Ah, burgers. What more to say except that I have a household that loves them, but who are fussy about them at the same time. I find good burgers are consistently difficult to locate in restaurants and often disappointing. That said, I know where to point anyone looking for the best burger in Cairo! Indeed, lots of happy memories of our time there were spent chatting over the monster steak burger in one of our favourite hangouts. Comfort food at its best perhaps and fast to make at home too. I would say the key is to use good quality lean minced meat and have fresh, quality rolls to put the burgers in.
This recipe serves 4.
4 large baking potatoes
8 garlic cloves
1 red onion finely diced
500g lean minced beef
1 heaped tbsp ketchup
A few shakes of Worcestershire sauce
1 shake soy sauce
1 medium egg
1. Pre-heat the oven to 220°C. Cut each potato in half lengthways, then cut each piece into 4 or 5 long wedges. Peel the garlic and slam each clove with the side of your knife so it is kind of crushed.
2. Throw the potatoes and garlic on a large baking sheet in one layer. Drizzle a good amount of olive oil over the top and season with salt and pepper. Toss everything together with your hands and put in the oven for half an hour.
3. Meanwhile, chop the red onion finely and place in a medium sized bowl. Add the minced meat and all of the other burger ingredients. The ketchup, soy and Worcestershire all serve to season the burgers nicely, and don’t dry the meat out during cooking like salt can, so resist the urge to add salt here.
4. Mix the meat mixture with your hands until everything is well incorporated. Still using your hands, make 4 similar sized burgers, patting them into shape. Each burger should be about 2.5cm thick.
5. Add oil to a large frying pan and heat to a high temperature. Add the burgers and then turn the heat to medium. Fry on both sides for about 5-8 minutes on each, depending on how you like yours cooked.
6. As they cook, prepare the toppings you want on your burgers. We have sliced cheddar cheese, sliced tomatoes, gherkins and rocket. On the burger buns I put ketchup on the top and mayonnaise on the bottom. This is an innovation I learnt from my husband, but it works. You can also have sliced red onion, blue cheese and mustard… go crazy with combinations!
7. Flip the wedges over at some point while the burgers are cooking, and keep them in the oven until crisping and cooked through. Let everyone make up their own burgers as they like them. Yum.