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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.