Big bro burger

Recipe from: 11 August 2011

Ingredients 14
Servings 1
Minutes 40 mins


Serving Change
  • 500
    extra lean beef mince
  • 1
    jumbo egg
  • 2 1/2
    Worcestershire sauce
  • salt and pepper
  • 1
    finely chopped parsley
  • For the toppings:
  • burger buns
  • lettuce
  • 1
    jumbo free range egg
  • 1
  • 2 1/2
  • crème fraiche
  • 200
    cherry tomoatoes
  • 80
    balsamic vinegar


40 mins
Combine all the burger patty ingredients in a mixing bowl.
Divide into four balls and flatten into burger patties.
Cover with cling wrap and put into th fridge to rest for at least an hour
Heat up a grill pan, lightly brush the pattis with Jimmy's sauce before cooking on high.
The patties should be brown on the outside but still pink on the inside.

For the topping:
Halve the cherry tomatoes and marinade in the balsamic for half and hour.
Melt a blob of butter in a pot on high and heat and sauté the tomatoes until the skin starts to peel.
Remove them and add the balsamic into the pot.
let it simmer until it has reduced to about half the volume.
Remove and pour over the tomatoes again.
Melt another blob of butter in a pot and sauté the onions on medium heat.
Add the sugar and let them cook until the onions are clear but sligtly browning.

To assemble:
butter the bun on both ends.
First put some lettuce on, then the burger patty.
Fry the egg in a oan and put on top of hte patty.
Next, place the sautéed onions and spoons some Crème Fraiche on top.
Cover liberally with the Balsamic and cherry tomatoes.
Lastly, garnsih with chives.

Reprinted with permission from Judith Piek.
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