The Only Burger Recipe You Need!

Every cook needs a fail-safe burger recipe in their repertoire and this is mine!

I’ve specified the ingredients for an all-singing-all-dancing burger here, but feel free to keep things simple and just make the burgers without any of the bacon and cheese fanfare (though I can’t promise you won’t regret it).

Likewise, vary the toppings to suit your taste. I am not a pickle lover but if you are, add those. If you can’t find brioche buns, any old bap will do. If you’re particularly fond of blue cheese, use in place of the cheddar. If you’re partial to a bit of sweetness, caramelised onion chutney is always a welcome addition as far as this burger is concerned. Basically, anything goes!

Ingredients

For the patties:

Olive oil

1 onion, finely chopped

3 garlic cloves, crushed

500g good quality minced beef

Handful of fresh parsley, finely chopped

Handful of fresh breadcrumbs (I usually just blitz up a hunk of stale-ish bread)

1 teaspoon Dijon mustard

1 egg

Makes 6-8 patties, depending on how big you shape them

For the burgers:

6-8 brioche buns

6-8 rashers of good quality bacon

Mature cheddar, grated

6-8 leaves of little gem

A couple of large tomatoes, sliced

1 red onion, sliced into rings

Mayonnaise, ketchup and mustard, to serve

Method

Heat some oil in a pan and add the onion and a splash of water. Cook over a low heat until soft but not coloured – this will take about 15 minutes. Add the crushed garlic and cook for a few more minutes. Remove from the heat and leave to cool.

Put the mince in a large mixing bowl and add the breadcrumbs…

…chopped parsley…

…Dijon mustard…

…egg, cooled onions and garlic and plenty of salt and pepper.

Using a fork, mix everything together until well combined.

Then, using your hands, shape the mixture into patties – this quantity will make 6-8, depending on how big you shape them.

Heat a generous glug of olive oil in a frying pan. Fry the burgers in batches, until nicely coloured on the outside and cooked through.

While the burgers are cooking, fry off some bacon and lightly toast the brioche buns in a griddle pan.

When the burgers are nearly cooked, sprinkle over some grated cheddar.

Leave to melt for a few minutes.

Top with each burger with a piece of cooked bacon.

You’re now ready to build your own burger!

Start by assembling all your burger-building items.

Every person’s burger-building preferences are unique to them, but this is how I like mine!

Layer 1: bun.

Layer 2: mayo.

Layer 3: lettuce.

Layer 4: burger.

Layer 5: tomato.

Layer 6: onions.

Layer 7: ketchup.

Layer 8: bun.

And that is what I call perfection!

I like mine served with a side of fries and plenty of extra ketchup and mayonnaise, but homemade potato wedges, coleslaw or – if you are feeling particularly decadent – mac’ and cheese are all nice.

A milkshake is optional but highly encouraged.

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