The rise of gourmet burger joints has definitely risen. The market is basically saturated with them, and I suspect it’s worldwide. The burger’s popularity has risen such that those served in the gourmet joints are almost unrecognisable compared to the McDonald’s burger which was the only burger joint back in my days. Oh and Burger King (Hungry Jack’s in Aus).
As delicious as many of these places are, I’ve always been a classic burger gal- beef, salad, tomato, onion, cheese, pickles and sauces. You can keep the bacon, avocado, foie gras, egg and anything else you might want to stick inside my burger thanks. It’ll just take over the taste and I’m a strong believer that if you have quality ingredients, cooked well, simplicity will shine. And that’s the point of making burgers at home – homemade mince, rolls, mayonnaise – you can’t go wrong. Simple, delicious and perfect for a night in with a good film! And for some reason they feel far less naughty…
350g freshly minced beef (ask your butcher if you don’t have a mincer)
salt and pepper
cheese (raclette, cheddar, tomme…)
handful mixed salad leaves
1 small tomato, sliced
1/2 small red onion, sliced
3 pickles, sliced
ketchup, mustard, mayonnaise to taste
3 burger rolls (recipe below)
*Note: recipe for mayonnaise in link above, just sub sesame oil for grapeseed or olive oil.
1. Heat oil in frying pan over medium-high heat. Form 3 patties from beef mince, pressing meat well togetger to ensure it sticks. Generously salt and pepper each side.
2. Place beef onto frying pan and cook for 3-4mins then flip, place cheese on each patty and cover frying pan. Cook a further 3-5mins (depending on your liking).
3. Meanwhile halve each roll and stuff with toppings, spreading the halves with ketchul, mustard and mayonnaise. Top with beef patty and serve (with sweet potato fries).
1. Mix yeast with water and let stand until bubbling approx 10mins.
2. Add flour and salt and knead for approx 10mins adding a splash of water or flour as required. Cover and let rise for at least 1hr.
3. Once dough has risen, divide into 3 (for large rolls). Knead each and stretch into oval, folding in quarters and then forming a flat ball shape. Place onto paper paper lined tray, covered eith cling wrap (lightly) to prevent drying out, and let rise for at least 1hr.
4. Bake in 180C for 12-15mins.
*Note: for a softer roll, you can brush with egg wash and sprinkle with sesame seeds prior to baking.