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Hi. I'm Jonny. Welcome, it's my Food Fest today. I'm going to show you how to make amazing
burgers.
[Music]
First step is beef in a bowl. All this is, is just a one bowl, one bit. It's just everything
in a bowl, but it's all about what we're putting into the bowl.
So, next up I'm going to chop up some red onion really finely. So, if you look, I've
left the roots on so when I'm chopping, it doesn't come away. So, knife loose, sharp,
and I'm just going to fine as I can, okay? Okay, move that to one side, and again with
the other. So, hand on top, knife through, and then we're going to, hand on top, and
we're just going to rock, as fine as you possibly can.
Okay. So, root in the bin.
Get your bowl, push it all into the bowl.
For the three key ingredients, I'm going to go mustard, ketchup, and worcestershire sauce.
But, for all the ingredients, make sure you check out the description box.
Mustard. Go easy on the mustard. Ketchup. This is the key ingredient to this, okay?
So, you want to squeeze, you know, we're talking a good, good bunch of ketchup. Okay? Worcestershire
sauce is a little key ingredient. A couple of splashes of that. Salt, pepper, and the
absolute most vital ingredient to this is an egg, okay? Rather than bread crumbs, that
can fall apart, and it can, you know, when you're cooking it, crumble, egg, it won't.
It will stick together, and it will just be, it will just be fine, okay? So, crack that
in. Salt and pepper.
Again, there's a lot of ingredients here, and a lot of people kind of stinge out on
salt and pepper. I'm not looking, you know, to give you a heart attack or anything, but
I'm looking to try and get a lot of flavor in there. So, salt and pepper.
Now that's done, this is where you want, you know, if your wife's making it, or your girlfriend's
making it, this is where the lad can really get involved, because as you can see, the
next job is hands. Well, you can wear gloves, but this isn't the most glamorous of jobs,
this one. But, honestly, it's worth it for the burger that you're going to have. Hm.
Yeah. Make sure your hands are clean before you start, you know, getting your hands stuck
in.
So now that's done, you want everything mashed together, everything's starting to conform.
But you can see the egg, and there's no bread crumbs, it's not dry, it's still succulent.
So, quick wash of the hands.
Pan on the heat. Going to add, add a dash of olive oil.
Burgers. Take a handful. You want to start pressing it together. You want to just cover
all bases and make sure it's not going to fall apart. Look at that. That is a serious
burger. Get that in. Whoa. And that's what you want to hear. You don't want to hear,
you don't want to hear that kind of boiling, or you don't want to, you want that crisp,
nice brown color on each side.
So, you can hear it cooking. It's starting to fry. What we're looking for is the color.
There it is. Look at that. What we're looking for, we're just looking for color. We're going
to finish them off in an oven, okay?
Heat them again to fry on one side, and we're going to stick them on a tray, and then I'm
going to slide them straight into the oven, say 10 minutes, 180 degrees, maybe even a
little bit less. Just press the top. If the juices run clear, they're obviously done.
If you like them a little bit medium, just you want that just a tint, just a tint of
pink, yeah? So, when they're fried off again, slide them in the oven 10 minutes, and then
I'll show you how to dress them.
So, they've had 10 minutes in the oven. I'm going to take them out.
Yeah. Yeah. They're good, aren't they?
So, I'm going to garnish. What I've got, I've just got some buns. I'm not going crazy. I'm
not going to go nuts, and I'm not going to be fancy with it. Bun, ketchup, burger. It
doesn't need much. Chop them in half. Okay. Put them to one side.
Gem, in half. Half again. Okay, and this is where your knife skills come in handy. I mean,
other than that, you can just have a big chunk of lettuce on there if you want, but I prefer
it shredded. A little bit neater. A little bit more controllable.
Burgers. Bun for each one. Start placing it. You have to be careful. They're hot. Touch
of lettuce on. Bit of ketchup. That for me is the perfect burger, right there.
So, I've done two plain with just gem lettuce on. But for a bit of a twist, just add a little
bit of parsley. It just kind of adds a bit fresh, just a different element, different,
a little bit of flavor at this stage, or just before this stage of garnish, stick a bit
of cheese on, a bit of bacon, run them on the grill two or three minutes and you've
got even more of a nicer burger.
So, again, parsley, a bit of ketchup.
So, make sure you hit subscribe for more recipes like this. It's cheap, it's quick, and it
feeds a family for under 10 pound. I look forward to seeing you next time. Time for
me, though, I made them, I've worked hard, so it's time for me to have a bit of a burger.
See you later.
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