The Ultimate Homemade Beef Burgers

Homemade burgers are a Dart family favourite! Because our butchers work on whole carcasses, and there is always high demand for premium cuts, we end up with lots of excellent meat for mincing. We’re proud of its superior quality and it makes a beautiful burger.

Difficulty:

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 8

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Ingredients

For the Burgers

1kg Darts Farm Butchers' Finest Beef Mince
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tsp Tracklements Dijon mustard
1 tbsp Worcestershire sauce
Small handful chopped fresh flatleaf parsley
1 large dill pickle gherkin, finely chopped
1 large free-range egg yolk

To Serve

Ryder's Bakery Bread Rolls
Black Dog Free Range Eggs
Leafy Greens, drizzled with olive oil
Darts Farm Butchers' Oak-Smoked Streaky Bacon
Cornish Gouda
Sauces; Mayonaisse & Mustard or Ketchup

Method

Place all the ingredients for the burgers in a large bowl. Season and mix well. Cover and chill in the fridge for 1 hour.
Using wet hands, shape the mixture into 8 burgers. If you want to cook them straight away skip to step 4.
If you are freezing them; place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months. When ready to use, defrost the burgers completely in the fridge; this will take 3-4 hours.
Heat a griddle pan or barbecue to hot. Brush both sides of the burgers with oil and cook for 3-4 minutes each side or until well browned and cooked.
Meanwhile, preheat the grill to medium hot. Top each burger with a slice of Cornish Gouda cheese and grill for 2 minutes until bubbling. Toast the burger buns until lightly golden.
Spread your desired sauce over the base of each bun. Add your fried egg, leafy greens, bacon and the other half of the bun.