Ingredients
Burger Pattie
500g Lean mince
50g Chopped sun dried tomatoes
2 slices of bread (crumbed)
2 egg yolks
1/2 small red onion, finely chopped
1 tbsp wholegrain mustard
1/2 garlic cloves, finely sliced
1 splash Worcestershire sauce
Few drops of Tabasco
Salt and pepper
Olive oil
1 tsp Picked thyme leaves
Onion Relish
2 red onions, finely sliced
50g butter
1 tablespoon Demerara sugar
1 tablespoon balsamic vinegar
To serve
4 soft Burger baps
1 ripe beef tomato
1 buffalo mozzarella ball
1 red onion
1 head Baby gem lettuce
Wholegrain mustard
Mayonnaise
Method
To make the burger quickly fry the chopped red onion and the garlic in some olive oil for 1-2 minutes until translucent.
Add to the rest of the burger ingredients and mix well.
Shape into even size patties and allow too set in the fridge for 1 hour.
Brush a hot griddle or frying pan with olive oil and brown your burgers on both sides for 3-4 minutes until medium, when medium remove from the heat and allow to rest as you would when cooking a steak.
For the onion relish sweat off the onions on a low heat for 10mins then add the sugar and balsamic and continue to cook until all the juice has evaporated.
Chef: Oliver Dunne
Programme: The Afternoon Show
