, add the burgers. Don't be tempted to turn them too quickly - let them sit there for a while (trying to move them about too soon could result in half the burger getting stuck to the pan). Turn them several times while cooking until the burgers are how you like them, making sure they are cooked right the way through.
For the burger sauce: mix all the ingredients (apart from the onion) together in a bowl. Chop the onions very finely then stir in. Taste and adjust to your personal preference.
Cut the bread buns open and spread the burger sauce over both sides. Place the burger on one half and top with the salad ingredients you are using, and then drizzle a little more sauce over the top. Place both bread bun halves together. Serve with fries (mine were made in an Actifry) or a tasty salad. Enjoy!