Wednesday, 28 August 2013

Beef Burgers with Caramelised Onions, Gherkins and Corn

Yesterday was National Burger Day. What a brilliant thing to celebrate! 

I love an excuse to have a nice, juicy burger, especially when it involves making my own! You've seen me make Nacho BurgersBurgers with barbecue sauce and even Skinny Tuna Burgers before; this time I've made a beef burger with spring onions and garlic, served with gherkins, tomatoes, barbecue sauce, caramelised onions on a oven baked ciabatta and they were on a whole other level. Yes, it tasted as good as it sounds.



All you need for four is:

500g lean steak/beef mince (ground beef)
A handful of parsley
4 or 5 spring onions, chopped
1 egg yolk
2 tbsp flour
A sprinkle of chilli flakes
Pepper, to season

All you need for the corn is:
A piece of corn each (obviously...)
25g butter, softened
A sprinkle of chilli flakes
A sprinkle of chopped parsley
Pepper, to season

I served mine with sauteed mushrooms, caramelised onions, fresh-from-the-greenhouse tomatoes, barbecue sauce and potato wedges.

First things first, preheat your oven to 180-200 (fan assisted). I served my burgers with some potato and sweet potato wedges - so needed peeling, chopping, popping in a pan of simmering water for 5-10 minutes then sticking on an oven tray with a drizzle of oil. These take around 45-50 minutes to cook in the oven, so these needed going in ASAP.

I put my corn in at the same time - smothered in butter, parsley and chilli flakes that I mixed together using my Bamix. Wrap it in foil, stick it in the oven and leave it in for the same length of time as your wedges for soft, tasty corn!


While the corn and wedges are cooking away, I prepped my burger patties.

In a bowl I mixed together the beef mine, parsley, garlic and chilli flakes. Make sure the mince is all separated well so it doesn't get clumpy.


Chop up your spring onions and throw them in too.



Top in the egg yolk and mix through the mince.



Shape the mix into patties - I did three big ones but there is plenty for four.
When they're shaped, wrap them in cling film fairly tight to hold the mix together.


Now your burgers are prepared - get cracking on your sauces.

I made a barbecue sauce and a special sauce. The barbecue sauce is 5 tbsp tomato ketchup, 1 tbsp Worchestershire sauce (Lea & Perrins), 1/2 tbsp soy sauce, 1 tbsp runny honey, 1 tsp dijon mustard.

The special sauce is so simple - equal amounts of ketchup and mayonnaise with a few dashes of tabasco.



And what's a burger without gherkins? A bad burger, that's what! 



Chop up your mushrooms, season with pepper with a knob of butter ready to fry later on.

I also served my burgers with caramelised onions - two white onions chopped up, fry on a low heat with a knob of butter for around 5 minutes. Add two or three tablespoons of soft brown sugar and allow to softened for another 4-5 minutes.


When your wedges are pretty much done. Get the mushrooms sauteeing in the butter on a low heat.

Get a griddle pan - the Le Creuset griddle pan is go-to for this kind of thing. My mum's had it for years and it's absolutely brilliant!

Get the griddle pan as hot as possible before putting the burgers in. You only need a dash of oil because of the fat from your burgers. I popped my two tablespoons on flour in a bowl and put the patties in to get a little flour on both sides to seal the burger.

I'd recommend cooking the patties for 4-5 minutes on each side for a medium to well done burger.


To construct - I used oven baked ciabatta, popped the patty on the bottom, caramelised onions, mushrooms, gherkins and a generous helping of gherkins. Mouth watering!















Take a bite and prepare to be in burger heaven!

I can probably say National Burger Day is on a par with Christmas for me...controversial!

N xo

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