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    Gribiche burgers and mustard mayo

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    Gribiche burgers and mustard mayo

    These easy burgers nod to the zingy sauce gribiche – a mayonnaise-style relish with pickles, capers, herbs and chopped egg white – but without going the whole hog.

    • Preparation time: 19 minutes, plus up to 24 hours firming time in fridge
    • Cooking time: 4 minutes
    • Total time: 23 minutes 25 minutes

    Serves: 4


    • 500g Beef mince
    • 2 Shallots, finely chopped
    • 3 Cornichons, finely chopped
    • 1 tbsp Chopped parsley
    • 1 tbsp Worcestershire sauce
    • 1 tbsp Olive oil
    • 3 tbsp Mayonnaise
    • 4 Burger buns, split and toasted
    • 2 Tomatoes, sliced
    • A few Lettuce leaves


    1. Using clean hands, mix the beef, shallots, cornichons, parsley and worcestershire sauce together, then shape the mixture into 4 patties. This can be done in advance; the burgers will benefit from being left to firm up in the fridge for up to 24 hours.
    2. Preheat the barbecue or griddle; brush the burgers with the oil. Cook on each side for about 4 minutes, until marked but still juicy. Transfer to a warmed plate.
    3. Combine the mayonnaise and mustard and spread over the cut-side of the toasted buns. Sandwich each burger in a bun, together with tomato slices and lettuce leaves, and serve straight away.

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