Prime Time Beef Burger

Method

Beef Burger

1. Mix 1kg of beef mince into a bowl with 1 diced onion and 1 egg, then mix.
2. Divide the mixture into eight. Carefully roll the mixture into balls, each about the size of a tennis ball.
3. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so they cook evenly.
4. Put on a plate, cover with cling film, and leave in the fridge to firm up for at least 30 mins.
5. Heat the griddle or frying pan to a high heat. Lightly brush one side of each burger with sunflower oil and place in pan. Working quickly, cover with a square of baking parchment and carefully use a second pan to press the beef patties down – be careful of the heat and rising steam as you do this. Keep the patties pressed down for about 10 secs, then remove the weight and the paper, and leave the burger to cook for 2 mins more. Turn the patties and press down using a spatula, cooking for another 1 min.

Bacon and Onion Jam

1. For the bacon and onion jam, fry the bacon and transfer to a plate, leaving the fat in the pan
2. Cook the onion in the bacon fat until soft.
3. Stir in the garlic, sugar, cider vinegar, honey, and the bacon. Cook slowly for 25-30 mins, until thick and syrupy.
4. Turn off the heat, leave to cool for a few mins, then tip everything into a food processor. Pulse briefly to chop into small pieces, then leave to cool before packing it into one sterilised jar.

Burger Sauce

1. For the burger sauce, mix the mayonnaise, ketchup, cornichons, and mustard, then set aside.

Assembly

1. Toast the Americana Brioche Bun.
2. Add burger sauce to the base.
3. Layer on the lettuce.
4. Add two beef patties with cheddar (one on top of the other).
5. Add the bacon and onion jam.
6. Add two slices of tomato.
7. Add pickled cucumbers.
8. Top with the Americana Brioche Bun lid.