A favourite and traditional American dish, Hamburgers are really delicious and must be eaten without the aid of knives and forks! Serve with a selection of pickles and relishes, tomato ketchup, mayonnaise, mustard, potato crisps or French-fried potatoes and, to drink, a fizzy cola.
3 lb. lean minced beef
2 oz. fresh breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon dried thyme
1 egg, lightly beaten
3 medium-sized tomatoes, thinly sliced
1 large onion, thinly sliced and pushed out into rings
6 large lettuce leaves
6 hamburger or large soft buns
2 oz. butter
Preheat the grill to high.
Preheat the oven to cool 275’F (Gas Mark 1, 140°C).
In a medium-sized mixing bowl, com-bine the beef, breadcrumbs, salt, pepper, thyme and egg, using your hands to mix the ingredients together thoroughly.
Form the beef mixture into six balls and flatten them into patty shapes. Set aside.
Arrange the tomato slices, onion rings and lettuce leaves on a large serving plate. Set aside.
Split the hamburger buns in half and butter each half. Reassemble the buns and put them on a baking sheet. Place the sheet in the oven and leave the buns to heat through while you cook the ham-burgers.
Place the beef patties on the grill rack and put them under the grill . Grill for 2 to 3 minutes on each side, or until the hamburgers are well browned. Then reduce the temperature to moderate and grill for a further 5 to 7 minutes on each side, or until the hamburgers are well cooked.
When the hamburgers are cooked, place one on each bun and transfer them to six individual serving plates. Serve im- mediately, with the accompaniments.