Beef Burgers

  • 08 Jul - 14 Jul, 2023
  • Mag The Weekly
  • Cookery


· 600 g steak

· Cheese, onions, tomatoes & lettuce

· 3 tablespoons mayonnaise

· 2 tablespoons sriracha

· 1 tablespoon American mustard

· 1 gherkin, plus extra to serve

· A pinch of garlic granules


Stir together all the sauce ingredients and set aside. To make the burgers, chill the steak in the freezer. Tip half the chilled beef into the food processor and pulse until the meat is minced. Add ½ teaspoon salt. Divide into portions and gently form each into a loose patty a bit wider than the buns. Cook the burgers as soon as possible after forming. Set a heavy frying pan over a medium heat. Split the buns and toast, cut-side down, in the pan. Remove to a plate; sear the burgers, pressing them down with a spatula as they cook, for five minutes on each side. Top with cheese, if you like, after flipping them. When the burgers are cooked, assemble with the buns, toppings of your choice and the burger sauce.