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Beef Swiss Burger – Rida Aftab Recipe

Ingredients

  • Onion 1
  • Tomato 1
  • Burger bun 2
  • Cheese slice 4
  • Salad leaves 1 cup
  • Butter 2 tbsp
  • Oil 2 tbsp

Ingredients for Burger Pattie

  • Onion chopped 1
  • Egg 1
  • Green chilies 2
  • Ginger 1 piece
  • Garlic 2 cloves
  • Black pepper 1 tsp
  • Salt ½ tsp
  • Coriander leaves/parsley 2 tbsp
  • Bread crumbs 4 tbsp
  • Meat 300 gm

Ingredients for Swiss Sauce

  • Stock 1 cup
  • Tomato ketchup ½ cup
  • Tamarind pulp ½ cup
  • Corn flour 1 tsp
  • Crushed red pepper 1 tsp
  • Garlic 1 tsp
  • Roasted cumin 1 tsp
  • Salt ½ tsp

How to make Beef Swiss Burger

  • Chopparize well 300 gm meat, 1 piece of ginger, 2 cloves of garlic and 2 green chilies. Add in ½ tsp salt, 1 tsp black pepper, 1 egg and 4 tbsp bread crumbs. Mix well.
  • Make into patties, fry in a grill pan with oil as required.
  • In a pan put together 1 cup stock, 1 tsp corn flour, 1 tsp crushed red pepper, 1 tsp crushed garlic, 1 tsp roasted cumin, ½ tsp salt, ½ cup ketchup and ½ cup tamarind pulp. Mix well and cook over low flame till thickens. Remove from fire and keep aside.
  • Now cut each bun from center into halves, spread one side with butter, put a Pattie and spread prepare sauce on top.
  • Put a cheese slice, again spread with sauce and then top with another Pattie.
  • Lastly put tomato slices, onion rings and salad leaf on top.
  • Cover with the other piece of bun.
  • Beef Swiss Burger is ready to serve with sauce.

Beef Burger Recipe

Ingredients

For the burger

  • 540g/1lb 3oz minced beef chuck steak
  • 25g/1oz chopped coriander
  • 1 onion, chopped
  • 1 tbsp Dijon mustard
  • 1 free-range egg yolk
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 540g/1lb 3oz minced beef chuck steak
  • 25g/1oz chopped coriander
  • 1 onion, chopped
  • 1 tbsp Dijon mustard
  • 1 free-range egg yolk
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

To serve

  • 4 slices mature Cheddar
  • 4 tbsp mayonnaise
  • ½ iceberg lettuce, shredded
  • 4 ciabatta rolls
  • 1 red onion, sliced
  • 1 beef tomato, sliced
  • 4 slices mature Cheddar
  • 4 tbsp mayonnaise
  • ½ iceberg lettuce, shredded
  • 4 ciabatta rolls
  • 1 red onion, sliced
  • 1 beef tomato, sliced

Preparation method

  • Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.
  • Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once.
  • Top each burger with a slice of cheese towards the end of the cooking time.
  • Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides.
  • Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato.
  • Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.
Beef Burger Recipe
Beef Burger Recipe

Hunter Beef Burger With Mustard Sauce Recipe

Ingredients
For the chips
  • Hunter Beef Burger With Mustard Sauce picture
    Hunter Beef Burger With Mustard Sauce

    ½ sweet potato, sliced lengthways into wedges

  • 1 tbsp olive oil

  • salt and freshly ground black pepper

For the burger
  • 200g/7oz fillet steak

  • 55g/2oz breadcrumbs

  • 1 free-range egg, lightly beaten

  • salt and freshly ground black pepper

  • 1 tbsp plain flour

  • 1 tbsp olive oil

  • 1 burger bun or thick slice of baguette, split

For the sauce
  • 30g/1oz butter

  • 3 tbsp white wine

  • 5 tbsp double cream

  • salt and freshly ground black pepper

  • 55g/2oz Wensleydale cheese, grated

  • 1 tbsp wholegrain mustard

Preparation method

  • Preheat the oven to 200C/400F/Gas 6.
  • For the chips, drizzle the sweet potato wedges in olive oil and season with salt and freshly ground black pepper.
  • Spread the sweet potato wedges onto a non-stick baking sheet and roast in the oven for 8-10 minutes, or until tender and golden-brown.
  • For the burger, place the steak, breadcrumbs and egg into a food processor and blend until combined. Season with salt and freshly ground black pepper.
  • With clean, slightly wet hands, shape the mince into a patty and dust lightly with flour.
  • Heat the olive oil in a frying pan and fry the burger patty for 4-5 minutes on each side, or until cooked through.
  • In the same frying pan, place the bread bun halves or baguette, split-side down and fry until lightly toasted, pressing down with a spatula if necessary.
  • For the sauce, heat the butter in a small pan and add the white wine. Simmer until it has reduced by half. Take off the heat to cool slightly.
  • Add the double cream to the pan and place back on the hob to gently simmer for a further 4-5 minutes, or until the sauce has thickened slightly.
  • Remove from the heat. Season, to taste, with salt and freshly ground black pepper and stir in the Wensleydale cheese and mustard.
  • To serve, place the burger inside the bread, with the sweet potato chips arranged on the side with the sauce.