( SERVES 4 )
Photo by Tamara West
Warren Elwin makes a favourite takeaway burger at home.
Cut 4 burger buns in half for your tops and bottoms. Use another 2 buns to get your middles (or clubs) by cutting the very top and bottom off them (discard these pieces) and slicing the remaining part of the bun into 2 to get middles from each bun. Brush cut sides of tops, bottoms and middles with a little olive oil and toast on a hot plate (or sandwich press), pressing them down lightly.
Season 500g quality mark beef mince with salt and pepper and a little lemon zest. Portion into 8 pieces (62g each) and press into thin patties using a round cutter the size of your buns. Layer on to squares of baking paper and chill until ready to cook.
To cook, heat a small amount of oil in a pan. When hot sear patties quickly until they just colour. Salt and pepper the top side, flip and turn off the heat. Add a cheese slice to 4 of the patties. Leave to rest and cook through for a minute.
Source a pickle that’s spicy and sweet and yet a little bit tart.
Roll iceberg lettuce leaves into tight cigar shapes, then finely cut into long thin strips with a sharp knife.
Use a sharp knife to cut 2 shallots into a super-fine dice. Or use onions if you wish. Shallots will give a milder bite.
Chesdale smoked cheese slices are what you’re after here. You’ll need 4.
Whiz ½ cup mayonnaise, 2 Tbsp piccalilli, 1 Tbsp yellow (American) mustard, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder and 1 Tbsp white vinegar in a food processor to form a smooth sauce. Chill for at least an hour for the flavours to develop and mingle.
To build your burgers
- Spread the bottom of your bun with sauce, a sprinkling of onion and some lettuce.
- Place a pattie with cheese on it cheese-side down and top with the middle part of the bun.
- Add more sauce to the top of the middle bun, some more lettuce, some pickles and a meat pattie without cheese. Top with the top of the bun.