JF Burger Recipe (credit to Dr. Julian Feneley)
For 2 people
5 oz chuck steak preferably, or chuck roast if chuck steak not available
7 oz NY strip
2 heaped tsp breadcrumbs
2 tbsp salted butter
1 tsp salt
1 tsp pepper
1 tsp paprika
6 oz per person, 60% each strip and 40% chuck, or 50:50
Cut beef into 1 cm cubes, dry with paper and towel, and divide into 2 burger size portions of mixed strip and chuck
Layer one burger portion size into processor, and pulse for 1 second for 3 pulses
Put ground meat into bowl, add 1 heaped tsp breadcrumbs, add any additional spices (see below), and mix with metal fork, then work into a patty using minimum of handling
Melt butter and brush one side, sprinkle mixed salt, pepper and paprika over buttered side
Heat griddle to high heat, add few drops of vegetable oil, place burgers on heat. Cook for 5 mins. After 3 mins, brush top side with melted butter, sprinkle salt/pepper/paprika mixture, and be ready to turn over. Turnover and cook for further 3 mins. Make sure burger surface is deeply browned.
Breadcrumbs made from stale white bread, processed, and baked for 15 mins at 190⁰ C to dry out.
Variations:
Mix ½ heaped tsp of chopped fresh tarragon and ½ heaped tsp chopped fresh coriander and mix with ground meat (per burger)
Mix ¼ tsp garlic powder and ¼ tsp celery salt and mix with ground meat (per burger)
Add both of above.
Serve with sliced onion and tomato ketchup
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