Satisfy all your fast-food cravings with the best-ever burger recipes, 3 ways.
1lb ground lamb
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried mint
1 clove garlic, minced
Oil, for brushing
For the mint yogurt:
3 1/2 oz Greek yogurt
2 tbsp fresh mint, finely chopped
Zest of 1 lemon
Sliced tomato and
Make the mint yogurt: In a bowl, mixing the yogurt, mint, cumin and lemon zest. Set aside.
Place the lamb, spices and garlic into a large bowl and season well with salt and freshly ground black pepper. Shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 minutes on each side until cooked all the way through. Serve in toasted buns with the mint yogurt, tomatoes, red onion slices and a few mint leaves.
Caramelized Onion Stuffed Beef Burger
For the caramelized onions:
1 tablespoon oil
4 large white onions, finely sliced
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
For the beef burgers:
1 pound low-fat ground beef
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
7 ounces Gruyere, sliced4 brioche burger buns, halved and toasted
4 tbsp mayonnaise
1 tbsp balsamic vinegar
Place a large saucepan over low heat. Add oil and the onions. Cover with a lid and let cook for approximately 20 minutes or until soft but not colored, stirring often. Remove the lid then add the vinegar, sugar and salt and allow to cook for another 10 minutes or until caramelized and golden brown. Set aside to cool.
Place the ground beef in a large bowl then season and mix well. Form one-fourth of the mixture into a ball, then flatten. Place 1 tablespoon of the onions in the center of the patty, then encase with the surrounding beef to create a stuffed burger. Leave in the fridge for 1 hour to firm up.
Heat a frying pan over medium heat and add 1 tablespoon oil.
Cook burgers for 3 to 4 minutes on each side until cooked through. Place a few slices of Gruyere on each burger and place the lid on the pan to melt the cheese.
Chop the remaining caramelized onions and add to a bowl with the mayonnaise and balsamic vinegar and mix well to combine.
Spread the bottom of each bun with one-fourth of the mayonnaise mix and top with a burger. Serve right away.
Ultimate Beef Burger
1 pound dry aged ground beef
2 tsp sea salt
1 tsp black pepper
7 oz cheddar/Gruyere/Taleggio, sliced
4 thick slices pancetta
4 duck eggs, fried
4 brioche burger buns
3.5 oz mayonnaise
1 tbsp Dijon mustard
1 tsp mustard
Butterhead or frisee lettuce
Beef tomatoes, sliced
Red onion, thinly sliced
Black truffle, to garnish
In a large bowl, add the ground beef, sea salt and pepper. Mix well. Cover and chill in the fridge for 1 hour. Shape the mixture into 4 burgers.
Heat a frying pan or barbecue over high heat. Brush both sides of the burgers with oil. Cook for 3 to 4 minutes on each side until charred and cooked to your liking. Place a few slices of cheese on each burger and place the lid on the pan if frying, or place a stainless steel bowl over them if on a barbecue, to steam and melt the cheese.
Cook the pancetta slices until golden and crispy. Fry the duck eggs in hot oil until cooked to your liking. Toast the burger buns.
Mix the mayonnaise with the mustard and spread over the base of each bun.
Add some lettuce, tomato and red onion slices, followed by the burger, pancetta slice, fried egg and a good grating of black truffle and finally the other half of the bun.
Serve with fries and aioli.