This recipe is from Annabel Karmel - the baby food guru - so for a burger recipe it comes from a slightly unusual source. But what I've learnt over the years, is that sometimes the most delicious recipes appear in extraordinary places.
I've been making these since Ross was a toddler and have never ever found a tastier burger recipe. They rival any gourmet/hipster burger bars- seriously!!
After at least ten years of making and eating these I've perfected the toppings and the bun. If you follow exactly, to the last drop of ketchup, you will be rewarded with one of the best burgers you will ever eat.
What you’ll need:
- 450g lean minced beef
- 1 onion, peeled and finely chopped
- 1 'Knorr stock pot' chicken stock cube dissolved in 2 tbsp of water
- 1 apple, peeled and grated
- 1/4 tsp Worcestershire sauce
- Salt and black pepper
How to make the best burgers:
Mix the chopped onion, chopped parsley, grated apple, Worcestershire sauce, brown sugar, stock cube mixed with water, and salt and pepper in a large bowl. Add the mince and mix until all ingredients are combined. Place in the fridge and chill for at least two hours.
Using your hands make six burgers from the mixture and chill for a further 10 mins so they hold their shape when cooking.
In a large pan heat two tablespoons of olive oil over a medium/high heat. Don't overcrowd the pan, fry 3 or 4 burgers at a time for 5 - 10 minutes until well browned, then turn over. Cook for a further 5 minutes until cooked through.
Next the brioche buns.. Toast 'lightly' (very important!) under the grill for a couple of minutes - don't overcook, and keep a good eye on them so they don’t burn, they can go from perfectly golden to black and charred in just a few seconds if you’re not watching. Then spread one side with Hellmann's mayonnaise, on top of this squirt Heinz tomato ketchup and French's classic yellow mustard.
Top the burger with sliced gherkins and that's it. Don't add anything else; no cheese, no lettuce, no tomatoes, appreciate the simplicity of the most epic burger you will ever eat. Obviously after you've eaten it in its most glorious state you can add what you like, and we do, but more often we just eat them like this. As much as I like great ingredients and endless variety I think in this case the best burger is as simple as this…
And for the cheeseburger topping:
Top the burger with slices of mature cheddar. With the lid on, melt the cheese on the cooked burger in the pan. Add rocket, tomato and sweet onion relish.