Perfect Burgers

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tI have to fight hard against my instinct to buy a pack of burgers that some nice person has already prepared. However, my meat-eating family assures me that these taste like no shop-bought burgers and it suits me, as I can make them the night before and have dinner ready in 15 minutes. Win-win.

  • Yield: 4 Servings


  • 4 tbsp sage and onion stuffing mix
  • 500 g (1 lb 2 oz) minced beef
  • 50 ml (13⁄4 fl oz) Guinness
  • ½ tsp salt
  • freshly ground black pepper
  • burger buns, to serve (optional)
How to Make It
  1. Mix the stuffing in a large bowl with 6 tbsp boiling water and allow to cool completely, then add the beef and Guinness. Season with the salt and pepper, and mix with your hands.
  2. Gently pat into 4 even-sized burgers. Make an indent in the middle of each patty.
  3. Ideally you should cover these now and pop them in the fridge for 1 hour, but I don’t usually have time. I’m allowed to go against my own advice.
  4. Now heat your barbecue, griddle pan, or grill to nice and hot.
  5. Put your burgers on the barbecue or griddle pan, or under the grill for at least 3 minutes, then flip them and cook the other side until done to your liking.
  6. Eat on your bun or not with lettuce leaves, tomato slices, and red onion rings, if you fancy, or with no toppings at all, if that’s how you roll.

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