English muffin burgers

HOLY SMOKING MACKEREL! This is 500g of pure lean ground beef, thawed.



Mix in Italian herbs, paprika and pepper. And some corn flour. Add these GENEROUSLY, for it is easy to underestimate the amount needed. Compress into patties.

Cook the patties to death. I like my beef rare, but hey, you don't want to take the chance with FROZEN GROUND BEEF that's very likely to harbour DANGEROUS E. coli bacteria. Cover the frying pan and use medium heat.

Press the patties hard against the pan whenever you flip them. Trust me. Flipping burgers ISN'T EASY, even though it's the stereotypical hourly-wage, pimply-kid kinda job. Be really careful lest you want your burgers to fall into pieces.



Cut the English muffins (I used Sunshine) open, put cheese and butter on it, then cook it in a turbo broiler to a CRISP. Fry some eggs with LOTS OF BUTTER. While it's half-cooked, shape them into the shape of a patty with the spatula. When it's 3/4 cooked, remove it from the pan and onto the English muffin. You don't want the EGG overcooked.

Place the patty on top, and a slice of tomato if you wish. Then do the FINISHING MOVE and cap the burger with the top bun.

Then TAKE PHOTOS. Then SERVE.



And don't be an idiot like me and use crappy lighting for the photos.

(N.B.: 4 raw patties but 3 burgers. Where did the 4th one go? In the fridge. Mr brother's not at home so I cooked the patty and left it in the fridge for him.)