Monday 1 August 9:10pm
She’s back with another summer staple. Clodagh’s firing up the grill in the kitchen and sharing her secret for creating the world’s juiciest burgers – guaranteed to keep the whole family happy this summer.
The Juiciest Burger
Serves: 4
Ingredients
500g good quality steak mince
½ tablespoon of butter
1 tablespoon of olive oil
½ small onion, very finely chopped
1 garlic clove, grated
1 teaspoon thyme leaves, chopped
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon full fat mayonnaise
1 egg yolk
30g fresh breadcrumbs
Sea salt and freshly ground black pepper
To Serve:
2 brioche burger buns
4 slices of Emmental or Gruyere
2 ripe tomatoes, sliced thickly
handful of sliced gherkins
1 small lettuce
4 heaped tablespoons mayonnaise
3 teaspoons Dijon mustard
Method
1. Melt the butter in a medium frying pan and add the onions, garlic and thyme. Saute gently for around 5 minutes until the onions are golden and soft. Transfer to a plate.
2. In a large bowl combine the mince, Dijon mustard, Worcestershire sauce, egg yolk, mayonnaise, breadcrumbs and onion mix. Season liberally with salt and pepper and mix everything together with clean hands. Divide into 4 equal sized portions and shape into balls, then flatten to make patties the same size as your brioche rolls (they will shrink a bit when cooked).
3. Heat the olive oil in a large non-stick frying pan over a high heat. Cook the burgers for 4-6 minutes per side, depending on how you like them to be cooked.
4. Transfer to a baking tray and top each burger with a slice of cheese. Place in a hot grill for 2 minutes until the cheese is melted and bubbling.
5. Toast the brioche buns, mix together the Dijon mustard and mayonnaise and spread over the inside of the buns. Top with the lettuce, tomato, burgers and sliced gherkins.