John Torode's bank holiday burgers
John is back, serving up the perfect bank holiday treat - his double cheeseburger with a special burger sauce. Whether you're making your own or want to elevate your shop-bought burgers, John’s got the best techniques, toppings and sides to make your burger a real winner.
Bank Holiday Burgers
Serves: makes 4 single burgers or two doubles
Ingredients
250g beef mince1 tbsp oilSalt and pepper
For the sauce:3 tbsp mayonnaiseTsp Dijon mustardSome onion saltGarlic salt1 tsp ketchup4 slices of processed cheese4 soft burger buns4 slices of bacon, cooked1 large pickle (and I mean large) thinly slicedQuarter of an iceberg, or similar lettuce, shredded
Method
1. To make the burger patties, simply place the meat in a bowl and use a fork to mix it a little, divide the mix into four even portions and roll each into a ball. Place each between two pieces of greaseproof paper and squash it down to a little larger than the burger bun, it should be quite thin.
2. To make the sauce, mix together the mayonnaise, dijon mustard, onion salt, garlic salt and ketchup.
3. Now place everything on a bench ready for the assembly - these burgers are best done in a fry pan or if using make sure your BBQ is very hot and use a flat griddle plate.
4. Heat the pan over a high heat and when hot brush the patties with some oil and season well with salt and pepper. Open the doors and windows!!!
5. Place the patties in the pan, they MUST sizzle, I cook a few at a time and serve when ready. The patties need to cook for 1 minute to 90 seconds and then turn over. Cook for 1 minute and place a slice of cheese on top to let the cheese melt.
6. As the burgers cook, split the burger buns into two or three depending on what sort of burger you are making.
7. Take the cooked patty from the pan and put on a plate to rest.
8. Put the top and the bottom of the burger buns into the pan to soak up all the juice and toast a little.
9. Now assemble from the bottom up – bun, sauce, bacon, patty, gherkin, lettuce and some sauce, then the lid.
10. For a double cut the bun into three, and assemble from bottom up - bun, sauce, bacon, patty, sauce, middle bun, tomato, patty, sauce, gherkin and lettuce, then the lid.
Sides
Ingredients
For the coleslaw:half a small green cabbage, finely shredded2 largish carrots, juliennedSalt and freshly ground black pepperJuice of 1 lemon1 tbsp crème fraîche1 long red chillies, sliced2 tsp roasted sesame seeds12 cherry tomatoes, halvedHandful each of mint, coriander, basil
For the onions and the pineapple: 3 onions, sliced in rings1 tin of pineapple rings in juice
Method
1. To make the coleslaw, mix together the cabbage and carrots, season with salt and pepper then squeeze over the lemon juice and leave to sit for 10 minutes.
2. Stir the wilted vegetables then mix in the crème fraiche.
3. Mix together the sliced chillies, sesame seeds, tomatoes and herbs.
4. Place the cabbage mix in a bowl and top with the herb mix.
1. To make the onions and pineapple, heat a flat griddle pan or large fry pan and cook the onions for a little with some oil until just soft. Once just softened, pour over a little of the pineapple juice and continue to cook, then move to one side in a pile so the onions are all bundled up.
2. Place the pineapple rings on the flat griddle plate or frying pan and cook for 4 minutes on each side.