Ah, the humble burger. It can be cheap rubbish, or the most refined and perfect of dishes. Ever variable, there are as many ways of making the patty as there are toppings and accompaniments. But, in the end, as long as the meat is juicy and the accompaniments work harmoniously, it doesn’t really matter how you make it.
I make a variety of different patties, from a plain mince one to those to which I add a selection of varying ingredients. However, this recipe has to be my favourite. The whole thing works beautifully and, let’s face it, who doesn’t like to double up with a second patty for the hell of it?
- 500g high quality beef mince (12%-15% fat content)
- ½ an onion, finely chopped
- 1 onion, sliced
- Sea salt
- 1 egg
- 1 heaped teaspoon Dijon mustard
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped parsley
- 1 tablespoon finely grated parmesan
- 4 slices of mozzarella or preferred cheese
- 2 ciabatta rolls
- 1 tablespoon mayonnaise
- Pinch of dried chillies
In a large bowl place the mince, finely chopped onion, egg, mustard, tarragon, parmesan and a pinch of salt and pepper. Combine all the ingredients using your hands and ensure that all the ingredients are evenly distributed through the mince.
Shape the mince into a ball and place on a board; divide into four equal portions and shape into patties – about 2-2.5cm thick.
Make the chilli mayo by stirring together the mayonnaise, chilli flakes, Tabasco, salt and a teaspoon of olive oil. Taste and add more of any of the ingredients to taste.
Heat some oil in a frying pan and fry the sliced onion until it caramelises. Then turn off the heat and set to one side.
Meanwhile, heat a heavy based frying pan to cook the patties in. While it heats, cut the ciabatta rolls in half and place in the pan inside down to char and toast slightly. Then remove from the pan.