For a long time I didn’t have the nerve to go to a local Butcher here in Spain and I know there are many other ex-pats that have a similar issue.

I must admit though, once you have overcome your fear of standing in front of the butcher and asking for your chosen meat, it makes a huge difference to your cooking.

You can of course mince it yourself which I have done many a time for various meals, including Moussaka, Swedish Meatballs, sausages and burgers of course. Sometimes, however, I just cant be bothered getting everything in place on my Kenwood and then have to spend ages washing it all!

For some dishes I mince it twice, which results in a much finer texture, but for Burgers, the chaps in the house like a chunky burger that they can sink their teeth into!

Making burgers is probably one of the easiest things to make. You can of course get fancy with ingredients and additions, but when you have top quality minced steak in there, why mess with it?

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Steak Burgers

Juicy steak burger with cheese, bacon and onions

Course Lunch, Main Course

Cuisine American, British, Mediterranean

Keyword bacon, buns, burger, cheese, delicious, onions, snack

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Frying off bacon and Onions 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Cost 8€

Equipment

• Mixing Bowl
• knife
• Frying pan
• Meat grinder (optional)
• Chopping board
• Blender for breadcrumbs
• Cocktail sticks to hold them together when serving

Ingredients

• 500 g steak/minced steak
• 1 egg
• half onion
• 1 tbsp Olive Oil
• half cup Bread crumbs (2 slices of bread is more than adequate if making your own)
• Salt and pepper

Burger Buns

• 4 Buns Split and toasted

Extras

• 4 Rashers Bacon – Fried until slightly crispy
• Half Onion – Sliced and Fried until browned
• 4 Slices Cheddar Cheese
• Lettuce leaves
• Sliced Tomatoes
• Mayonnaise
• Tomato Ketchup

Instructions

• Add steak mince, breadcrumbs, egg, and chopped onion, plus S&P to a bowl and squeeze it all together mixing well.
• Using wet hands, divide the mixture into 4 equal balls (about the size of a tennis ball).
• Press each ball into a patty shape about 3cm thick. Keep them even so they will cook evenly.
• If you have time, chill in the fridge for 30 minutes to help them set but this is not really necessary.
• Heat olive oil in a frying pan and add your burgers. Cook for about 5-7 mins turning half way through.
• Decide which extras you wish to serve them with and to stop them falling over use a cocktail stick to secure.