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.

Supported by

Sharps Beer Tastings

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.
Supported by
Trevethan Distillery - Banner
Churchill Recreate
Supported by
South West 660

Supported by

SW660

recipes with similar ingredients

Supported by
Churchill Recreate

Supported by

Churchill Recreate

More recipes

Supported by
food newsletter banner

Supported by

food newsletter banner

Most popular recipes

Loading...
FOOD magazine

ESSENTIAL

YOUR food

Recipes

Social

Facebook Twitter Instagram

© 2023 Salt Media Ltd. All Rights Reserved.

  • 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.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption
Subscribe

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.