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The perfect burger

Ah, the burger.

So often overlooked, so often dismissed on the menu, the restaurant and sometimes even the table. It seems it only gets its crown when we present it at a barbecue, or in a U.S. diner when it’s royal regalia of cheese, mustard, tomato, gherkin and ketchup make us savour it like rightful king it is.

Everyone has their own little take on a burger recipe. This is one of my favourites from Chef Gary O’Hanlon.

Try it tonight in your kitchen or on the barbecue, it will thank you for it.

 

 

Cheese Burger Sliders with Red Onion Mayonnaise & Cheddar

 

When it comes to burgers the best meat to fat ratio that you are looking for is 85% meat and 15% fat. Don’t worry about the fat content as most of it will render during the cooking process and it’s that little bit of fat that will flavour the burger. I’ve added a little twist here and used little sliders. It’s a lovely way to serve them. If you can’t find small slider burger buns simply use a basic white bread recipe and cut them out into 15g balls, prove and bake.

 

Ingredients

2 red onions

100g cheddar

2 leaves of lettuce of choice

5 slices of tomato

5 tsp mayonnaise

50ml red wine vinegar

3 tbsp red currant jelly

1 tsp tobacco

 

Burger mix

25oz steak mince

4 tsp Worchester sauce

2 tsp tobacco

1 finely chopped onion

2 tsp Heinz tomato ketchup

1 egg

100-120g fine breadcrumbs

 

Method

 

For the Onion Mayonnaise

Finely dice the red onion

Sweat in a pot until soft

Add the vinegar and reduce by half

Now add 1 tsp of tobacco and the red currant jelly

Cook on a low heat until most of the juice has evaporated and the onions slightly caramelize

Set aside to cool then mix in the mayonnaise with a spoon

 

Burgers

Combine all the ingredients in a large bowl

If the mix is too wet add a little more breadcrumbs and likewise if its too dry add a little more ketchup or an extra egg.

You’ll know the mix is perfect when it doesn’t stick to the edges of the bowl or your hands

Mould the sliders out into 5 oz patties and cook on a medium heat in a heavy based non-stick frying pan

When ready add the cheese and let it melt

Spoon the onion mayonnaise onto both sides of your hamburger bap, add a piece of lettuce, the tomato and finally the burger and the cap.

Stick a cocktail stick through the top and serve with the remaining onion mayonnaise.

 

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