The Culinary Camping Connoisseur #7: Boeuf Haché entre Bap (avec Toppings)

Boeuf Haché entre Bap avec Toppings (serves three) 

Ingrediants

1 white onion

 3 white burger buns (sesame sead or poppyseed buns could be used as a change) 

Lettuce

One large tomato 

Dijon mustard

3 slices of Emmental cheese 

Mince 

500g beef mince meat 

Salt

Pepper

1 egg

Breadcrumbs

Basil 

Garlic 

Equipment 

Cutting board

Knife

Frying pan

Large bowl for preparing patties 

Gas cooker 

Large wooden or plastic spoon for flipping 

Method 

1. Prepare the ingrediants, dice up your onion, slice tomato and finely chop garlic. Wash lettuce if necessary 

2. Prepare the mince by placing meat into a large bowl, crack lots of pepper, salt and basil in (depending how herby you want it). Crack in an egg and work it through meat, add breadcrumbs to get a texture that sticks together without being slimy and obviously eggy. Add in chopped garlic and work it evenly through.

3. Fry onions on a medium heat until golden, set aside.

4. Drizzle some oil into the pan on a medium-high heat. Once hot, place the shaped mince patties in the pan. Sear on both sides and then lower the temperature to cook through. Cook to your liking.

5. While the patties are cooking, prepare the buns. Slit them sideways but not all the way through so your burger won't fall apart and spill hot juices on your fingers. 

Spread mustard on bread if using, then place lettuce, tomato and onions on the open 'lid'. 

6. When the patties only have a few more minutes until they are done, place cheese slices on top and let them melt to your satisfaction. 

Take our the patties and place them on the bottom of the bun. Push bottom towards the top to connect the burger without losing all your ingrediants. Now it is ready to eat. 

Serve with a nice light Czech beer, such as Pilsner Urquell