This burger is just delicious. I don't often have burgers, but when I do, they have to be good, so trust me, it is good! This burger happens to be missing it's bun. Honestly, I thought it was fine on it's own as it is pretty substantial. However, if you are missing the bread, use a bread bun. Extra filling!
You could easily make these burgers 1/2 the size I have if you prefer them smaller. They are basically quarter pounders. So, big. Since they were only served with spinach and veggie toppings, we made them quite big today.
Fancy Beef Burger
Makes 4 big burgers
1 lb/500 grams of pure top grade ground beef
1 red pepper, very finely diced
1 onion, very finely diced
Small bunch of fresh chopped parsley
1/2 Cup/45 grams of very fine bread crumbs
3 Tablespoons of Worcestershire sauce
2 Cloves of garlic, crushed
Salt and pepper to taste
Olive oil for cooking
For the garnish:
1 Onion, caramelized * (see note at bottom)
Bunch of fresh spinach
Fresh mozzarella slices
1 Salad tomato, thinly sliced
In a large bowl, combine all of the ingredients (excluding the garnish ingredients) and mix well. Divide meat into 4 equal portions and start forming them into patties. I do this by using two hands and putting the meat on a sheet of wax paper. I flatten it to about 1 inch thick. Repeat this for remaining burgers. Tightly wrap and refrigerate for at least 1/2 hour before cooking. I do this so the meat stays together better while cooking.
Heat a large skillet over medium to high heat and add a little olive oil to the pan. Add the burgers and cook each side for about 6 minutes. Gently flatten the meat while it is cooking. I like my burgers well done, so if you prefer it less done, don't cook it as long.
Transfer to serving plates and top with tomato, fresh mozzarella and caramelized onions. Add the spinach on the side and drizzle over a little of the balsamic reduction. A great mid week supper that is sure to satisfy.
*Note: To caramelize the onions, heat a medium skillet set over a medium heat. Add olive oil and sliced onions. Cook for about 5-8 minutes until browned. Turn heat to low and continue cooking until onion are completely soft and browned. This will probably take a further 10-15 minutes. Remove from heat.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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