Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

A proper hamburger is made only from minced beef seasoned with salt and pepper. Any additions are those added to in the bun, like raw onion, pickles, ketchup and mustard. It is important to use good-quality mince, but this should have about a 15 per cent fat content or the burger will split and taste dry and chewy. The best way to get this correct proportion of lean to fat is to have your butcher mince a selected piece of meat for you. Blade bone – also called chuck – or flank steak are per