Loaded Beef Burgers
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.