The humble burger has been elevated from football stadium regret to high street chain mainstay, so it’s easy to forget that a family of four can enjoy mouthwatering, quality burgers for less than £8 (and I don’t mean per head).
I wouldn’t ever try recreating restaurant faves in my kitchen (they too often major on labour-intensive toppings and relegate the patty to an also-ran); instead, I focus on injecting major flavour into my beef and getting them on the table in double-quick time.
The steak mince in question was picked up by Marc (from, you guessed it, the ASDA Whoops! counter). I used 500g (£2.90) and made four generously-proportioned burgers.
This time I flavoured them with Hellmann’s Brazilian Spicy Churrasco sauce (I found a 200ml bottle on a clearance shelf for £1.20 – I suspect it’s been discontinued), but you could equally use a little tomato puree and your own mix of spices from the store cupboard. Cajun seasoning works especially well in my experience.
I served mine on white bread buns toasted briefly in the oven (65p/6pk), some mature cheddar (£1.90/250g), some frozen oven chips (£1/750g), and a little more Churrasco for dipping.
Prep time: 10 minutes
Cook time: 15 minutes
- 500g lean steak mince
- 1 red onion, chopped
- 1tsp garlic paste
- 2tbsp Hellmann’s Brazilian Spicy Churrasco sauce (or spicy tomato puree mix)
- 1 egg
- 1tsp table salt
- Dried breadcrumbs
- In a large frying pan, gently fry the onion and garlic in a little ghee for a few minutes until soft and translucent.
- In a bowl, mix the steak mince, egg, salt, Churrasco sauce, fried onions and garlic. Mix with your hands, and add breadcrumbs as necessary to make the mixture less wet.
- Divide the mix into four and shape into patties using wet hands.
- Add a little more ghee and splash of oil to the same frying pan, and cook the burgers until caramelised, flipping just once in the middle of cooking to ensure cooked through. This should take around 10 minutes.