- 15g unsalted butter
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1/2 tsp smoked paprika
- 1 tsp pickled fresh thyme leaves
- 800g well trimmed, coarsely minced beef, chilled
- 2 tbsp English Style Barbecue Sauce
- 2 tbsp chopped fresh flat-leaf parsley
- 2 egg yolks
- salt and freshly ground black papper
- 40g grated cheddar cheese
- vegetable or sunflower oil for cooking
Toppings:
- 4 large crusty rolls or ciabattas, split
- 4 slices Emmental cheese
- 2 beef tomatoes, thinly sliced
- Classic Coleslaw
- 50g shredded iceberg lettuce
- Balsamic Onion Pickle
To Make:
1. Heat the butter in a frying pan, add the onion, garlic, smoked papreika and thyme. Cook for 1-2 minutes until the onions are softened but not yet colored. Place in a bowl to cool.
2. Add the chilled meat, English Style Barbecue Sauce, parsley and egg yolks, and season to taste. Carefully bring the mix together, making sure not to overwork it or it will become tough. Chill in the refrigerator for 1 hour.
3. Divide the mix into 4 x 200g evenly sized burgers.
4. With a wet thumb, make an indent into the top of each burger. Fill the indent in each burger with cheddar cheese then fold up the sides to secure the cheese in the center. Brush both sides liberally with oil.
5. Heat a chargrill or pan grill until very hot, add the burgers and cook for 3-4 minutes on each side, or longer if you prefer.
6. Place a good dollop of the Balsamic Onion Pickle on the base of each roll, then top with a slice of Emmental cheese and some sliced tomatos
7. Place the burger on top, followed by the Classic Coleslaw. Replace the lid and serve with the shredded iceberg lettuce and extra Balsamic Onion Pickle.
Twice Cooked Jacket Potatoes with lots of butter would be good too!
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