Find out how to make the finest burgers in Dorking with this epic recipe from local resident and loyal customer Jay Neale.

Ingredients (makes 6-8 burgers)

  • 1kg beef mince (from The Dorking Butchery, of course)
  • 2x eggs
  • 1x generous teaspoon of easy chilli
  • 1x generous teaspoon of Bovril
  • Big squeeze of tomato purée
  • Burger buns and toppings (see ideas below)
  • Freshly ground salt and pepper

Method

  1. Allow mince to reach room temperature (take out of fridge about an hour before cooking).
  2. Add all ingredients to a large mixing bowl – time to get your hands DIRTY! The key to a good burger is to work the mix together well, so take your time.
  3. Once mixed, split into 6-8 portions, their size depending on how hungry you are! Work each portion into a rough ball, squeezing tightly between your hands.
  4. Place the patties on to a hot griddle pan for 1-2 mins each side to brown.
  5. Transfer to the oven @ 175*C (Fan) on a tray, cooking for 10-12min (rare), 12-15min (medium), 15-20min (well done). Give the burgers a little press to test how done they are – squishy and they’re rare, firm, well done.
  6. Allow burgers to rest for a few mins and then add toppings and a brioche bun to build your burger!

Here are a handful of great burger topping combinations:

  • Original – lettuce & tomato
  • Dorking Swine – Treacle cured bacon
  • Cheesy Swine – Cheddar & bacon
  • Hawaiian Swine – Pineapple & bacon
  • Sweet & Spicy – Hot Chilli Jam (try The Salt Box chilli jam!)
  • Holey Moley – Avocado & chilli flakes
  • The Down Under – Beetroot & Goat’s cheese
  • Oozey Bluesy – Blue cheese

If you’ve leftovers from some of your other favourite Dorking Butchery recipes, why not add them as a topping or indeed as part of the ingredients mix! Brisket, pulled pork, chilli con carne all go fantastically well!

 

Customer recipe provided by Jay Neale, an environmental scientist with a keen spirit for adventure and a proud Dorking resident! He looks after the health of our rivers and when he’s not doing that he’s helping to enthuse young people and adults alike in science, nature and the world around us through @anturus (www.anturus.org). He and his wife Claire are regular customers at Dorking Butchery; Claire to supply the boys with treats, Jay for the banter and the free hugs!
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