Burgers are big business nowadays – so much so my local town is almost overrun with restaurants competing with one another on who can offer the biggest burgers, the spiciest, the sweetest – I kid you not when I say that there is a doughnut burger – replace the bun with a two doughnuts and you have a sugary, bacon, beef concoction. I’ve been reassured it’s good.
I wanted to perfect the best restaurant-quality burger to have at home. Cheesy, saucy, a little bit greasy – one where the filling bursts out the sides when you take a bite.
200g minced beef, lean
¼ red onion, diced
1 tsp cumin seeds
½ tsp coriander seeds
½ tsp Dijon mustard
½ tsp dried chili flakes
30g grated parmesan
handful of fresh breadcrumbs
a few slices of cheddar cheese
2 tbsp mayonnaise
1 tbsp tomato puree
1 tsp Dijon mustard
splash balsamic vinegar
salt & pepper
¼ red onion
1 tbsp white wine vinegar
pinch of salt
pinch of sugar
Start by creating the extras – for the burger sauce, add the mayonnaise, tomato puree, mustard and vinegar into a small bowl, mix together and season with salt and pepper. Next, the onions – finely slice the red onion and transfer to a small bowl – add the vinegar, salt and sugar and scrunch together with your fingers. Leave to pickle for up to an hour.
Put all the burger spices into a mortar and grind with together with the pestle until it resembles a fine dust. Transfer these into a bowl and add the Parmesan, egg, red onion, breadcrumbs, mustard and minced beef.
Mix the ingredients together, scrunching it in your hands and between your fingers – you really want to get everything combined fully so each bite is just good and flavoursome as the one before.
Split the mixture into two, roll each into a ball and flatten, shaping it to form a burger patty. Place on a baking sheet and put them in the fridge for about an hour, helping to firm them up.
When cooking, heat a griddle pan until smoking, brushing with oil. Brush a layer of Dijon mustard on the top of each burger patty – this helps create a deep, mustardy crust on the burger.
Cook for 12 minutes for medium and a further 5 minutes for well-done turning once about halfway through. At this point, add the cheddar cheese on top of the side facing up. Cook for the remainder of the time. While this is happening, toast the brioche slightly. Once done, spoon a dollop or two of the burger sauce onto the bottom brioche bun and place some salad of choice on the top. I opted for baby leaf.
Transfer the cooked patty onto the salad, pile some pickled onion onto the burger and top with the top brioche. Serve with chips or sweet potato fries.