Balance October 2017 - 63

MEAT
Although you should watch your portion size
with lamb due to its fat content, it has 25g
per 100g of high-quality protein.

A patty to
savour

THE PERFECT BURGER

'There are three secrets to the perfect
burger. The first is to ensure the garlic and
onion are really finely chopped, so they
mix well with the meat and cook through
properly. The second is to ensure your
mixture isn't too wet, or the burgers won't
hold together. When adding the egg, pour
in half and mix with your hands; if the
mixture feels like it will come together and
form nice patties, leave the other half of
the whisked egg out. The third is to ensure
you have properly seasoned the raw mince
for fantastic flavour. Now, go on, steal my
secrets and make a damn tasty burger!'
Serves 4
You will need
* 1 garlic clove, finely chopped
* Handful of red onion, finely chopped
* Handful of fresh parsley, finely chopped
* 500g minced/ground lamb
* ½tsp salt; ½tsp ground black pepper
* ½tbsp Dijon or wholegrain mustard
* 1 free-range egg, beaten
* ½tbsp olive oil
1. Add the minced garlic, onion and
parsley to a bowl with the meat. Season
meat with the salt and black pepper.

2. Add the mustard and pour in half the
beaten egg. Mix it all together with your
hands and judge whether the mix could
do with more egg or if it will form firm
burger patties without it.
3. Form the mixture into four large
burger patties or six smaller ones
(these will cook more quickly).
4. Heat up a large frying pan/skillet over
a high heat and, once hot, add the oil.
Let it get hot (this will take 1-2 minutes).
5. Add the burgers to the pan. You
should hear a sizzle when you do this.
If not, the pan isn't hot enough and
the burgers will taste bland. Sear the
burgers for about 4 minutes on each
side. Test the meat with your finger;
it should feel firm and a little springy
to the touch for medium 'doneness'. You
could finish them in a hot oven if you
like your meat well done, but I think this
dries them out and ruins the texture.
6. Take off the heat and leave to rest
for 1-2 minutes before serving; this
allows all the juices to run back into the
middle of the burger, keeping it juicy. B


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Table of Contents for the Digital Edition of Balance October 2017

Balance October 2017 - 1
Balance October 2017 - 2
Balance October 2017 - 3
Balance October 2017 - 4
Balance October 2017 - 5
Balance October 2017 - 6
Balance October 2017 - 7
Balance October 2017 - 8
Balance October 2017 - 9
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