Spicy beef burger recipe | Jamie Oliver burger recipe (2024)

FAQs

How to make the best burgers Jamie Oliver? ›

For the best burger, go to your butcher and ask them to mince 800g of chuck steak for you – this cut has a really good balance of fat and flavoursome meat. Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns.

Worcestershire sauce is effectively an ancient fish sauce (it contains fermented anchovies), so it adds a sort of interesting depth of flavor that enhances the basic beefy taste of what is after all an absurdly basic burger.

A good basic mixture would be to use 50% chuck (the cheap and lean), 25% rib plate (the fatty parts) and 25% brisket (the fatty and beef flavor). Alternative cuts that make a damn good burger without emptying your wallet are round (lean) and navel (the fatty beef belly).

A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.

Restaurants tend to use a lot more salt than home cooks because they know salt brings out flavor in food. I expect they use freshly ground pepper also. Many are likely to mix their burgers lightly with Worcestershire or garlic powder. Use what tastes good to you.

Celebrity chef and restaurateur Bobby Flay is no exception. With a portfolio of restaurants that includes the popular Bobby's Burgers, Flay knows a thing or two about what makes a good burger. And when it comes to seasoning his patties, it's all about just two ingredients: salt and pepper.

Do you mix seasoning into burgers? ›

Yes, you can mix seasoning directly into the burger patty, especially if you're forming your own. In fact, many chefs swear by this method because it helps supplement the burger with an explosion of spice and flavor in every bite.

A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like.

A combination of 1 teaspoon each onion powder, garlic powder, paprika: You can make your own little seasoning mix. The benefit is that if you like more onion or garlic you can feel free to add it. Worcestershire or A-1 Sauce: It's great on a steak and even better in a burger.

Beef is delicious on its own – it is a high-quality protein that is tender, juicy, and full of natural flavor. The most important tip for making the perfect burgers is to keep it simple. You don't need a bunch of mix-ins, or you're just masking the flavor of the beef. Remember it's not a meatloaf, but a burger.

The ice cube will prevent the burgers from overcooking and add a bit of extra moisture to the beef — something that's especially helpful if you're grilling rather large patties. What you're gonna do is take a ball of ground beef, gently press a little ice cube in the center, and form the beef around it so it's sealed.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully.

Adding Egg to Hamburger Meat

If you're using ground beef with high-fat content, the ingredients should bind together fairly well on their own without needing to add an egg in the burger. However, if you're unsure about the meat holding together, you can always add an egg just to be safe.

Handling the meat too much.

It's best to keep the handling to a minimum. → Follow this tip: When forming the patties, handle the meat as little as possible. You'll be rewarded with a more tender burger. They might look nice, but resist the temptation to make the patties look neat and tidy.