Beef and Pork Burgers
I like to make these in batches and freeze them. They freeze really well and it means there’s always a supply of great burgers on hand when the weather cooperates and the BBQ can be lit.
Ingredients
- 500g minced beef
- 500g minced pork
- 4 slices of streaky bacon or 60g of chorizo or 60g of Lardons, chopped
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 125g soft bread crumbs
- 1 large egg, lightly beaten
- 1 tablespoon dried parsley
- 1 teaspoon Garlic salt
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- or Mixed Herbs
- 75g of grated cheese (optional)
8 hamburger buns, split and toasted. Some people like Brioche, I like a nice crispy bun. Don’t scrimp on the bun – it’s an important part of the burger!
Accompaniments
Lettuce leaves, red onion, tomato slices, sliced pickles, crispy bacon and slices of good cheese, I like Gruyere.
Ketchup, Mayo, Ballymaloe Relish
Method
- Fry the bacon, onion and garlic over medium heat until the bacon is crisp, drain and place in a small bowl.
- You need a large mixing bowl or, even better, use 2.
- Stir in the bread crumbs, egg, parsley, salt, marjoram, paprika and pepper.
- Crumble the beef and pork over the mixture and mix well.
- Take out a little of the mix and fry it. Taste it to be sure that the seasoning is right. Adjust as needed.
- Shape into eight burgers,
- Grill, uncovered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 70°.
- Serve on buns with the accompaniments.