The Ultimate Beef Burger, Gordon Ramsay’s recipe
Hubbs and I have tried cooking for my side of the family for a couple of times. It has usually been a pasta dish of some sort. The last was a disaster because we used angelhair which I think requires some finesse and good timing to get the right bite. This time around, M suggested we make beef burgers (clearly still scarred by the dish of angelhair). So off I went flipping the few cookbooks we had but none had a recipe for a beef burger. There were recipes for turkey burgers and lamb and mint burgers. Turkey meat is almost impossible to find on this sunny island, and I didn’t want to risk making a lamb and mint patty only to be compared to the one we had in London.
Thus, the googling began and I finally settled on this one – Ultimate Beefburgers with onion relish by Gordon Ramsay (published on The Sunday Times) – with some tweaks of my own. In fact, one major change was using half minced pork and half minced beef for the patties. Hmm, I guess technically it’s a Beefpork Burger.
The burger hardly made it to the dining table. We just stood around my movable island/kitchen trolley where I was assembling the burgers, held the soft pillowy buns of goodness in two hands and chowed down.
I dare say, it’s the yummiest burger the Hubbs and I have made.
Top right: Tangy onion relish
Bottom left: We’re mushroom lovers!
For the burger patty (makes about 6 medium patties):
250 grammes minced pork
250 grammes minced beef
1 small red onion, diced
2 garlic cloves
1 tbsp wholegrain mustard
1 tbsp ketchup
1 tsp worcestershire sauce
black pepper and salt
1 egg (this was not in the original recipe, but I was wondering how the patty would hold without an egg…)
Slices of cheddar cheese
For the onion relish:
2 big red onions, peeled and finely sliced
1 tbsp brown sugar
A knob of butter
1 tbsp balsamic vinegar
Mustard/Mayo/Ketchup (or all!)
Slices of ripe tomato
1 Mix the mince, onion, garlic, mustard, ketchup and Worcestershire sauce together and season well. (To check the seasoning, fry off a little ball of mixture and taste.) (We skipped Tabasco as we didn’t have any at home. Next time we do this, we’re definitely adding some cayenne to give the patty some kick!) Shape the mixture into 4-6 burger patties. Place them on a tray lined with baking parchment, cover and chill for about 30 minutes to allow them to firm up.
2 Meanwhile, make the onion relish: fry the onions in the butter for 6-8 minutes until soft. Add the sugar and fry for 4-5 minutes until caramelised. Drain excess fat and add the balsamic vinegar. Cook for 2-3 minutes until the onions are soft and sticky.
3 When you’re ready to start cooking, brush the burgers with a little oil, then place them on a grilling pan. Cook them for 7-10 minutes, turning halfway. Towards the end of cooking, place a slice of cheddar cheese on top of each burger and let it melt a little.
4 In the meantime, drizzle the cut side of the bread rolls with a little olive oil. Lightly toast the burger buns, cut-side down.
5 To assemble the burgers, sandwich the patties between the warm, toasted burger buns with a dollop of mayonnaise or ketchup, some onion relish and a few slices each of lettuce and tomato. (As you can spot in the picture, we added slices of portobello mushrooms on top of the relish to up the shiok factor!)