You ready? You trust me? Let's do it guys!
The takeaway. I know part of a treat is having the night off from cooking,
but what if I showed you how to make something easy that tastes amazing, and is also really
really cheap? Let's just talk about fast food, I personally don't think it's necessarily that fast
and I don't think it's that cheap either - it might be convenient, and I'm not knocking it,
but I just think sometimes maybe you could do a better job yourself, and save a load of money. On
the takeaway menu today, my king of all burgers. Just because these meals are money-saving,
they never scrimp on quality. Mince is really cheap, so buy the best you can afford for higher
welfare meat with more flavour and texture. I'm using 500 grams of lamb mince as a really
delicious alternative to beef. Now what I wanna do is form a patty, a burger, without applying
too much pressure. So if you're gonna home-make the burger, why kind of make it dense and sort of
like hard and tough, like a kind of pre-made processed one? Let's just get the patty
and let's form it like that, and let's make a nice little loose patty. That way it's gonna be looser
when you eat it, more delicate, more tender, and you really really will notice the difference.
And what I like to do is try and make those patties the same size or girth as your roll,
right, so I'm just doing it like that. They're gonna shrink a little bit when we cook 'em.
Now I want to kind of treat it like
a steak, so I'm gonna season it with salt and pepper. So nothing's been done to that meat,
don't muck about with it. I'm actually not even gonna put any oil in the griddle pan,
it's gonna go straight in there. Just push it down, you're gonna get those nice char marks.
And then a little bit of salt and pepper on top as well.
Over here we got the two leftover ones. Just fold them up, like this, you know we can fold
it over. We've got two burgers homemade, ready and raring to go for another day,
just throw 'em in the freezer. And actually you can cook 'em from frozen as well,
so it's happy days. They're gonna cook those burgers for about three or four minutes
on each side. Now look, a burger's not a burger without a little bit of pickle. Red onions,
they're nice and cheap. I've got a mandoline here, really worth the investment. You get it on fine,
so I'm gonna just slice half an onion like this and in seconds we're gonna make an awesome
homemade pickle, okay. So onions goes in. Look how fine that is. So we have the ability with a
mandoline to make this wafer thin, right. And then simply put a bit of red wine vinegar in,
hardly any at all. A good pinch of salt. And give it a little scrunch up, you could put a
little sugar in it if you wanted to. But as soon as you've scrunched that up, that kind of pongy
raw onion flavour, sort of onion breath onion, it's gone. You've got that lovely light pickle
and it's gorgeous, so that's done. I'm gonna go and turn my burger over now, so I think it's had
probably enough time let's have a little look here.
Nice, see it's like crispy, the fat's dancing.
Lovely. As soon as I've turned it, what I wanna do is get some blue cheese or any cheese,
whatever cheese you wanna use. I want about 10 grams of cheese each.
And I'm just gonna put that straight on top.
Another little trick okay, the way to kind of get that cheese to melt, is to kind of make a
little hat out of tin foil and the steam will start to melt that cheese like that.
So we've got burgers nearly there, cheese is kind of on the melt, I've got pickle done, okay. And
I think that the bun is just as important as the meat, it's got to be the perfect carrier.
Let's have a little look at our... come on guys have a look.
That little bit of cheese has melted on the top, our little idea worked. I'm just gonna get those
buns toasting up. This gorgeous lamb burger is so quick and easy, there's not gonna be
many delivery guys who could get a takeaway to your door in the time it takes to make.
So let's finish it off now, let's get our self a nice eating apple, right, and this
with lamb you know is gonna be brilliant. Oh man, I'm lovin' my crinkle cutter knife. Now for
the exciting bit, constructing this king of all burgers. We wanna get some ketchup on these buns.
Then we go in with the burger, now you see can you see it drippin'? That's just juiciness. And
you want that bun that perfect bun to catch all that juice, so it's sort of a little bit soggy and
a little bit naughty. Get two bits of this apple here and just put it under the lamb, okay. Lovely.
And then we've got our pickled onions here, in seconds they've transformed in flavour.
Instead of like doing sweet onions which everyone does, that take ages to cook right,
just put a nice little wadge of that lovely delicate onions on there, easy peasy.
I'm gonna put some spinach with it, and look hardly any spinach at all just a
few little leaves like this. I'll put that under the burger as well.
Okay, and then we've got the other side of the bun here, a little bit of ketchup.
Look at that.
The ketchup just helps it sort of work.
A beautiful homemade handcrafted artisan burger. Follow me. Come on. I admit buying
a takeaway does have its perks, but making your own isn't just cheaper, it's also more delicious.