The Ultimate Burger
4 plain burger patties
If you're up for an occasional indulgence, medium ground beef makes a juicier burger, and costs less too. It has only about 6% more fat than lean, and some of that drips off during grilling.
In a large bowl, whisk egg with Dijon, salt and pepper. Crumble in meat. Sprinkle with bread crumbs. Using your hands or a fork, gently mix. Don’t over-mix or meat will become tough. Form into 4 patties, each about 1 in (2.5 cm) thick. Using your thumb, make a shallow indent in centre of each patty so burgers maintain their shape after puffing up during cooking.
On the grill: Oil outdoor grill and preheat to medium. Place patties on grill. Cover and grill until cooked through and an instant read thermometer inserted into centre of burger reads 160°F (71°C), 5-8 minutes per side.
Stovetop: Lightly coat a large frying pan with oil and set over medium heat. Place patties in pan, and sizzle until cooked through and an instant-read thermometer inserted into centre of burger reads 160°F (71°C), 4-5 minutes per side.
Serve on a bun or over focaccia. Add toppings (try these ideas, or your own!): ? Cheddar, Apple and Onion Add thickly sliced red onion to oiled grill and top burgers with slices of cheddar for the last few minutes of barbecuing. Serve cheddar-topped burgers with slices of apple and grilled onion rings overtop. ? Tomato, Mozzarella and Basil Add thickly sliced beefsteak tomatoes to oiled grill for the last few minutes of burger cooking. Barbecue, turning occasionally until grill marks form, 2-3 minutes. Add slices of mozzarella to burger tops for the last few minutes of barbecuing. Serve mozzarella-topped burgers with grilled tomato and fresh basil leaves.