Best Burger Recipe

This certainly the best burger recipe ever. Based on the Insanity burger by Jamie Oliver.

I used his brilliant idea of brushing the burgers with American mustard and Tabasco Chipolte sauce as they cooked.

The result is amazing. So this isn't the 'Insanity' burger recipe because I just took bits of it to make it really quick.

Put the mince in a bowl and season with a pinch of black pepper (no salt) and the egg yolk.

It's important not to add salt at this point because they will need to chill in the fridge for at least an hour. Adding salt will make the beef tough.

Mix together with your hands but don't over mix or the burgers will look over-processed.

Divide equally into half and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns.

Place on an oiled plate, cover with cling film and chill in the fridge for at least an hour; 3 hours is even better. If you don't do this the burgers will fall apart when cooking.

When you're ready to cook, prepare the salad.

Remove the burgers from the fridge and season with sea salt.

Get a large non-stick pan on a high heat. Pat the burgers with oil and season them with salt and a little more pepper.

This recipe is simple and yet really tasty; which is down to the cooking technique of brushing a mixture of ½ a teaspoon of mustard and a dash of Tabasco smoky chipotle sauce.

Have you tried Tabasco Smoky Chipotle Sauce? It's amazing stuff, I love it! You can buy it in any most supermarkets, I know Tesco sell it for sure.

Cook, pressing down on them with a fish slice.

Top each burger with a slice of your favourite cheese; we like Applewood smoky cheddar cheese.

Once the cheese has melted, it's time to build your burgers.

Now dive in 😋

best,burger,jamie,oliver,recipe

BBQ,burgers

English

Yield: 2

Author: Jan Bennett

Best Burger Recipe

This is a really simple and very tasty burger recipe. Need more burgers? Just double the ingredients.

Ingredients:

For the burgers

• 400g of minced beef no more than 10% fat
• 1 egg yolk - free range of course
• pinch of black pepper
• 2 teaspoons  American yellow mustard
• Tabasco smoky chipotle sauce
• a good pinch sea salt
• 2 slices of your favourite cheese - we like Applewood smoky cheddar
• 2 brioche buns - sliced 

For the salad

• 1 red onion - thinly sliced
• 1 large tomato - sliced
• 4 baby gem lettuce leaves - washed then dried with kitchen paper
• 2 gherkins - sliced
• a few slices of cucumber 

Instructions:

1. Put the mince in a bowl and season with a pinch of black pepper (no salt) and the egg yolk. 
2. It's important not to add salt at this point because the burgers will need to chill in the fridge for at least an hour.  Adding salt will make the beef tough.
3. Mix together with your hands but don't over mix or the burgers will look over-processed.
4. Divide equally into half and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns.
5. Place on an oiled plate, cover with cling film and chill in the fridge for at least an hour; 3 hours is even better. If you don't do this the burgers will fall apart when cooking.
6. Make the salad and set aside.
7. Get a large non-stick pan on a high heat.
8. Pat the burgers with oil and season them with salt and pepper. Put both burgers into the pan, pressing down on them with a fish slice.
9. After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco smoky chipotle sauce.
10. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.
11. Add a slice of cheese to each burger and let it melt on top of the burger.

Build your burgers!

1. Top each sliced bun with lettuce, tomato, red onion, cucumber and gherkin.
2. Add your burger and the other half of the bun on top and dive in!

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