The Foodie's Beef Burger
Ingredients
- 500 grams minced beef, try to use grass fed beef if you can
- 1 tablespoon vegetable oil
- 1 large onion, sliced and separated into rings
- 1 large green pepper, sliced
- 400 grams fresh mushrooms, sliced, we like to use baby Portabella mushrooms
- 1/3 cup red wine (shiraz or merlot)
- ¼ cup beef stock, we now use the Knorr gel stock
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon sea salt flakes
- 1/8 teaspoon Freshly ground black pepper
- 2 French rolls, split and toasted
Accompaniment
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Description
My version of a beef burger we used to order in the library of the Lanesborough Hotel as a bar snack, a real classic.
Method
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1
Heat the oil in large, non-stick frying pan until hot, add the onion cook and stir until the onion is browned and caramelised, it takes about 10 minutes.
Add the green pepper and mushrooms cook and stir until the mushrooms are browned, about 8 minutes. Stir in the wine and simmer until reduced by at least half, stir in the beef stock, thyme leaves, sea salt, and pepper, simmer, covered, until the green pepper is just soft.
Divide the beef into 4 equal parts shape the beef into patties to match the shape of the French rolls and grill, char-grill or pan fry the beef patties 3 to 4 minutes then turn and cook another 3 to 4 minutes longer for rare, or longer until desired doneness is reached.
Place the beef on half of each roll and top each one with a ¾-cup of the mushroom mixture
Serve and Enjoy! With homemade fries
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