The Perfect Hamburger

Name: The Perfect Hamburger
Ingredients: For each hamburger, about 150–200 g (5–7 oz) trimmed lean beef, which might be sirloin, rump, tail-end of fillet or feather steak. One to 2 teaspoons finely chopped and trimmed shallots are optional, as is a teaspoon of finely chopped fresh herbs. A pinch of freshly ground black pepper and a little salt are important. Instead of a pappy bun, I prefer a chunk of ciabatta or focaccia split in two, or a decent bap, but for many the sesame-topped soft bun will be de rigueur.; For each hamburger, about 150–200 g (5–7 oz) trimmed lean beef, which might be sirloin, rump, tail-end of fillet or feather steak. One to 2 teaspoons finely chopped and trimmed shallots are optional, as is a teaspoon of finely chopped fresh herbs. A pinch of freshly ground black pepper and a little salt are important. Instead of a pappy bun, I prefer a chunk of ciabatta or focaccia split in two, or a decent bap, but for many the sesame-topped soft bun will be de rigueur.; For each hamburger, about 150–200 g (5–7 oz) trimmed lean beef, which might be sirloin, rump, tail-end of fillet or feather steak. One to 2 teaspoons finely chopped and trimmed shallots are optional, as is a teaspoon of finely chopped fresh herbs. A pinch of freshly ground black pepper and a little salt are important. Instead of a pappy bun, I prefer a chunk of ciabatta or focaccia split in two, or a decent bap, but for many the sesame-topped soft bun will be de rigueur.; For each hamburger, about 150–200 g (5–7 oz) trimmed lean beef, which might be sirloin, rump, tail-end of fillet or feather steak. One to 2 teaspoons finely chopped and trimmed shallots are optional, as is a teaspoon of finely chopped fresh herbs. A pinch of freshly ground black pepper and a little salt are important. Instead of a pappy bun, I prefer a chunk of ciabatta or focaccia split in two, or a decent bap, but for many the sesame-topped soft bun will be de rigueur.; For each hamburger, about 150–200 g (5–7 oz) trimmed lean beef, which might be sirloin, rump, tail-end of fillet or feather steak. One to 2 teaspoons finely chopped and trimmed shallots are optional, as is a teaspoon of finely chopped fresh herbs. A pinch of freshly ground black pepper and a little salt are important. Instead of a pappy bun, I prefer a chunk of ciabatta or focaccia split in two, or a decent bap, but for many the sesame-topped soft bun will be de rigueur.; For each hamburger, about 150–200 g (5–7 oz) trimmed lean beef, which might be sirloin, rump, tail-end of fillet or feather steak. One to 2 teaspoons finely chopped and trimmed shallots are optional, as is a teaspoon of finely chopped fresh herbs. A pinch of freshly ground black pepper and a little salt are important. Instead of a pappy bun, I prefer a chunk of ciabatta or focaccia split in two, or a decent bap, but for many the sesame-topped soft bun will be de rigueur.; For each hamburger, about 150–200 g (5–7 oz) trimmed lean beef, which might be sirloin, rump, tail-end of fillet or feather steak. One to 2 teaspoons finely chopped and trimmed shallots are optional, as is a teaspoon of finely chopped fresh herbs. A pinch of freshly ground black pepper and a little salt are important. Instead of a pappy bun, I prefer a chunk of ciabatta or focaccia split in two, or a decent bap, but for many the sesame-topped soft bun will be de rigueur.; For each hamburger, about 150–200 g (5–7 oz) trimmed lean beef, which might be sirloin, rump, tail-end of fillet or feather steak. One to 2 teaspoons finely chopped and trimmed shallots are optional, as is a teaspoon of finely chopped fresh herbs. A pinch of freshly ground black pepper and a little salt are important. Instead of a pappy bun, I prefer a chunk of ciabatta or focaccia split in two, or a decent bap, but for many the sesame-topped soft bun will be de rigueur.; For each hamburger, about 150–200 g (5–7 oz) trimmed lean beef, which might be sirloin, rump, tail-end of fillet or feather steak. One to 2 teaspoons finely chopped and trimmed shallots are optional, as is a teaspoon of finely chopped fresh herbs. A pinch of freshly ground black pepper and a little salt are important. Instead of a pappy bun, I prefer a chunk of ciabatta or focaccia split in two, or a decent bap, but for many the sesame-topped soft bun will be de rigueur.

Preparation info

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Unlike much of the junk masquerading under the name of hamburger, a real hamburger, made with good-quality, lean, flavoursome beef, is a treat. It may not qualify as a ‘serious’ meal, with a beginning, middle and end, but, set against the realities of modern life, it makes a perfect snack, a lunchtime sandwich, something at the end of a busy day, especially for just one or two people.

Ingredients

Snack
Lunch

Ingredients

Method