Butchers Beef Burgers

This is the perfect burger recipe which would even give Heston a run for his money. My signature dish. No-one knows better then your butcher when it comes to burgers!!

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   Butchers Beef Burgers
   
   (Makes 8 generous quarter pounders)
   
   Prep - 15 Mins
   
   Fridge Time - 4-12 Hours
   
   Cooking - to preference (Rare/Medium/Well)
   
   This is a recipe I created following a conversation with my butcher, hence the name Butchers Burgers.
   
   It's become a trademark dish of mine and always a winner. I'm very happy to pass this on to fellow meat lovers.
   
   1 - Take your beef out of the fridge, to come up to room temperature 1 hour before you begin so it can bloom. This is a great tip and improves the flavour of any beef dish.
   
   2 - Blitz the breadcrumbs, chopped onion and pepper in a blender.
   
   3 - Add the Oregano, Olive Oil and Worchesttershire sauce.
   
   4 - Add the mix a tablespoon at a time to the Beef Mince and begin to massage into the meat in a mixing bowl.
   
   5 - Repeat until the meat is fully enriched with the mixture (you may not need it all). This should take about 7-8 minutes and the mixture should become sticky. If you need the technical details, this is the proteins in beef beginning to breakdown when massaged which will bind it together, rather than using egg which ruins the flavour of the beef.
   
   6 - Bring mixture together into a large sausage shape and wrap with cling film twisting at the end. Pierce the cling film and wrap again, twisting at the end.
   
   7 - Leave in the fridge for 12 hours or at least 4 hours for the shape to set.
   
   8 - 30 minutes before cooking cut the sausage shape mixture into 1 inch slices or 8 equal slices and form into burgers.
   
   9 - Heat a griddle or frying pan (or light the BBQ) with oil until smoking.
   
   10 - Cook the burgers to your taste, normally it 10 mins. I prefer the griddle pan and turn 3 times at angle to get the lines appearing.
   
   11 - IMPORTANT - Season the burgers after you've cooked them as this will dry out the meat if used before hand.
   
   12 - Enjoy!!!
   
   Thanks, Aaron