The Ultimate Gourmet Burger
Easy
Prep 20 min Cook 20 min
This is the best burger recipe for a quick meal, party dish or to whip up any night of the week. With all the endless varieties and toppings you can add to burgers, we have come up with the Ultimate burger combination.
Additional Tips:
Choose a bun like brioche, English muffins or quality burger buns – you want them to be springy but firm and supportive so they don’t fall apart or go sloppy when eating.
When cooking the beef patties it is important to use a high temperature to sear the beef pattie and not to squash or prod them while cooking as they will lose their juices.
For fresh salad ingredients on a burger lay the tomato and the lettuce on top of each other and not on top of a hot burger, the lettuce will stay crispy and the tomatoes will stay firm.
Always use a good quality mince, the breadcrumbs are optional, they do help to give good texture to the meat pattie keeping it moist during and after cooking.
Ingredients
- 2 medium brown onions sliced, 1cm thick
- 1 tablespoon olive oil
- Pinch of bicarb soda
- ¼ teaspoon of sugar
- Good pinch of salt
- 4 pieces of the round of bacon
- 500g premium Beef mince
- 1 cup fresh breadcrumbs mixed with 2 tablespoons of milk
- 1 egg
- Salt and pepper
- 3 tablespoons of hot mustard
- 4 tablespoons of tomato sauce
- 4 burger buns
- 2 gherkins thinly sliced in rounds
- 4 slices of Swiss cheese (large enough to cover the pattie)
- 2 large ripe but firm tomatoes, sliced into 1cm slices
- 4 leaves of ice berg lettuce
Recipe Steps
- For the quick cook caramelised onions, heat a large frypan over medium heat and add the oil then the onions and sprinkle with a pinch of bicarb soda. Cook for about 10 minutes, until deep golden brown, stirring constantly. Stir in the sugar and salt just before removing from pan and set this aside.
- For the burgers combine the beef mince with the breadcrumbs and egg and season with salt and pepper, mix together really well by squeezing the mix with your hands. Divide into four even amounts and shape them into burgers, about 2cm thick pressing them together to hold.
- Clean out the onion frypan and reheat it over a higher temperature with a little oil, cook the bacon on each side for 1 minute and set aside. Then place each burger in the pan and cook for 3 minutes on each side or a little longer if you want them medium or well done. Remove them from the heat and place the cheese slices on top of the patties to melt a little.
- Toast the buns, combine the mustard with the tomato sauce and dollop a spoon onto the base bun, lay down the burger layering it with the bacon, gherkin, tomato and caramelised onion finishing with the lettuce, top with the toasted bun and serve.
Substitute Ingredients:
There’s no need to keep munching on the boring burgers consider using different proteins for the base of the burger, like pork, chicken, seafood or mixed vegetables combined with chickpeas and lentils. All of these variations still make for a fork-free, bun-wrapped delicious dish