Beef and Smoked Cheddar Burger
Photography by Manja Wachsmuth.
The two most important tips for a great burger: use really good quality beef mince with a decent fat content, and don’t work the mixture too much otherwise you’ll end up with a dense, hard burger instead of a big juicy one!
Serves: 4
INGREDIENTS
Burger
800 grams good beef mince
2 tablespoons tomato paste
2 tablespoons oyster sauce
1 teaspoon sesame oil
2 cloves garlic, crushed
2 egg yolks
sea salt and freshly ground pepper
To assemble
4 buns, halved and toasted
8 slices smoked cheddar cheese
12 slices pancetta or streaky bacon, cooked till crisp
mayonnaise
crisp lettuce leaves
sliced tomatoes
beer braised onions if using
METHOD
Burger: Place all the ingredients in a bowl, season with salt and pepper and, gently but thoroughly, mix together. Shape into 4 patties about 2 cm thick and chill for 30 minutes.
Heat a little oil in a sauté pan and cook the burgers for 4 minutes.
Flip the burgers over and cook for 2-3 minutes then top with the cheese. Cover and cook until the cheese has melted and the burgers are just cooked through.
Beer and Hoisin Braised Onions: Heat the oil and butter in a large sauté pan and add the onions with a good pinch of salt. Cook for 10 minutes then stir in the brown sugar.
Whisk the garlic, hoisin, beer, tomato paste, soy sauce and the chilli flakes together in a bowl and add to the onions. Cook gently forabout 15 minutes until reduced and glossy, stirring occasionally. Makes about 2 cups
To assemble: Spread the buns with mayonnaise then top with lettuce, tomato, beef pattie, onions and pancetta.
Everyday Dish Issue #2
Looking for something simple and delicious for dinner? The answer is in Everyday Dish – the second issue of the popular special release from Dish magazine. Everyday Dish is a collection of more than 120 Dish recipes selected for their ease and accessibility – no hard to find ingredients or time consuming techniques – it’s your solution to solving the problem of what to cook for dinner tonight.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.