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The Big Burger
Serves 4
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| The best way to serve burgers is to put out all the toppings and to let everyone assemble their own just as they like it. | |
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Ingredients
Burger Patties
1 tsp tomato paste
1/4 cup tomato ketchup
1 small onion, peeled and finely chopped
1 Tbsp finely chopped parsley
Salt and freshly ground black pepper
1 large pickle (gherkin), chopped
1 egg
1 pound prime ground beef
1/2 cup fresh white breadcrumbs
Olive oil
4 iceberg lettuce leaves, torn into bite-sized pieces
1/2 cup grated cheddar cheese
2 tomatoes, sliced
2 pickles (gherkins), sliced
2–3 small canned beets, patted dry and sliced (optional)
2 hard-cooked eggs, peeled and sliced (optional)
4 burger buns, split in half
Butter or mayonnaise
Tomato ketchup
Chutney of your choice
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Method
1 In a large bowl mix together tomato paste, ketchup, onion, parsley, 1 teaspoon salt, plenty of black pepper, pickle and egg, then beat in the ground meat and breadcrumbs.
2 Shape mixture into four patties, slightly larger than the buns. Stack patties, each separated by a layer of plastic food wrap, in a container and refrigerate until ready to cook.
3 Assemble salad filling ingredients. Cook patties over medium heat on an oiled barbecue hot plate (cast-iron griddle) until browned and cooked through, or over a gentle grill.
4 Toast buns and spread with butter or mayonnaise. Put some lettuce on each bun and top with a patty. Drizzle on a little ketchup or spoon on some chutney, sprinkle with cheese and add a few slices of tomato, pickle, beet and hard-cooked egg. Serve immediately.
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