I 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)
- 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.
- Gently pat into 4 even-sized burgers. Make an indent in the middle of each patty.
- 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.
- Now heat your barbecue, griddle pan, or grill to nice and hot.
- 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.
- 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.