Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Burgers

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
You can make burgers with minced meat, but this food processor method makes a chunkier burger more like an American-style chopped steak. For best results, use meat such as chuck steak that has 20 per cent fat and take care not to overwork the meat or it will be rubbery.
  1. Put chunks of beef in a food processor fitted with the metal blade. Pulse just until roughly ground.

  2. Place the chopped meat in a bowl. Add onion, garlic and seasonings of your choice. Mix until combined.

  3. Shape the mixture into even-sized balls, then flatten them until they are about 4 cm thick.