Buy freshly minced meat from a butcher — it's worth the effort. Try chuck, oyster or even wagyu if you want to impress.
Photo: Marina Oliphant
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- 2 tbsp olive oil
- 1 onion, diced
- 600g good quality chuck steak, minced coarsely
- Dash Worcestershire sauce
- 1 tbsp tomato relish
- Sea salt and freshly ground black pepper
- 1 egg, lightly beaten
- 4 slices good quality cheddar cheese
- 4 rashers bacon
- 4 soft burger buns
- 2 ripe tomatoes, sliced
- 8 fresh lettuce leaves
- Beetroot relish to serve (see recipe below)
Heat a tablespoon of oil in a pan over medium heat and cook onion for five minutes until softened and lightly coloured. Set aside to cool completely. In a medium bowl, mix mince with Worcestershire sauce and tomato relish and season with salt and pepper.
Add cooked onion and egg and mix well. Take a small spoonful of mixture and cook to test the seasoning. Adjust if necessary. Shape remaining mixture into four large patties with your hands. The patty should be slightly larger than the bun, as it will shrink when it cooks. Place patties on a flat plate, cover and refrigerate for 30-60 minutes. Place a large heavy-based pan over high heat, add remaining oil and place burger patties in pan. Reduce heat to medium and cook burgers for five minutes on one side, then flip over to cook the other side. Place a slice of cheese on top of each to melt as the burger cooks.
Cook on second side for a further four to five minutes. As the patties cook, grill or fry bacon rashers until crispy. Place on top of burger patties. Split buns in half and grill cut sides until crisp and toasty. Assemble the burgers, adding tomato, lettuce and relish. Skewer with a sprig of fresh rosemary.