I N S I D E - O U T  B E E F  B U R G E R S

Preparation time: 15 minutes

Cooking time: 8-10 minutes

Serves: 4

Season: All ingredients available year-round, but

best on a barbecue in the summer

 

 

 

 

 

 

 

BURGERS

700 g 'butter' mince (or combination of ground

sirloin/chuck)

8 thick slices of wholewheat sourdough bread

4 slices of prepared flavoured butter of your

choice, butt 7 mm in thickness

Sea salt 

Freshly ground black pepper

Extra virgin olive oil

OPTIONAL TOPPINGS

Tomatoes

Thinly sliced red onion

Lettuce

Aioli

Dijon mustard

Tomato chutney

BUTTERS

Rocket and goat cheese

115 g unsalted butter

115 g soft, fresh goat cheese

200g or two large handfuls fresh rocket

Sea salt 

Freshly ground black pepper

Stilton, fig and port

115 g unsalted butter

115 g Stilton

3 tblsp port

4 large figs

Sea salt

Freshly ground black pepper

Garlic and herb

115 g unsalted butter

1 large shallot, peeled

1 tblsp Dijon mustard

2 large garlic cloves

1 tblsp white wine (if you have a bottle open)

Leaves from 3 sprigs each parsley and thyme

Leaves from 1 sprig rosemary

Sea salt

Freshly ground black pepper

Lemon, anchovy, caper and tomato

115 g unsalted butter

10 semi-dried tomatoes

5 anchovies

1 tblsp capers, rinsed

1 tsp lemon juice

Zest of 1 lemon

For each of the butters, wash and dry all herbs.  Blitz the ingredients in the bowl of a food processor.  Spoon the mixture onto a piece of parchment and roughly shape into a log.  Roll up and twist the ends in opposite directions to it looks like a Christmas cracker.  Freeze until firm and slice off as necessary.  If you don't have a food processor, all the butters can be mixed together by hand.  However, remember to finely chop all components before folding into the softened butter.

Begin by setting up the barbecue for direct grilling, or preheat gas or electric grills to high.

Place both types of mince (if not getting 'butter' mince from the butcher) in a large mixing bowl, break up with a wooden spoon and combine thoroughly.  Season well with salt and pepper:  I usually add a level tsp of sea salt and then grind over about 1/2 tsp of pepper. Avoid mixing the meat with your hands because your fingers will warm it.  Wet your hands with cold water and divide the meat into 8 equal portions.  Working quickly and with a light touch, pat each portion into a 0.5 cm-thick square-ish patty.  Place a slice of butter onto the top of four of the patties.  Top each with the remaining patties and seal the meat around the butter.

 

When ready to cook, brush each burger with olive oil and place on the rack.  Cook according to taste, about 3 to 4 minutes per side for medium-rare.  To see if it is ready, you can insert an instant-read meat thermometer through the side of a burger into the centre.  The internal temperature should be about 63°C / 145°F for medium-rare.  Only use a thermometer as a last resort, as once you piece the meat, lots of the buttery juice will flow out.

 

Meanwhile, place the bread slices on the hot rack and grill until lightly toasted, 1 to 2 minutes per side.  Arrange whatever deliciously crisp optional toppings you have chosen onto the bread and top with a hot juicy burger.  Cover with another piece of lightly toasted bread and enjoy!