Homemade gourmet burgers
|500 g||mince — beef|
|1 Tbs||Worcestershire sauce|
|1 tsp||Dijon mustard|
|black pepper — freshly ground|
|1 Tbs||fresh chillies — 573|
|1||onion — diced|
|1||garlic — cloves, bruised|
|1 tsp||fresh ginger — grated|
|1 Tbs||tomato paste|
|1/2 tsp||Dijon mustard|
|1/2 tsp||garam masala|
|1/2 tsp||dried chilli flakes — red|
|1 Tbs||brown sugar|
|20 ml||vinegar — red wine|
|400 g||tinned tomatoes — whole peeled, chopped|
|4||bread — hamburger rolls|
|lettuce — cos|
|4||smoked bacon — strips, grilled or pan fried|
|cherry tomatoes — sliced|
|cheddar cheese — mozzarella or blue cheese, sliced|
Pure beef patties:
Place all the ingredients for the patties in a bowl, mix lightly together with a fork and shape into 4 x 125g patties. Brush with olive oil and refrigerate for 15 minutes to firm up.
Heat the pan until hot. Fry the patties for about 4 minutes per each side or according to your liking. Do not press down on the patty while grilling. This will extract all the juices and result in dry meat.
Smoky tomato sauce:
Heat the olive oil in saucepan and sauté the onion until sot. Add the garlic and cook for 2 minutes. Add the ginger, tomato paste, Dijon mustard and all the remaining spices. Dry toast for 2 minutes before adding the sugar, vinegar and tomatoes. Simmer for 20-25 minutes. Transfer the sauce to a processor and blitz until smooth. Pour into a sterilized glass jar or bottle. Store in the refrigerator once opened.
Cut the buns in half, brush with olive oil or butter and grill in a pan until lightly toasted. Layer up, starting with a bed of lettuce and baby spinach. Follow with several slices of cheese, tomatoes, mushroom steaks, bacon and finally the beef patty. Finish with a generous spoonful of spicy tomato sauce. Top with burger lids, roll up your sleeves and tuck in!