This recipe for Cooks Academy's ultimate burger is sure to do the job for those looking for a meat-fix
"Everybody has their own idea of the ‘perfect’ burger but this is ours. We prefer not to include cheese on our burgers as it’s too rich with the caramelised onions, which are a must." - Cooks Academy
Yield: Serves 4
- 600g round steak minced beef
- 1 onion, finely chopped and fried
- 2 teaspoons wholegrain mustard
- 2 teaspoons curry powder
- 1/2 teaspoon Tabasco sauce
- 25g flat leaf parsley, finely chopped
- 5 sprigs thyme or 2 sprigs rosemary, leaves only
- 1 egg, lightly whisked
- 50g breadcrumbs
- Salt and freshly cracked black pepper
For the tomato salsa
- 1 red onion, finely diced
- 2 tomatoes, skinned, deseeded and diced
- Salt and pepper
- 8 slices pancetta
- 4 large gherkins, sliced
- 4 brioche or sesame buns
- 2 beef tomatoes, sliced
- 8 leaves butter leaf lettuce
- Caramelised onions, see French onion soup recipe
1 In a large, wide mixing bowl, first mix together the minced beef, onion, mustard, curry powder and Tabasco sauce (it’s handy to wear gloves for this). Mix in the herbs and season well.
2 Lastly add in the egg and breadcrumbs and mix thoroughly to bind the mixture.
3 Before shaping the hamburgers, fry a tiny piece of mince in a frying pan to check the seasoning is to your liking, adjust if necessary.
4 Shape the hamburgers into 2cm thick patties (avoid making them too large, or you risk under-cooking them). Cover and refrigerate the burgers until ready to cook.
5 Make the onions Lyonnaise (aka caramelised onions) as per the French onion soup recipe just up until the point where they are caramelised.
6 Heat the barbecue or a griddle pan until it is very hot. Brush the burgers lightly with oil and cook them for approximately 8-10 minutes on each side. Do a half turn on each side whilst cooking to give a criss-cross effect.
7 In the meantime, bake the pancetta in the oven for 15 minutes at 180ºC/gas mark 4 until crispy. Mix the ingredients for the tomato salsa salsa together.
8 Warm or toast the buns in the oven and garnish each burger as per your liking.
Tips: Gently cook off the onion before adding to the burger mix for a better flavour. Curry powder is my secret weapon in burgers, stews and Bolognese. It adds seasoning without actually tasting of curry. Worcestershire sauce can be used instead. Round steak mince is best as it’s lean.
Recipe Credit: Cooks Academy
For a healthy side, check out these baby gem wraps with squash and feta
Impress your guests with homemade tomato ketchup here
Or delicious fermented wholegrain mustard here