Chef Paul West’s homemade beef burgers.
Paul – I love burgers, it’s pretty much my favourite thing ever to have for lunch, and would be a strong contender for my death row meal. They might cop a bad rap for being unhealthy, but when you’re making them from scratch and not downing them with a soft drink and large fries, they’re actually pretty good for you! Obviously these toppings are just an outline, you can go full works (or burger with the lot if you’re from down south) and add bacon, egg and pineapple.
500g of good quality beef mince
1 brown onion, finely diced
2 tsp of dijon mustard
4 burger buns, cut in half
2 slices of cheddar cheese
2 tomatoes, thinly sliced
4 slices of tinned beetroot
1 small cos lettuce
Home made tomato sauce (see recipe)
Quick pickled red onion
1 small red onion, peeled and slices as thin as you can
¼ cup of red wine vinegar
1tsp of sugar
1 tsp of salt
Pour the vinegar for the pickled onions into a small, deep sided tray, along with the sugar and salt. Give it a bit of a stir, then pop in the sliced onion and give it a gentle toss to make sure the onions are evenly coated in the liquid. Leave the tray to one side for later.
Place a small frypan on the stove over a medium heat and add a splash of olive oil. Add the onions to the pan and cook them for 3 minutes or so, or until they have started to become translucent, then remove them from the pan and pop them in a large mixing bowl to cool.
Once the onions are cool, add the mince and egg as well as a good pinch of salt and some black pepper, then use your hands to mix it all together. Divide the mince into 4 roughly equal portions and then use your hands to gently form them into the shape of a burger patty.
Pop them on a lightly oiled tray.
Preheat your BBQ to a medium high heat.
Lay the burger patties on the BBQ and cook for 3 minutes or so on each side, burgers can be cooked all the way through, or left a little pink in the middle if you like it that way. After the first turn, lay the cheese onto the patties so that it starts to melt. Once the burgers are
cooked to your liking and the cheese is a little melted, take the patties off the BBQ. While the burgers are cooking, brush a little oil onto the buns and toast them quickly for a minute or so on each side, then whip them off.
To finish, lay some lettuce on top of the bottom half of each bun, then lay the patty on top, followed by the tomato, beetroot and some of the quick pickled red onion. Pour over a little of the tomato sauce, then pop the top half of the buns on.
Any leftover quick pickled onions can be stored in an airtight container in the fridge for a couple of weeks.