The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. One of the best meals in the world is burger and chips, and this burger is fantastic. This is a tribute to The King, Elvis Presley. I don't like to buy minced beef, because I don't know what's in it, so I always mince my own.
Ingredients
- 2 pounds chuck steak
- 1 red onion, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- Pinch salt
- 1 teaspoon freshly ground black pepper
- 1 handful Parmesan, grated
- 1 heaped tablespoon Dijon mustard
- 1 large free-range egg
- 4 ounces bread crumbs
- Groundnut or other flavourless oil
- Burger bun, toasted
- Tomato ketchup, garnish
- Pickled gherkin, garnish
Directions
Slice the chuck steak, then pulse in the processor; this is great, as you get some smaller bits and some larger bits of meat. In a big frying pan slowly fry the onion in olive oil for about 5 minutes until softened, but not coloured. This gives the sweetness to the burger. Add the onion to the meat.
Using a pestle and mortar, bash up the cumin, coriander seeds, salt and pepper until fine and add to the meat.
Add the Parmesan, Dijon mustard, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more bread crumbs.
Lay out some greaseproof paper, sprinkle with bread crumbs, and then shape the meat into patties. Place them on the crumbs, and sprinkle more crumbs on top. These burgers are better if they are chilled in the fridge for about 1 hour before you cook them.
Heat a little oil in a frying pan, and cook the burgers on a medium-high heat for about 8 to 10 minutes, turning occasionally. Serve on a toasted burger bun with tomato ketchup and a "wally" (pickled gherkin).
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By shivnarc
Stuttgart, Germany
on December 20, 2011
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it was pretty good, perhaps i should wait to rate because i had to use lean ground beef vs chuck or any other cut. sometimes i buy some sirloin and chop it up in a food processor and those provide the BEST hamburgers EV-AH. i throw my spices in at the same time so everything gets chopped and mixed.
the parmesan provided a good taste and i pressed a giant clove of garlic into the mix. needless to say i WILL be making this again and modifying a bit. but overall, a pretty good burger. we LIT-TRALLY ran a train on the burgers.
By Chef #471362
on October 11, 2011
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It was nice, but the texture of the meat was a bit sort of - powdery. Next time i am just going to make them with store bought ground chuck....
By thesuzette
on January 17, 2011
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This burger is so easy to make. I have everything needed except the beef. Bought it on Sunday, made it very quickly, kept 2 chilled for Monday lunch and froze the rest. The patty was so fragrant even when it was raw! It is very juicy when cooked. My 7 yo son and his very choosy friend ate the burger in seconds and for the first time they didn't ask for ketchup to go with the burger!! I follow the recipe to the dot. For the parmesan, I don't know how much is "handful", so have used 1.5 tbsp. Just nice! This is my first attempt making burger and I love it very much. My friend used pork belly, the result is as good as mine. Highly recommended.
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