* Never add tomato, raw onion, or lettuce. These flavors do not mix well. Instead try grilled mushrooms, sweet pickles (never dill), grilled onions, more cheese, or crisp sage bacon.
*Getting the cook times right means knowing your stove and getting the temperature right on the hob. You only want to flip the burger once and you want to keep the steam in the burger. Never press a burger unless you like bland dry burgers. I like to steam the buns when I add the cheese to the burger but timing is everything when you do this because too long and the bread is soggy but just right and it is amazing.
Not what I was expecting, but very tasty! I'm not one for following recipes exactly, so this was no different. I used a whole red onion and 2 cloves of garlic and I blitzed them to a mush, with 3 tablespoons of oil. Then added the pepper and sage, before gently frying for two or three minutes. I'm not one to make extra work for myself, the onions would normally go in the meat first, but I could see the value of a quick pre fry, so I did it. I added the mince, mixed and shaped to four burgers, then started the slow cook with the lid on. After 15 mins, the burgers were boiling in their own broth! I turned them and left the lid off a bit (I was using 12% fat mince just for reference) and the meat and onion obviously gave off a lot of water. The liquid reduced over that 5 mins and I added the cheese. 4 mins later the liquid had almost gone and the cheese was melted. Served on a standard bun that I like with ketchup and mustard and it was surprisingly tasty. Very soft to the bite and tender. Moist and well cooked. I was pleasantly surprised. If you like crispy bits, or solid burgers, you will have to adapt the recipe to a higher temperature at the end. But to be fair, despite the extra 20 minutes or so more than it would normally take me, I felt it was worth the effort. Very nice thanks... - 17 Mar 2016