The burger is a much under-rated foodstuff. When it is mentioned, people's thoughts turn immediately to those corporate giants, the fast-food chains churning out countless thousands of burgers every hour of every day. But it doesn't have to be like that—a well-made burger is a fabulous thing.
So, here's how to make a great burger:
1lb (500g) minced beef
1/2 onion, very finely chopped
1 clove garlic, crushed
1 tbsp chopped parsley
1 tbsp Worcester Sauce
1/2 tsp Dijon Mustard
1 egg yolk
Salt and Pepper
Put in bowl and mix thoroughly. Put to one side somewhere cool for an hour or so to allow the flavours to mingle.
Shape into two large or four small burgers. Cook, via your preferred burger cooking method. I heat a little olive oil in a pan, and fry slowly for a good long while, which enourages the build up of delicious caramelised crispy bits on the base of the burger.
Take a bread roll, preferably not one of those white pappy sesame-topped burger buns from the supermarket, but something that at least vaguely resembles real bread. The burger pictured is on an organic pain rustique from Tesco. Split the roll in two, and toast lightly. Place the burger on one half.
Take some cheese. A good mature cheddar is ideal here. Lancashire would work well too. Cut a couple of chunky slices and lay them across the burger. Return to the grill until the cheese starts to melt.
Top with items of your choice. The burger pictured has thinly sliced red onion, red pepper, tomatoes and Duchy Originals Tomato Chutney.
Serve with salad, or if you're feeling really gluttonous, chips (that's "fries" to all you folk on the other side of the Atlantic).
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