Big Beef Burgers
makes 4 burgers
500g/1 lb lean ground beef
1/2 tsp kosher salt*
1/2 tsp ground black pepper
1/2 tsp onion powder
1 tsp sodium-reduced soy sauce
1/2 tsp Worcestershire sauce
1 large egg
2 tbsp plain dry breadcrumbs
* reduce this amount if using regular soy sauce
Preheat your grill/barbecue on high heat or set your oven to broil.
Put all ingredients into a medium bowl. Mix together, preferably with your hands, until just combined. Divide into 4 equal portions and form each into a rough ball. Press each ball into a disc. You can make the patties as thick or thin as you like...I make mine slightly larger than the bun they'll be served on so this batch was a little less than 2cm thick, and 13cm across (for a 10cm bun). Press down in the centre to make an indentation. They can be covered and refrigerated for several hours at this point, just remember to bring them to room temperature (about one hour) before cooking.
To broil the burgers, place the patties on a broiling tray and put them in the oven on a rack in the highest position. Cook for 5 minutes or until nicely browned and crusty and juices start to appear on the top. Flip the burgers and broil for an additional 2-3 minutes until juices run clear. Transfer them to a plate and let rest 5 minutes before serving.
Cooking time will vary with thickness so do check the centre to make sure no pink remains. If using store bought ground meat, the burgers should be cooked until well done.
Serve with toppings of your choice on your favourite bun. Or try them with these Big Burger Buns. This Grated Carrot Salad makes the perfect side. Enjoy!