You don’t see many recipe posts over here. As I’ve mentioned before, I’m not a big ‘foodie’ person. I’ll gladly spend four hours slaving over a cake mix, but savoury cooking just isn’t my thing, particularly when meat is involved.
But if there is one thing I cannot resist it is a burger. Nothing beats it as a treat for a weekend dinner, particularly when it’s covered with cheese, sauces, and comes with sweet potato chips or courgette fries on the side (here’s looking at you – Byron).
I’ve always wanted to make burgers from scratch – I like knowing whats going into my food most of the time, and I normally overlook this in restaurant burgers because – well – they taste so damn good. But when I’m eating at home, I want to know what I’m actually putting into my food.
I was so impressed with how easy this recipe was – I’ve seen burger recipes before involving eggs, and bread crumbs but in this recipe the patty is just 100% beef mince which I loved. Of course, no burger is complete without huge quantities of tomato ketchup – and the sauce in this burger is divine!
Ingredients: 800 grams mince, olive oil, 1 purple onion, white wine vinegar (splash of), 2 gherkins, 4 burger buns, 8 back bacon rashers (smoked streaky bacon), 4 tsps mustard (American), 4 slices cheese 4 tsps tomato ketchup, 1/4 iceberg lettuce, 2 tbsps mayonnaise, 1 tbsp tomato ketchup, 1 tsp Tabasco, 1 tsp worcestershire sauce.
Divide mince into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge.
Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
Get a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side. Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with the remaining two burgers.
To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together.
As the burger rests, juices will soak into the bun, so serve right away!
Both the recipe and ingredients were provided by Homeserve, if you would like to find more recipes using tomato ketchup you can do so here.