Beef burger with cheese
he burger you get when you go and order a burger is NOT a burger. THIS is a burger - fresh, generous, and made even better with a home-made relish (see Tomato Relish).
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 slices white bread
- 100 ml milk
- 500 g prime minced beef
- 1 tbsp finely chopped parsley
- 1 tbsp finely snipped chives
- Salt and freshly ground pepper
- 1 egg, lightly beaten
- 4 slices bacon or pancetta
- 4 slices cheese eg gruyere, jarlsberg
- 4 hamburger buns, sourdough rolls or muffins
- 4 tbsp tomato relish (click here for recipe)
- 8 lettuce leaves
- 2 tomatoes, thickly sliced
- 2 tbsp quality mayonnaise
- Heat half the olive oil and cook the onion until it softens, then set aside.
- Soak the white bread in the milk, then squeeze dry and finely chop. In a bowl, mix the minced beef with the onions, bread, parsley, chives, salt and pepper.
- Add the egg, and mix well with your hands, squeezing and kneading.
- Form the mixture into four thick patties that are roughly the same diameter as the bun. Cover with plastic wrap and chill until needed.
- Grill or pan-fry the bacon or pancetta.
- If grilling, brush the burgers with the remaining olive oil and grill on both sides until well-browned. If pan-frying, heat the remaining olive oil in a heavy-based frypan and cook the burgers for on both sides until well-browned. Top each one with a slice of cheese as it comes off the heat.
- Split the buns, and lightly toast the insides only. Do not butter. Top the base buns with tomato relish, then place lettuce leaves on top. Arrange the cheese-burger on the lettuce, top with two rashers of bacon, and a slice of tomato. Add a dollop of mayonnaise and the remaining bun half, and serve.