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Porcini and parmesan beef burgers with a side of ketchup

By March 30, 2016 , ,

You can't beat a good burger and there's nothing better than your own home made ones. These take the flavour scale a bit further and add a bit of luxury. 

Of course you can't have burgers without ketchup so there's my smoky home made ketchup to go with the burgers as well.





Burger recipe

Makes 5-7 burgers depending on how large you like yours!

500g Rump steak or 350g rump and 150g brisket (ensure there is some fat on the meat as well, remove any sinew)
100g streaky bacon (or cured belly pork)
50g finely grated parmesan cheese

Tablespoon tomato purée
Heaped teaspoon Dijon mustard
5g finely chopped dried porcini mushrooms rehydrated in water (optional)
1 teaspoon sweet paprika
Ground black pepper – ½ tsp
¼ teaspoon smoked maldon sea salt – to season before cooking


Mince the beef finely, not loose, otherwise your burger will fall apart when cooking
Next mince the streaky bacon, again finely, and add to the beef mix
Add the rest of the ingredients and mix together well. 
Form into burger patties and put in fridge for several hours before cooking to allow the flavours to come together

Ketchup

Ingredients
1 kg vine tomatoes – slow roasted and skin removed (I like to roast these on the bbq with hickory chips, indirect heat 120c for 1 hour)
3 cloves
1 bay leaf
1 stick cinnamon – about 3cm long
½ tsp freshly grated nutmeg
100g brown sugar
150ml red wine vinegar
½ tsp smoked paprika
10ml maple syrup
Juice half lemon
2 cloves garlic finely chopped
1 onion finely chopped
Pepper and salt

Oil to cook the onion

Method
Cook the onion and garlic in the oil until soft, add the tomatoes and the rest of the ingredients and bring to the boil, reduce and then simmer until the sauce is reduced and thick.

Once cool, you can either blend further to give a smooth sauce or keep it rustic if you like.

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2 comments

  1. When you say finely mince the beef - can I throw it in the mincer using its smallest plate, or should I do it in stages?

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    Replies
    1. If you have a good mincer and can mince on the fine plate then yes. I have a kitchen aid mincer so need to do it in stages, first on the larger one and then the small plate.

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