Imagination Food Design
Description Fresh char grilled Beef burger with basting sauce
Preparation time 20 min
Cooking time 15 min
Ready in 35 min
Recipe yield 5 / 200g burgers
For the Burger
500g of minced beef
500g minced veal
60g toasted and ground coriander seeds
60g Ground cumin seeds
5g black pepper
1 Tbls Himalayan pink salt
2 tbls /60ml Mrs Balls Chutney or mango chutney
2 Tbls /60ml All Gold /Wellingtons or Heinz tomato sauce
1 tbls Worcestershire sauce.
2 Onions finely chopped and fried
3 cloves fresh crushed or chopped garlic
1 / 30g bunch chopped Italian flat parsley
3 Whole eggs
300g Dried Bread crumbs
100ml fresh milk
Ingredients for the burger filling
10 slices of crispy bacon
400g Sliced or grated cheese
5 Sliced Dill pickles
1 Large onion thinly sliced
5 Green salad leaves Coz or Lolo Biondi
5 Soft jumbo sesame burger buns
100g Garlic butter to fry the burger buns with before assembling.
Soak the dry bread crumbs in the milk before adding them to the mince mixture
Fry the diced onions till soft.
Add all the ingredients together and mix in a mixing bowl. Divide the burgers into 200 grams and shape into burgers by hand or with a burger press. Put the finished burgers on a tray and place in a fridge to set.
Heat a griddle pan and char grill the burgers to perfection.
Mix some mayonnaise with the basting sauce to top the burger with.
Melt the garlic butter in a pan and fry the burger buns before assembling.
Place on a burger bun or serve with a suitable salad.
The basting sauce for the burger
Crown National Meister Club Monkey gland sauce mixed with Meister club basting and spare rib sauce equal parts.
Chef’s tip: baste the burgers 5 min before you finish cooking them on the open flame grill to caramelize the basting sauce before serving.