Homemade burgers are always the best, not least because (assuming you get your meat from a reputable source) you know exactly what is going into the food you are feeding your family. Burgers from supermarkets, especially frozen ones, are likely to have too much salt, as well as fat and 'non-meat fillers', whatever they are. Non-meat fillers? Are they breadcrumbs? Starch? Ground unicorn poo?Anyway, I get my ground beef from the butcher, where they grind the meat in front of me. Not an option for everyone, I know, but make sure you read the labels carefully to see what you are buying.
There is no end to the ways in which you can vary your burgers. This weekend I had the luck to lay my hands on some cèpe mushrooms at market, so I finely chopped some cèpes, some shallots and some flat leaf parsley into the mix. I also added a handful of finely grated fresh Parmesan, a generous pinch of Colmans Mustard Powder and some salt and pepper. Cooked in a little olive oil until pink, I then served them in homemade mini burger buns. There was no need for sauces or garnishes of any kind as the flavour stood up for itself and the meat was good and moist.
These were served as part of a small family buffet, but would do equally well as full-size burgers with homemade fries or vegetable crisps on the side.
Mmmm. Writing makes me hungry.
