Loaded Beef Burgers
Photography by Josh Griggs.
I don't know why you’d skimp on fillings when making a burger. Load these up with layers of deliciousness, then just dive in!
Serves: 2
INGREDIENTS
Burger
450 grams good beef mince
2 egg yolks
2 teaspoons Dijon mustard
sea salt and ground pepper
oil for cooking
¾ cup grated aged cheddar
Epic mayo
½ cup good-quality egg mayonnaise
2 tablespoons finely
chopped gherkins
1 tablespoon capers, chopped
1 tablespoon each sriracha chilli sauce and American mustard
½ teaspoon sea salt
To assemble
2 brioche buns or regular burger buns, halved and toasted
butter, mayo, rocket
4 slices middle bacon, cooked
purchased caramelised onions
METHOD
Preheat the grill to high.
Burger: Combine the mince, yolks and mustard; season generously with salt and pepper. Form into two patties, slightly larger than the bun as they’ll shrink on cooking. Heat a little oil in a sauté pan and cook the burgers for 2 minutes each side, or until done to your liking. Place on a baking tray and top with the cheese. Grill until melted.
Epic mayo: Stir everything together in a bowl.
To assemble: Butter the cut side of the toasted buns. Spread the bases with mayo then layer up as follows: rocket, burger, bacon, mayo and caramelised onions. Add the tops and devour.
latest issue:
Issue #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.