CLASSIC BURGERS
Jazz up this easy-to-make burger simply by adding different toppings to it such as jalapeños, cheeses, avocado, gherkins, bacon, rocket, iceberg lettuce, chives or pesto. A Thermapen or meat thermometer is great for making sure your meat is cooked to your liking, so this is one gadget I’d really recommend investing in.
SERVES 4
500g/1lb 1oz Aberdeen Angus beef mince
1 tbsp Dijon mustard or horseradish (optional)
30g/1 oz chopped coriander (cilantro) or parsley (optional)
1–2 tsp Lucy Bee coconut oil
Lucy Bee Himalayan salt and ground black pepper
SERVING OPTIONS
4 gluten-free burger buns or rolls
4 slices of cheese
Lettuce
Thin slices of red onion
Sliced beef tomato
Jalapeños
Place the beef mince and mustard or horseradish and herbs, if using, in a mixing bowl. Add plenty of ground black pepper and, using your hands, combine all the ingredients and shape into 4 equal-sized burgers.
Place a heavy-based frying pan or griddle pan over a medium-high heat, add the coconut oil to the pan and, when hot, sprinkle Himalayan salt over your burger and place salt-side down in the pan. Leave to cook for 5 minutes then sprinkle over a little salt before turning and cooking for a further 5 minutes, depending on how well cooked you like your burger (see tip). You can also cook the burgers on a preheated outdoor barbecue.
If serving with cheese, add a slice to the top of each burger and allow to cook for a few minutes, until the cheese melts a little. Toast the buns, if you wish, before assembling the burgers with the toppings of your choice.
TIP
Burgers in our house are a real summer thing to enjoy with friends, but cooking them to everyone’s liking is tricky, which is where the Thermapen, or meat thermometer, comes in very handy. For well-done meat the internal temperature should be 70°C/158°F and for medium-rare about 60°C/42°F.
