- 500g beef mines (best quality you can afford)
- 4 shallots finely diced
- 1 teaspoon English mustard
- 1 egg yolk
- 25g panko breadcrumbs
- Freshly chopped parsley
- Salt and pepper
- Smoked bacon
- Good quality cheese
- Burger buns
- In a large bowl, mix toegther the beef mince, shallots, mustard, egg yolk and breadcrumbs until well combined. Divide into 4 rqual portions an shape into burgers. Cover and chill the burgers in the fridge for at least 30 minutes (you can prep these up to 2 days ahead)
- Pop burgers on a hot barbecue for about 12 minutes, turning regularly. Always check burgers are cookied through before serving. Alternatively, heat a griddle pan until hot and coat the burgers in oil. Leave to rest on a plate under some foil. Cook the bacon in the pan until really crisp, then set aside with the burgers. Place the cut side of the buns onto the griddle to toast slightly.
- Serve and garnish to your preference.
Smokey Mushroom Burger and Garlic Mayonnaise
- 4 large flat mushrooms
- 1 tablespoon olive oil
- Chopped fresh thyme
- 50g panko breadcrumbs
- 1 tablespoon tomato paste
- 2 chopped roasted red peppers
- 3 chopped red onion
- 1 teaspoon smoked paprika
- 1 teaspoon sherry vinegar
- 1 teaspoon brown sugar
- Salt and pepper
- 4 garlic cloves
- 50g quality mayonnaise
- Heat up the barbecue. To make the garlic mayo, wrap the garlic
cloves in a foil parcel, position on a hot spot of the barbecue and
cook for 20 minutes until really soft. Alternatively, bake in a hot
oven for 20-30 minutes. Leave to cool, then squeeze the cloves out
of their skins and mash with a fork. Mix the garlic puree with the
mayonnaise, then chill until ready to servce.
- Remove the stalks from the middle of the mushrooms and finely
chop them. Heat a drizzle of oil in a pan (on the barbecue or hob),
add the stalks and fry for a few minutes until golden and soft.
Cook for 5 minutes more, then set aside to cool a little. Rub the
mushroom caps with a little oil, season, then top each one with 1/4
of the mixture. Can be chilled for up to 1 day.
- Meanwhile, heat a little oil in another frying pan (on the
barbecue or hob), and add the onions. Cook for 15 minutes until
soft and golden, and then add the sugar, vinegar and some
seasoning. Cook for 5 more minutes until caramelised and sticky.
Can be chilled for up to 2 days.
- Put the mushrooms on the barbecue (stuffed side up), close the
lid or cover with foil, and cook for 20 minutes until soft and
cooked through. Be sure to keep an eye on the heat and move to the
upper shelf if the bottoms of the mushrooms start to burn. Split
the rolls and heat these on the barbecue too. Spread each roll with
some garlic mayo, top with salad leaves, a filled mushroom, some
sticky onions and a grating of cheese.