You can add lashings of whatever toppings you choose. Aioli, tomato, fried egg, varieties of cheeses, whatever takes your fancy. Remember that inside the burger is a balance of sweet and savoury.
One thing I hate is a burger crammed with bread crumbs. Yes you need to bind the burger, but bread inside meat makes the burger taste and feel like lead in my stomach. My substitute is avocado. The natural oils massages the meat, tenderising it and the avo fruit also acts as a binding agent.
Putting the burger patties in the fridge just prior to sizzling them on a hot grill firms the patty enough. I have even on occasion put patties in the freezer for 15 to 20 minutes after they have been in the fridge. The patties need to be firm when they touch the hot grate.
500 grams of lean beef mince
250 grams of pork sausage meat
1 egg beaten
2 teaspoons of paprika
2 teaspoons of cumin
30 grams of chopped sage leaves
30 grams of chopped coriander
2 tablespoons of sweet homemade mango chutney
1/2 teaspoon of ground cayenne pepper or 2 chillies finely chopped
1/2 teaspoon of salt.
4 to 6 garlic cloves crushed and mixed with a little olive oil.
1 large Spanish onion finely chopped
2 medium beetroot roast/boiled and chopped into small pieces.
50 grams of butter
dash of olive oil
1 large garlic clove sliced
1 or 2 large spanish onions thickly sliced.
1 teaspoon of Demerara sugar
dash Balsamic Vinegar
Burger brioche buns
1 tablespoon of fresh grated ginger
A few lettuce or bok choy leaves
Aioli or mayo topping
Combine all ‘Part 1’ ingredients and mix with a fork, slowly and without turning the meat into mash. Tuck the beetroot into the meat so that it’s not exposed to the heat. Make up 4 patties and place on an oil smeared plate and cover with cling wrap. Then place in a fridge for 2 to 3 hours.
Melt butter, a dash of olive oil and pan fry the sliced garlic. Add onions after a minute or two, constantly slowly stirring, sprinkle the sugar over the onions. Stir for a minute then add a dash of balsamic vinegar, stir and turn off the heat. The onion must be soft but firm. Grill the burgers to your satisfaction, then place between buns with embellishments and serve.
Michael’s wine recommendation – click here
Michael Rossi is a photographer and blogger and owns the beautiful Tangleberry Cottage in Elgin. I got to know him through his wonderful newsletter which is packed with wonderful food ideas recipes and the most beautiful photographs. Do have a look at his wonderful Tangleberry Diaries, CLICK HERE