These tenders burgers are sure to be a hit with BBQ guests
- 700 g lean minced (ground) beef
- 2 spring onions (scallions), finely chopped
- 2 garlic cloves, finely chopped
- 55 g fresh breadcrumbs
- 55 g wexford vintage cheddar cheese (or use any good vintage
- cheddar), grated
- 2–4 tsp chopped herbs (such as parsley or thyme)
- 2 tsp tomato ketchup or sweet chilli jam (optional)
- pinch of ground cinnamon
- salt and black pepper
- 1 large (us extra-large) egg
- plain (all-purpose) flour, for dusting
- 1 tblsp olive oil
- to serve:
- 8 caramelized onion bread rolls
- olive oil, for drizzling
- 4–6 slices of wexford vintage cheddar cheese (or use any good vintage cheddar)
- red onion marmalade
- 2 tomatoes, sliced
- 6 slices of streaky (fatty) bacon, grilled
- mixed salad leaves or greens
- Light the barbecue. Put the beef into a large mixing bowl and add in the spring onions and garlic. Mix in the breadcrumbs, grated cheese and chopped herbs, together with the tomato ketchup and cinnamon. Season the mixture with a little salt and black pepper. Add in the egg and mash the mixture together with your hands, using the egg as a binding agent.
- Divide the mixture into 8 pieces and, using a little plain flour to reduce stickiness, shape them into patties about 1cm (. inch) thick. Place the patties on a baking sheet and leave them to rest in the refrigerator for at least 30 minutes.
- Brush the burgers with a little oil to prevent them from sticking to the barbecue rack, and cook on each side for 4–5 minutes. (Alternatively, place the baking sheet with the burgers into an oven preheated to 180oC/350oF/gas mark 4 for 8–10 minutes until they are fully cooked.)
- In the meantime, split the bread rolls in half, drizzle the cut sides with olive oil and toast them lightly on the barbecue. Immediately add the burgers, then encourage your guests to build their own burgers with the cheese slices, red onion marmalade, tomatoes, bacon and mixed salad leaves.
Kevin says, "When I get out the BBQ and make these burgers, I ensure I have plenty of napkins to hand, not only to clear up around me as I cook, but also to mop up the meaty juices that escape with each mouthful. These tender burgers will definitely be a hit with your guests, especially if you serve them with a delicious Red Onion Marmalade."
More by Kevin Dundon:
- Indulgent Chocolate Fondants: Kevin Dundon, Today
- Roasted Lamb Noisette, warmed tomato, pale ale
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon