The Ultimate Burger

“Burgers are about great meat, seasoning and nothing else... well, that’s what I learned while in America. I worked in one of the oldest diners in the US; the menu was the size of the Bible and it ended up being a bit of a joke trying to pick something to eat! But the burger was the reason the diner was still there after all that time. Served in a brioche bun with home-made mayo, this is the business. Proper home comfort food. And a quick note to the blokes: if you’re considering this recipe, don’t burn it on the bloody barbecue like you do everything else.” – James

Image credit: Yuki Sugiura

Ingredients

800g minced beef steak
Sea salt and freshly ground black pepper
3 egg yolks
1 tbsp Dijon mustard
300ml rapeseed oil
25g beer or whole grain mustard
Juice of 1⁄2 lemon
2 tbsp vegetable oil
4 brioche rolls, halved
4 tbsp mild chilli relish
1⁄2 round lettuce, leaves separated
2 tomatoes, sliced
200g cheese slices, preferably Monterey Jack
8 gherkins, sliced
1 red onion, sliced

Method

Print Recipe

Put the minced meat in a large bowl and season with salt and pepper, then divide into four and form into patties. Set on a plate, cover and place in the fridge for one hour to warm up.

Meanwhile, prepare your barbecue (if using) so the flames have died down and the coals are just glowing.

Whisk together the egg yolks and mustard then, still whisking, start adding the rapeseed oil in a very thin trickle to make a mayonnaise; the mixture should be thick yet light once all the oil is incorporated. Stir in the beer mustard and lemon juice and season to taste with salt and pepper.

Rub the patties with the vegetable oil, then place on the barbecue and chargrill on each side for three or four minutes. (Alternatively cook over a high heat on a griddle pan.)

Place each brioche cut side down on to the barbecue and cook for one minute, then set aside.

To assemble the burger, place some relish on the base of each bun, top with lettuce, tomatoes, the burger, cheese, mustard mayo, gherkins and red onion, then top with the bun lids.

Place the burgers on serving plates and secure with wooden skewers to keep them together, if you like.

Ingredients

800g minced beef steak
Sea salt and freshly ground black pepper
3 egg yolks
1 tbsp Dijon mustard
300ml rapeseed oil
25g beer or whole grain mustard
Juice of 1⁄2 lemon
2 tbsp vegetable oil
4 brioche rolls, halved
4 tbsp mild chilli relish
1⁄2 round lettuce, leaves separated
2 tomatoes, sliced
200g cheese slices, preferably Monterey Jack
8 gherkins, sliced
1 red onion, sliced

Method

Put the minced meat in a large bowl and season with salt and pepper, then divide into four and form into patties. Set on a plate, cover and place in the fridge for one hour to warm up.

Meanwhile, prepare your barbecue (if using) so the flames have died down and the coals are just glowing.

Rub the patties with the vegetable oil, then place on the barbecue and chargrill on each side for three or four minutes. (Alternatively cook over a high heat on a griddle pan.)

Place each brioche cut side down on to the barbecue and cook for one minute, then set aside.

To assemble the burger, place some relish on the base of each bun, top with lettuce, tomatoes, the burger, cheese, mustard mayo, gherkins and red onion, then top with the bun lids.

Place the burgers on serving plates and secure with wooden skewers to keep them together, if you like.

This recipe is from the book:

Home Comforts

“After long days, there is nothing I like to do more than chill out at home with some delicious, comforting food and that’s exactly what you’ll find in this book. These recipes, learnt throughout my career and inspired by local producers and suppliers, are the ones I turn to when away from the restaurant and TV studios” - James

Buy this book