Philips Avent 3-in-1 Electric Steam Sterilizer

Difficulty: Easy
Preparation Time: 50-55 mins
Represent Time: 15-18 mins
Serves: 6

Ingredients:

• 800-grams beef mince
• One large brown onion, grated
• 75 gram or one cup breadcrumbs, made from day-old bread
• One egg, lightly whisked
• Two garlic cloves, crushed
• One tablespoon Worcestershire sauce
• ¼ cup chopped fresh continental parsley
• Salt, to taste
• Ground black pepper, to taste
• Two tablespoon olive oil
• Six hamburger buns halved
• Tomato sauce, to serve
• Six iceberg lettuce leaves, shredded, to serve
• 180-gram cheddar cheese, thinly sliced, to serve
• Three medium or 450-gram ripe tomatoes, sliced, to serve
• 1/3 cup American mustard (optional)
• Two teaspoons tabasco sauce, to taste (optional)

Method:

Organize all your ingredients before you begin. It is significant to use mince from a cut of meat that has a tiny fat. This will not only enhance flavour, but it also confirms a tender burger by avoiding the patties from drying out through cooking.

However, mince that is too oily will expel the additional fat through cooking, producing the patties to shrink and strengthen considerably.

Topside is the recommended mince for making beef burgers as it holds the correct quantity of fat. Breadcrumbs are not commonly included in the modern burger patty mixture, but they're adding to this recipe advantages to provide the cooked patties a lighter, tenderer texture.

The egg actions as a tie ingredient so that the patties can be simply shaped. It also supports them grip together when cooked.

Add the beef mince, garlic, onion, Tabasco sauce parsley, Worcestershire sauce, egg and breadcrumbs in a big bowl. Spike with pepper and salt as per taste. Mix this ingredient with your hands until completely combined.

Distribute the mixture into 6 to 7 equal portions (you can use a 120ml or 1/2 cup measuring cup if you like). Shape all portion with your hands into a patty about 8cm to 10cm in diameter and 1.3 to 1.5cm thick.

Place the patties onto a tray or plate lined with- greaseproof paper. Cover with plastic wrapping and place in the refrigerator for at least 30 to 35 minutes to rest. Chilling the patties will support them hold together when cooked. This also permits the flavours in the patties to balance and improve. If you chill the patties for any longer, rise the cooking period slightly.

Heat half the olive oil in a large, frying pan (non-stick) over medium or low heat and cook half the patties for about 5 to 6 minutes on each side or until browned and cooked through. It is very important to cook mince right through because it has a greater percentage of surface area to volume than whole pieces of meat, and is therefore at bigger risk of infection by bacteria in the air. Transfer the patties to a dish or plate, put aside and keep warm. Repeat with the remaining patties and oil.

For the time being, preheat grill on high. Place the hamburger buns, cut-side up, under the warmed grill and toast for 1 to 2 minute or until golden. Leave the grill on. Place the patties on a baking tray lined with foil. First patties with cheese. Place under the grill for 2 minutes or until the cheese is just completely melted.

To serve, spread the base halves of the toasted hamburger buns with tomato sauce. Top with the patties, shredded lettuce, sliced tomato, mustard and cover with the hamburger bun tops.

Nutritional Information:
Calories 292; Sugars 8 g; Protein 44 g;
Carbohydrate 53 g; Fat 33 g; Saturates 14 g

Tip: To freeze, isolated the patties with non-stick freezer wrap or baking paper, pack flat into refrigerator bags and seal. Freeze for up to 1 month and allocation to the fridge to defrost 10 to 12 hours before cooking.