10 Comments to 'Hamburgers and Chips'
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Having decided on hamburgers for dinner, we started thinking about what kind of meat to use. A quick Google search suggested chuck steak was the best option and luckily enough the butcher had some and was happy to mince it for me. I asked him if he would recommend any other cuts but he said this was perfect for hamburgers as there was a decent amount of fat to keep everything moist.
As we hadn’t used chuck steak before and wanted to really taste the meat, I kept the seasonings fairly simple, just a little parsley, some salt and pepper and a splash of mushroom ketchup. On reflection, I think the hamburgers could have benefitted from something else, mustard perhaps.
These were quite fat so we fried them for five minutes on either side which left them about medium, it occured to us that we probably could have got away with a leaner cut afterall since we didn’t cook the hamburgers all the way through. They were good though, moist but not oily and fully flavoured; ever so slightly challenging for me to eat with my wonky mouth mind you!