Home Made Beef Burger with Smokey Beef Patties

Home Made Beef Burger with Smokey Beef Patties 

  A very  flavorsome, moist beef patty makes this burger very tasty. Smoke the minced meat before grilling for added charcoal smell even if your cooking indoors. Also place the patties over direct flame just as they are done for that flame grilled super smokey aroma like your favorite burger! The addition of mushrooms provides an extra layer and depth of flavor. Use lean minced meat for best results.

Home Made Beef Burger with Smokey Beef Patties 

Recipe Type: Beef / Sandwiches Author: Recipes ‘R’ Simple Prep time: 20 mins Cook time: 10 mins Total time:  30 mins Serves: 4

Ingredients:

 

Method:

• Process the bread slice into fresh bread crumbs. Set aside.
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• Rinse the minced meat to remove any impurities. Drain. Add the drained mince to a bowl. If using chuck tender, cut the meat into chunks, after snipping away any fat and add to a food processor. Pulse Process a few seconds at a time till you have a nice mince. Do not over process or you will end up with meat paste!
•  Add the mince to a bowl.
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• In a pan, heat some oil. Add flour and allow to sizzle.
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• When light golden in color, add the sliced mushrooms and sauté till tender.
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• Sprinkle the mushroom seasoning powder or onion powder and cook well.
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• Remove most of these mushrooms and add to the same processor used to mince the meat. To the remaining mushrooms in the pan, add water and stir. Allow to thicken to a sauce. This will top our burger patties.
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• Pulse the Mushrooms that were transferred to the processor into mince to match the texture of the minced meat. Add to the bowl of minced meat.
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• Also add the  onion powder, pinch of salt, black pepper, scallions/spring onion, garlic salt, dijon mustard and worcestershire sauce to the mince.
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• ( Mix very gently with your hands till well mixed)
• Also add the bread crumbs.
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• Mix gently again till well mixed. It is important to mix the mince only gently or the patties will be dense.
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•  Move the mixture to the sides of the bowl and place a small steel tumbler/cup in the centre.
• (Tip on how to get lovely smokey aroma at home) Heat the charcoal on an open flame till it’s piping RED Hot.
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• Immediately place inside the steel tumbler and pour 1 Tbsp of oil over it. As it begins to smoke, quickly cover the bowl and place a weight on top if needed to prevent the smoke from escaping.
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• Wait until the smoke dies down
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• Now that the mince is nicely smoked, divide into 4 equal portions and form into patties on waxed paper over a tray. Make sure the central part of the patty is slightly more indented than the edges. This helps the patties to retain their shape while grilling.
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• Drizzle the melted butter lightly over the patties.
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• Place the tray in the freezer and allow to set till firm. about 10 – 15 minutes. The patties must be stiff when we take them out and place them on the grill.
• Heat the Indoor/ Outdoor grill or Grill Pan. Add oil to coat. Just enough to coat the entire surface of the grill pan.
• Place the Patties (2 at a time if necessary) on the pan as it is heating up (Not too hot)
• Do not disturb the patties once laid on the pan.
• 
• Keep watch, tilting the pan a couple of times so that the oil runs under the patties evenly.
• You will notice that the burgers are slowly cooked upwards. (Cook on low – medium heat)
• Once they are cooked half way up, Flip them over with a non-stick spatula.(They should flip easily). They should have grill marks.
• Again, do not disturb the patties once flipped. Wait for the bottom half to get cook upwards like before.
• They will not take as much time on the second side as the first, but when they have turned golden around the brim, you will need to press gently with you spatula on the center of the patties (to grill the indented portion of our patties). Oil will splutter during this process, you might like to use an oil guard.
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• Just as the patties are almost cooked through, use a metal spatula to lift the patties and place them on direct flame. Allow the flame to scorch grill the patties for 30 seconds or so. Great flame grill effect is achieved.
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• Remove your patties to a plate. (DO NOT OVER GRILL THEM or they will loose all moisture and be very dry)
• With a serrated knife, slice the burger buns in half and grill on the same pan (wiped clean) as your patties till golden.
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• 
• Mix Mayonnaise and ketchup in equal portions more or less and apply to both top and bottom bun.
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•  Continue to top the buns with the patty, sliced onion, tomato, pickle and lettuce
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• You could also keep the veggies on the top bun and the patty and mushroom on the lower bun. This makes it easier if you want to serve the burger hot.
• Easier for reheating in the Microwave as well.
• Add just a few pieces of our sauteed mushroom as well a little of its sauce over the patty for added depth in flavor. It also moistens the patty.
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• Press down gently with Top bun.
• Serve while the patties are still hot.

Home Made Beef Burger with Smokey Beef Patties 

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