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For the spicy tomato relish

For the burger

To serve

Nutrition: per serving

  • kcal994
  • fat65g
  • saturates30g
  • carbs33g
  • sugars7g
  • fibre2g
  • protein71g
  • salt3.25g
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Method

  • step 1

    First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.

  • step 2

    To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.

  • step 3

    Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.

  • step 4

    Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.

  • step 5

    Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

Recipe from Good Food magazine, May 2011

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Comments, questions and tips (11)

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Overall rating

A star rating of 4 out of 5.15 ratings
Joshua Aspin avatar

Joshua Aspin

question

Do you need oyster sauce for the burger?

goodfoodteam avatar
goodfoodteam

Thanks for your question. If you prefer not to use oyster sauce, you can double the following burger patty recipe but keep all the other elements of John's recipe above: https://www.bbcgoodfood.com/recipes/3087676/best-of-british-burgers-with-triplecooked-chips

lizleicester

Only made the relish from this recipe because I had bought delicious caramelized onion burgers. The relish is very tasty - I was cautious with the chilli and heavy handed with the cumin which was just right for me.

Sandranne

Useful tips in the article , i am impressed and got to know methods and technique to make food by using different ingredients and recipes , i am a big fan of burgers , i eat a lot , i always wanted to try at home and i also tried making at home but it dint turn well so i stopped trying , since i saw…

nannywho

John Torode is not American; why is his recipe in this section?

alex170182

You don't need to be American to cook American food.

mollymango avatar

mollymango

A star rating of 4 out of 5.

Just made these with my boyfriend. They are HUGE. I managed half of mine and then had to give up. That may be because I have a smaller appetite, as my boyfriend ate all of his. Despite the size, these burgers are very tasty and I plan on making them again. Next time I shall use slightly less meat…

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