All ships crews love a Cheese Burger and although this is widely considered junk food, it doesn’t have to be, with a little effort and know how this simple dish can be made into a culinary experience that all other burgers will be compared to. This burger recipe requires no skill whatsoever, just a little thought and care. Simply combine the ingredients, scale off, shape on a well oiled table and fry, it’s as simple as that. the key to having real success with the recipe is cooking the burgers as fresh as possible just before the crew are about to eat them, I cook these burger’s just 6 or 8 as a time during the service period so that all the burgers are served freshly cooked. another important factor to the success of this dish is freshly baked Burger Buns. I make my own fresh sesame seed buns just 2 hours before service so that each freshly cooked burger is served on a freshly made burger bun. We serve these burgers with relish and sliced salad separately allowing the crew to add their own garnish and relish etc as they choose. You will notice that I have listed the onions in this recipe as “optional”, I think the burgers taste better without the onion and it is a matter of personal taste. I can tell you that when I was working with American crews many of them liked a pure 100% beef burger with just salt added, and if you have good mince this too will make a great burger.
Special Note;- Since February 2017 new laws came in restricting the practice of preparing and serving undercooked Burgers and minced meat products due to the risk of Bacteria such as E.coli. Ensure your Beugers are thoroughly cooked with a core temperature of at least 70°C for 2 minutes.
Beef Burgers with Cheese
Finely chop the onions, or blitz in and food processor adding the herbs, salt and black pepper
Place the minced beef (referred to as ground beef in the USA) in a suitable mixing bowl.
Add the onion and herb mixture, the breadcrumbs and the milk and mix well until all the ingredients are evenly combined
Scale of at a weight of your choice 4ozs (120grams) or 6ozs (180grams) for a more substantial burger
Roll each portion of minced beef into a ball and place on a tray.
When you are ready to fry the burger's, slightly oil your table and using your hand pat each ball of mince beef into the familiar round patty shape so that the burger is no more than about 10mm to 15mm thick
Switch on your griddle or brat pan to suitable heat, this is somewhat subjective as each piece of equipment can vary, and you may even be using frying pans on the stove, we need to be able to cook and brown the burger so you will almost certainly be looking for a medium to high thermostat setting.
When the cooking surface is hot present each burger to the cooking surface and allow each burger to cook for a few minutes before turning. I just cook 6 or 8 burgers as a time during the service time so as to ensure all the burgers are freshly cooked as the crew come into the messroom.
Turn each burger over to seal the other side, the first surface should look cooked and nicely browned, and continue cooking until the second side is also nicely coloured then place a slice of burger cheese on each burger.
Check the core temperature of a couple of the burgers and look for a temperature of 70C to 75C for a cooked but still succulent burger.
White the burgers are cooking place a buttered burger bun for each burger directly onto the hot cooking surface butter side down and toast the inside surface of the bread slightly.
When the burgers are just about cooked place a cheese slice on the top of the burger and allow it to melt, then immediately place the burgers into the toasted buns and serve with a suitable burger relish and salad garnish.
Place the toasted burger buns in a suitable tray with the bun tops to one side ready to start filling the bun.
place some shredded iceberg lettuce on the buns
Place the hot cooked burger in the bun.
Place sliced tomato onion and sweet sliced gherkin on top of the burger.
Place the bun tops on the burger and secure with satay stick. Serve immediately.