Posted: 02 April '10 by Niall
There are times when only a juicy, meaty beef burger will do..
This is a slightly more upmarket take on the basic burger though, with a zingy onion relish and wholegrain mustard mayonnaise.
I saw Oliver Dunne’s recipe on RTE’s “The Afternoon Show” and, apart from a few minor additions, thought that it was pretty close to perfection.
You can see the photos here:
- 500g Lean mince
- 2 slices of granary bread (made into breadcrumbs)
- 2 egg yolks
- 1/2 small red onion, finely chopped
- 1 tbsp wholegrain mustard
- 1/2 garlic cloves, finely minced
- 1 splash Worcestershire sauce
- Few drops of Tabasco
- Salt and pepper to taste
- A glug of olive oil
- 1 tsp of thyme leaves
The Onion Relish
- 2 red onions, finely cut into long slices
- 50g butter
- 1 tablespoon Demerara sugar
- 1 tablespoon balsamic vinegar
The Wholegrain Mustard
- A few spoonfuls of mayonnaise
- 1 tsp of wholegrain mustard
- 4 soft Burger baps
- 1 ripe beef tomato
- 4 slices of Monterey Jack cheddar cheese
- 1 red onion, finely sliced into rings
- 1 head Baby gem lettuce
- Preheat the oven to 200°C
- To make the burger quickly fry the chopped red onion and the garlic in some olive oil for 1-2mins until translucent.
- Add to the rest of the burger ingredients and mix thoroughly.
- Shape into even size patties and allow to set in the fridge for about an hour.
- Add a small amount of olive oil to a frying pan and brown your burgers on both sides for 3-4 minutes.
- Place the partially cooked burgers on an oven tray and place in the oven as you prepare the rest of the ingredients.
- Sweat the sliced onions on a low heat until they become soft and translucent.
- Add the sugar and balsamic and continue to cook until all the liquid has evaporated and you’re left with a thick, sticky relish.
- Place your mayonnaise in a bowl and add the wholegrain mustard, mixing thoroughly.
- Place a slice of Monterey Jack cheese on top of each burger and return to the heat of the oven.
- Toast the burger buns and remove the fully cooked burgers from the oven.
- Finally, assemble your burger!
If it helps speed things up, you can make the patties the day before and leave them in the fridge overnight, ready to be cooked when you come home from work.