Return to listing

All-American Half-pounders

There are several kinds of hamburgers, ranging from those that come frozen or served up in fast-food chains to the slightly more classy supermarket varieties. Few people, I suspect, have tasted the real thing, which consists of good steak chopped and tenderised, formed into burgers and grilled on charcoal. The degree of thickness is paramount, since that ensures a crisp, charred outside and a juicy, rare, medium-rare or whatever-you-like inside. I find that 4 oz (110 g) of meat is perfect if it is going to be served in a bun, but 8 oz (225 g) is best for a more sophisticated adult version. Personally, I prefer it to eating a plain grilled steak.

 
 

This recipe is taken from Delia Smith’s Summer Collection.

Method

If you're on a diet, don't eat a hamburger: it really is vital that it contains 20 per cent fat, as this is what keeps the meat moist while cooking.

If you're using chuck steak, trim off any gristle and sinewy bits but hang on to the fat. Cut the meat into chunks, put it into a food processor and blend until it looks like fine minced beef: however, don't overdo the processing, because if the meat becomes too fine, the burger will have a bouncy texture!

If you do not have a food processor, pass the steak through the fine blade of a mincer.

Empty the meat into a bowl and season with freshly milled pepper, but don't add salt till after the cooking because it draws out the juices.

Now form the mixture into four rounds, pressing each one firmly together (it won't need egg or anything else to keep it together if you press firmly enough). Now place the burgers on a plate, cover with clingfilm and leave in the fridge until you're ready to cook them.

When the barbecue is good and hot, brush the grill with a little oil to prevent the meat sticking to it, and give the burgers a light coating of oil, too. Grill them for 4-6 minutes on each side, depending on how you like them.

The same timing also applies to a domestic grill turned to its highest setting.

Serve the half-pounders with Mexican Tomato Salsa, Oven-roasted Potatoes with Garlic and Rosemary or, if you like, a blue-cheese salad.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Mexican Tomato Salsa Serves 4

Mexican Tomato Salsa

Salsa has the advantage of being a salad, sauce and relish all in one. There's no fat or sugar in it, and the flavour's wonderful. The chillies are not too hot, so if you'd like a little more kick to this you can add a few drops of Tabasco

 
 
Oven-roasted Potatoes with Garlic and Rosemary Serves 4-6

Oven-roasted Potatoes with Garlic and Rosemary

In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too – they don't need any attention; you just leave them in the oven till you're ready to serve.

 
 
American Blue-cheese Dressing Serves 4-6

American Blue-cheese Dressing

Just what your burgers have been missing! This American classic is very easy to make and adds plenty of flavour to burgers and grilled meats.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... 13 inch weddingcake
20 Aug 2014 09:23
Coffee Break thank you/what a lovely post
20 Aug 2014 22:11
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Delia's surprise little cakes
21 Aug 2014 00:04
Books me too
17 Jul 2014 16:38
Equipment Bake in a Mug
15 Aug 2014 09:02
Gardening The things children say
21 Aug 2014 00:11
 
NetObserver
CMS solutions by REDtechnology.com