I have always hated standing in a queue to pay over the odds for a burger that looks nothing like the one in the adverts. Now its time to change. The Best Burgers in Town are here and the flavour of this is outstanding. From the mustard kick in the sauce to the grated red onion puree all create a delight to eat. Adding the gherkins and its juice add even more dynamic taste.
Best Burgers in Town
- 500 g beef mince
- 1/2 large red onion sliced
- 3 shots Worcestershire sauce
- 1 branch celery
- 1/2 tsp salt
- 1/4 tsp chilli flakes
- 4 fresh brioche buns toasted
- 2 large vine tomatoes sliced to serve
- 8 slices emmental
- 4 medium gherkins sliced
- 8 leaves lettuce
- 1 tbsp ketchup
- 2 tbsp mayonnaise large
- 1 large gherkin finely sliced
- 2 tsp english mustard for a kick
- 1 tbsp gherkin juice from the jar
- In a large glass bowl mix the ketchup, mayonnaise, gherkin, mustard and a bit of the juice to form a lovely rich sauce. I normally make this the night before as the flavours blend even better but a few hours is enough.
- Put the beef mince into a bowl and grate the red onion using the coarse side of a grater. The grated onion will blow your mind.
- Add the grated onion to the mince along with a good splash of Worcestershire sauce, the celery salt, and chilli flakes. Mix everything thoroughly with a wooden spatula or your hands.
- When fully combined, divide into 8 equal portions.
- Flatten each burger portion into a thin patty. They do almost rise in the pan so don’t be worried.
- Turn the oven to 200C/fan 180C/gas 6 and heat a frying pan on a high heat. (Non stick is best).
- Fry each of the patties for about 2 minutes each side. My pan fits four at a time but I place them on a baking tray until they are all cooked.
- When they are all fried and on the baking tray, add cheese to each one of them and place in the oven for about 2 minutes to melt the cheese.
- Put some burger sauce from Step 1 on each bun base and start to build. Add lettuce and a slice or two of tomato. On top of that place two of the burger patties, add more sauce, then the onions and finally the gherkins. I normally add a little more sauce to the lid on the bun for good measure.
- Finally I pin them together with a small kebab stick or whatever you have to hand