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Home-made burger

Ingredients listed are per person

This is part of an attempt of [The home made burger challenge](https://cooking.codidact.com/questions/276316)

# Burger

Prep time: ~10 minutes

Chill time: 30 minutes - overnight

Cooking time: ~10 minutes

## Ingredients

 * 100-120g Chuck mince beef<sup>1</sup>

Optional:

 * 1/4 (large) onion, very finely chopped

 * ~<10g breadcrumbs/egg (for binding)<sup>2</sup>

 * paprika

 * Tabasco/chilli sauce/fresh chilli

 * Herbs e.g. thyme, marjoram, parsley

# Recipe

 1. mix all ingredients together in a bowl, until it sticks together

 2. Shape into a burger patty (I prefer thick)

 3. Thumb-print the middle (optional, to prevent middle from expanding upwards)

 4. Chill for at least 30 minutes or so

 5. Remove from fridge, heat oil in pan (griddle pan preferred, although I only have a frying pan). Reasonably high heat gives a good maillard reaction and helps burger stay together (see also [What heat level should I use to brown beef?](https://cooking.codidact.com/questions/276678))

 6. Cook ~5 minutes per side for medium to medium-rare

 7. Remove burger to rest, cook insides of bap in the same pan as the burger for a minute

 8. Add toppings (I like [caramelised onions](https://cooking.codidact.com/articles/276912) and enjoy!

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<sup>1 I forgot to ask the butcher for ideal beef/fat proportion, so the takeaway message is to ask your butcher for the right meat</sup>

<sup>2 Eggs apparently bind better than breadcrumbs, but I use breadcrumps. The more you use, the better it binds, but using too much will reduce the taste quality. Binding ingredients become more important if onions are also used</sup>

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# Photos

Cooked burger:

![Cooked burger on a plate. Top of burger has dark patches from cooking](https://cooking.codidact.com/uploads/5kKNW1oReY4HWL2dCwCkcdQQ)

Heated bun:

![Cooked burger bun/bap. Is browned from cooking in fat](https://cooking.codidact.com/uploads/4y7ESoRYvPh4dt8iUwoKZgjc)