A couple of days ago I decided that I want to make the best burger possible in my own home. Inspired by The Beefy Boys (@TheBeefyBoys) and my recent visit to Sawyers Bar and Grill @Sawyersmagor (review here) I gave it a go. I believe that I am competent enough in the kitchen to make a burger. With the knowledge gained scrolling through Twitter recently, I should know how a good burger should look and taste.
I knew that there were a few things I definitely needed in my perfect burger – besides the obvious. Gherkins, Cheese and a good sauce. I set off and searched the supermarket for the best ingredients I could get without breaking the bank. Along the way I did get sidetracked and found Jamie Oliver’s new book ‘Comfort Food‘. It was wrapped in plastic so I couldn’t open the book but on the back cover was the picture of a really… REALLY… good looking burger (pictured below).
That does look incredible!
Without looking at the recipe, I decided to add a few of the ingredients I thought I could see to my basket.
When I got home I did not wait to get started. The pan was on the heat with a little olive oil and ready for the meat. First, I softened the red onions. Seasoned with a little salt, pepper and a squeeze of garlic puree and put to one side. Then I got on with business. Two thick, lean, beef patties sizzling in the pan, I was already getting ridiculously excited. I was conscious that they were pretty thick so once they were browned, I turned the heat down and covered them. I regularly basted them in their own meaty juices and added a little water if necessary so that they didn’t dry up. I think this was the advantage of using a frying pan. I don’t think the burgers would have been nearly as good without the regular beefy basting.
Whilst the burgers were cooking I prepared the other elements. I sliced two gherkins, halved the buns and toasted them in a regular toaster. I also got the coleslaw ready (bought not home made unfortunately) and the sauce.
Once the burgers were almost done, I returned the onions to the pan, put two slices of mozzarella on the burgers and let it melt. Once the buns were toasted I pressed them into the meaty juices for a few seconds just to soak up the tasty juices and started plating up.
On the Bottom half of the bun I placed a spoonful of coleslaw. I was initially dubious about this idea of coleslaw in a burger but it turned out to be essential. I then placed the cheesy burgers on top. Above them I placed some onions, gherkins and a big squirt of the sauce. I do admit… I did not make the sauce myself. I am not trying to re-invent the burger here but I did want to make a great burger at home without breaking the bank and within a reasonable amount of time. The sauce I used was Colemans Chunky Burger Sauce and I don’t think I could make a better sauce anyway.
I then placed the top half of the bun on the burger and tucked in!
Now I know that this photograph doesn’t really do it justice. I don’t have my camera at the moment so this was taken on my phone. As frustrating as that may be. I still needed to show you what I made.
My verdict? I loved it! Of course I might be biased but it was probably the best burger I’ve had in a long time. Granted, until recently I haven’t often ordered burgers when I go out for food, primarily because the places I visited made bad burgers. I’m certain that I will eat many burgers much better than this one in the future.
If I do try and make this again I would probably use the more trendy brioche bun and make my own coleslaw. I might even add some bacon!
If you want to make it you can but I don’t claim this recipe as my own. I merely attempted to imitate some of the best burgers I’ve seen and have a good burger at home.
Do you have your own recipe for a burger that you cook at home? Let me know. I might just try it out 🙂
Please follow the blogs Twitter feed @MunchandTattle
Written by Tomos Newland-Jones @MrNewland66