© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Gordon Ramsay
Every chef in the country would be a hypocrite if they said they never ate burger and chips. The Boxwood Cafe burger has been the most amazing addition to the menu—we make it with veal and add some minced foie gras. We give it real three-star treatment, with beautiful chopped mushrooms on the bun and the most amazing onion relish. Here's a slightly different version but made along similar lines. The thing to remember is to treat your burger like a steak. Sear it beautifully on both sides, then let it rest and it will continue to cook to medium. If you cook it to medium and then let it rest, it will be very dry.
2 red onions, finely sliced
1 tablespoon demerara sugar
1 tablespoon balsamic vinegar
1 large red onion, peeled and finely chopped
1kg minced lean beef
sea salt and freshly ground black pepper
4 large burger baps, toasted
4 large pickled gherkins, sliced
2 beef tomatoes, sliced
1 baby gem lettuce, washed and divided
shavings of Parmesan cheese
chips, for serving
To make the onion relish, fry the onions in the butter until soft. Add the sugar to the pan and fry for a further 4 to 5 minutes until caramelized. Drain the excess fat from the pan and add the balsamic vinegar. Cook for 2 to 3 minutes more until it has the consistency of a syrup. Put aside until ready to use.
Mix the chopped onion into the minced beef and season well. Mould the mince into 4 large balls and press down lightly to shape them into burgers, then leave them to set in the fridge for a couple of hours.
When you're ready to cook the burgers, get a large frying pan or griddle pan hot, and cook them in a little vegetable oil for 10 to 15 minutes. This will cook them medium, so adjust the timing depending on whether you like your burger a bit rarer or slightly more well done. Add a little butter to the pan towards the end of the cooking time.
Serve the burgers straight away on the toasted baps with the salad garnishes and Parmesan on top and the chips on the side. Top with the onion relish.