Angela Hartnett cooked this recipe for Nick Grimshaw and guest Rylan Clark on episode 1, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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In a large bowl, combine the mince, onion and egg; season. Shape into 4 patties, put on a plate, cover and chill for 30 minutes. Meanwhile, for the pickled onion, in a small bowl, mix the vinegar, a large pinch of salt and another of caster sugar (optional), until dissolved. Stir in the onion and set aside. In a separate small bowl, mix together the ingredients for the burger sauce; set aside.
To cook, heat the oil in a large, heavybased frying pan over a medium-high heat. When hot, add the patties and fry for 4-5 minutes, until well-browned underneath, then flip, top each with a cheese slice, and cook for a further 3-4 minutes, until cooked through, the juices run clear and no pink meat remains. Meanwhile, toast the buns.
Spread a little burger sauce over the bun bases and top with some lettuce. Sit the patties on the lettuce, cheese-side up. Spread over a little more sauce, if liked, then layer on a couple of tomato slices, a few pickled onions, and some cucumber ribbons. Top with the bun lids and dig in.
Angela suggests adding a splash of Tabasco and a sprinkle (1 tsp) of Cooks' Ingredients Gunpowder Spice Blend to the burger for a little extra spice.
Typical values per serving when made using specific products in recipe
Energy | 2,834kJ/ 679kcals |
|---|---|
Fat | 39g |
Saturated Fat | 9.6g |
Carbohydrates | 43g |
Sugars | 13g |
Fibre | 3.9g |
Protein | 36g |
Salt | 2.3g |
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