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Flipping fabulous burgers

Liam Humberstone shares his fabulous recipe for homemade beef burgers
fabulous 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
  1. Place all the ingredients in a large bowl and mix well with your hands.
  2. Mould into patties and leave to firm in the fridge for at least 2 hours.
  3. 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.
  4. Finish cooking the burgers in the oven for 10-12 minutes or until the juices run clear.
  5. Serve in a brioche bun with monterey jack cheese, homemade red onion marmalade and smoked streaky bacon.

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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

  1. Place all the ingredients in a large bowl and mix well with your hands.
  2. Mould into patties and leave to firm in the fridge for at least 2 hours.
  3. 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.
  4. Finish cooking the burgers in the oven for 10-12 minutes or until the juices run clear.
  5. Serve in a brioche bun with monterey jack cheese, homemade red onion marmalade and smoked streaky bacon.
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  • 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
  1. Place all the ingredients in a large bowl and mix well with your hands.
  2. Mould into patties and leave to firm in the fridge for at least 2 hours.
  3. 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.
  4. Finish cooking the burgers in the oven for 10-12 minutes or until the juices run clear.
  5. Serve in a brioche bun with monterey jack cheese, homemade red onion marmalade and smoked streaky bacon.

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