Without any formal catering college training, Oliver Dunne (born 1977) began his foray into the world of kitchens and restaurants as a Commis Chef at ...
500 g lean mince
50 g chopped sun dried tomatoes
2 slices of bread (crumbed)
2 egg yolks
1/2 small red onion (finely chopped)
1 tblsp wholegrain mustard
1/2 garlic cloves (finely sliced)
1 splash worcestershire sauce
few drops of tabasco
salt and pepper
1 tsp picked thyme leaves
2 red onions (finely sliced)
50 g butter
1 tblsp demerara sugar
1 tblsp balsamic vinegar
4 soft burger baps
1 ripe beef tomato
1 buffalo mozzarella ball
1 red onion
1 head baby gem lettuce
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.