Читать книгу Recipes from My Mother - Rachel Allen - Страница 69

Beef burgers

MAKES 6–8 BURGERS

Every committed carnivore needs a decent burger recipe in their repertoire, and this simple beef burger should tick the box for you. The horseradish and tarragon mayonnaise is super with a steak or lamb chops, too.

25g (1oz) butter

300g (11oz) onions, finely chopped

900g (2lb) minced beef

2 tbsp chopped thyme, marjoram and parsley (preferably a mixture)

1 egg, beaten

1–2 tbsp extra-virgin olive oil

sea salt and freshly ground black pepper

For the horseradish and tarragon mayonnaise

2 tsp finely grated fresh horseradish

2 tsp Dijon mustard

2 tsp chopped tarragon

1 tbsp cider vinegar

pinch of salt

2 egg yolks

50ml (2fl oz) extra-virgin olive oil

150ml (5fl oz) sunflower oil

To serve

Buttermilk Burger Buns

sliced lettuce and gherkins

1. First make the mayonnaise. Put all the ingredients, except the oils, in a glass bowl (a stainless-steel bowl can give the mayonnaise a grey colour). Mix the oils in a jug. Continuously whisk the mixture in the bowl while adding the oil slowly in a thin, steady stream until it is completely combined to a smooth, creamy texture. Taste for seasoning. (For speed, you can use an electric hand whisk.) Cover and chill while you make the burgers.

2. Melt the butter in a saucepan over a medium-low heat, then add the onions and cook for 6–8 minutes until they are completely soft and a pale gold colour. Take off the heat and allow to cool completely.

3. Meanwhile, mix the mince with the herbs and egg and season with salt and pepper. Add the cooled onions and mix together thoroughly. Break off a small piece of the mixture and fry it in a little oil, then taste it and adjust the seasoning if needed.

4. Next, use your hands to shape the mixture into 6 large or 8 medium-sized burgers, 1–2cm (½–¾in) thick.

5. Place a frying pan over a medium heat and heat the olive oil. Fry the burgers for 4–7 minutes on each side depending on the thickness and how well done you like your burger. You may need to do this in two batches, adding more olive oil when frying the second batch.

6. Serve on burger buns with lettuce and gherkins and a blob of horseradish and tarragon mayonnaise.