Guinness burgers recipe

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  • Serves 6
  • 35 mins to prepare and 10 mins to cook
  • 751 calories / serving
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Adding stout to a beef-burger mix gives a deeper flavour, plus it helps to bind the ingredients together.

  1. Break the bread into small pieces and put in a large bowl with 3 tbsp Guinness. Leave to soak for 10 minutes, then add the mustard and egg yolk and mash with a fork.
  2. Add the mince and season with salt and pepper. Mix with your hands until just evenly mixed – don't mix more than necessary.
  3. Rinse but don't dry your hands and shape the beef into 6 burgers. Put on a tray lined with clingfilm and cover with more clingfilm. Refrigerate for at least 15 minutes.
  4. Remove the burgers from the fridge 10 minutes before cooking – so that they will cook evenly. Brush the burgers lightly on both sides with oil, then cook in a non-stick griddle pan or frying pan, over a medium heat, for about 5 minutes on each side.
  5. Cut the buns in half and fill with lettuce, burgers, dillcucumber and the sauce.

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  • Ingredients

  • 50g (2oz) bread without crusts
  • 3 tbsp Guinness
  • 1 tsp Dijon mustard
  • 1 egg yolk, from a large egg
  • 600g (1 1/4lb) beef steak mince
  • 1 tbsp sunflower oil
  • 1/4 cucumber, thinly sliced
  • 6 seeded burger buns, halved
  • lettuce, optional
  • 2 whole pickled gherkins, sliced, optional
  • Guinness sauce, optional
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  • Energy 3165kj 751kcal 38%
  • Fat 28.4g 41%
  • Saturates 4.9g 25%
  • Sugars 31g 34%
  • Salt 2g 34%

of the reference intake
Carbohydrate 92.1g Protein 37.3g Fibre 2.7g

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