“Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler or steamy and sloppy. I had my best burger in New York City and it is one of those things you tasted and will never forget. One thing stood out for me – it is the mustard and homemade tomato sauce on it. It was insanely delicious. I tried to copy the burger for you, open a bottle of red wine and enjoy it!! I opened a bottle of Balance Cabernet Sauvignon Merlot, it took me straight back to Time Square and all my fond memories of that trip.”
Elmarie Berry of Elmarie Berry Good Food
Serves 4
Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler or steamy and sloppy. – Elmarie Berry
INGREDIENTS
800g beef mince
Salt and pepper
1 teaspoon ground coriander
Olive oil
1 red onion
Rocket leaves
4 big brown mushrooms
Homemade tomato sauce
4 sesame-topped burger buns
4 teaspoons American mustard
8 slices of good Cheddar Cheese
METHOD
- Mix the beef mince, coriander and salt and pepper. Divide it into 4 and with wet hands, roll each piece into a ball, then press into flat patties roughly 12 cm wide and about 2 cm wider that your buns. Place on an oiled plate and chill in the fridge.
- Next drizzle some olive oil over the mushrooms and bake in a 200C pre-heated oven for 15 – 20 minutes until tender.
- Heat a non-stick pan and cook the patties for 3 minutes a side or until golden and cooked through. Brush each burger with a teaspoon of American mustard, put the cheese onto the burgers and allow to melt.
- In a non-stick pan toast the buns until nice and crisp. Spread the tomato sauce onto each bun top it with your mustardy cheesy patty followed by the mushroom and top off with the rocket and sliced red onion. You can add bacon and gherkins if you feel like spoiling yourself!