For the burger:
600g minced beef
175g beef fat
75g diced red onion
75g finely chopped red chilli
20g flat leaf parsley finely chopped
45g Colmans English mustard
5g cracked black pepper
2 whole eggs
For the burger garnish:
100g sliced plum tomato
50g red onion sliced into rings
50g gherkins cut into strips length ways
100g baby gem lettuce leaf
Salt and pepper
Grated cheddar or cheese of choice
1. At Rivington Grill, we mince our own beef from 250 day grain-fed ribeye, sirloin and fillet along with 400 day wagyu D-rump, but at home you can buy minced beef. Try to find the largest possible mince cut you can - if possible around 8mm cut.
2. For the patty, dice the red onion, finely chop the chilli, chop the parsley and grate (using a cheese grater) your beef fat. The beef fat is very important as this keeps the burger moist and juicy whilst cooking. Mix all of the ingredients together in a bowl along with the English mustard, cracked black pepper, eggs and salt. Make sure you mix very well and cook a small amount to taste. Check the seasoning as it is possible you may need to add a little more.
3. Once you have tasted your mix, divide into 4 balls of around the same weight and shape into burger patties. Place these in the refrigerator until ready to cook.
4. The burger garnish is fairly simple. Remove the eye from the tomato and slice. Peel the onion and slice into rings and slice the gherkins length ways. Cut the root from the baby gem lettuce and separate the leaves.
5. For home use it makes sense to shop-buy the buns. You can choose your favorite bun whether it be a nice crispy crust bread, a soft roll or a floured bap. Cut your chosen bun in half and toast under the grill. Remove the burger patties from the fridge and cook either in a frying pan, on a griddle if you have one or under the grill. Your patties will be quite thick so you may need to finish them in an oven at 175 degrees to cook to desired temperature.
6. Once the burgers are cooked, get your bun and garnish ready. Spread mayonnaise onto the toasted bun on the top side. Place some baby gem salad leaf on the bottom of the bun then 3 slices of tomato. Season a little with salt and pepper, then place 4-5 pieces of the red onion followed by the sliced gherkins. Place the grated cheese on top of each burger patty and put back into the oven or under your grill to melt the cheese and warm your burger through. When ready, place the patty onto the burger garnish and place the top half of the bun ontop.
7. Serve with chips and a spiced tomato chutney on the side, and remember to wear a napkin when eating this one!
INFO: This recipe is brought to you courtesy of Rivington Grill, Dubai.