Flipping fabulous burgers
Liam Humberstone shares his fabulous recipe for homemade beef burgers
The burgers at The Working Boat in Falmouth warrant skim-reading the rest of the menu. We twisted head chef Liam Humberstone’s arm until he agreed to share his recipe
www.theworkingboat.co.uk
Makes 8 burgers
- Beef mince 2kg (we use Nanteague Farm)
- Suet 200g
- Mixed herbs 100g
- Garlic cloves 3, finely chopped
- Onions 2, finely chopped
- Gherkins 4, finely chopped
- Tomato sauce 50g
- Dijon mustard 50g
- Worcestershire sauce 15ml
- Salt and pepper to season
- Place all the ingredients in a large bowl and mix well with your hands.
- Mould into patties and leave to firm in the fridge for at least 2 hours.
- Preheat the oven to 180°c / gas 4. Heat a large frying pan over a medium heat and sear the burgers on each side. Season with salt and pepper.
- Finish cooking the burgers in the oven for 10-12 minutes or until the juices run clear.
- Serve in a brioche bun with monterey jack cheese, homemade red onion marmalade and smoked streaky bacon.
You will need
- Beef mince 2kg (we use Nanteague Farm)
- Suet 200g
- Mixed herbs 100g
- Garlic cloves 3, finely chopped
- Onions 2, finely chopped
- Gherkins 4, finely chopped
- Tomato sauce 50g
- Dijon mustard 50g
- Worcestershire sauce 15ml
- Salt and pepper to season
Method
- Place all the ingredients in a large bowl and mix well with your hands.
- Mould into patties and leave to firm in the fridge for at least 2 hours.
- Preheat the oven to 180°c / gas 4. Heat a large frying pan over a medium heat and sear the burgers on each side. Season with salt and pepper.
- Finish cooking the burgers in the oven for 10-12 minutes or until the juices run clear.
- Serve in a brioche bun with monterey jack cheese, homemade red onion marmalade and smoked streaky bacon.
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