Sourcing some Local rare breed beef (500g) from my butcher. He minced this for me and I just added a little salt and pepper and formed the pattie.
When using quality beef from a butcher, I find a rarely need to add anything to bind the burger. However, if you are using supermarket mince, I'd recommend 8% fat as a minimum. Add a handful of breadcrumbs and an egg.
There is something about supermarket mince which always seems to make dry, grainy burgers. So adding the egg and breadcrumbs helps it retain its moisture.
The brioche bun, however, is from a supermarket. But I will add my homemade Brioche recipe at a later date.
1x Beetroot Brioche Bun
1x Handful wild rocket
1x Spoonful of Dijon mustard mixed with 1 spoonful of Mayonnaise
1x Red Onion cut into wedges and fried with olive oil, glazed with balsamic vinegar
1x 6oz Beef Burger
1x Slice of goats cheese
I'm not going to tell you how to cook a burger. This recipe is more of an idea suggestion. This can be served with a red cabbage coleslaw and sweet potato fries.
A picture will follow soon.