Jamie’s Ultimate Cheese Burgers

cheese-burger 3My favourite chef – Jamie Oliver.  He makes everything look so "easy peasy", and it is.  Jamie’s first cookbook, The Naked Chef triggered me to become a foodie.  With his enthusiastic personality he shifted cooking from a mundane task that has to be done every day to something exciting and exhilarating where the whole family can join in. (And say words like "pukka").

Over the December holiday we watched one of Jamie’s new TV series, ‘Jamie's Comfort Food’.  In one episode he made cheese burgers, and what a revelation!  Daniel normally makes our own hamburger patties which are really tasty.  We use a basic meat ball recipe with thinly sliced onion, egg, breadcrumbs and herbs like coriander and thyme, and some home-made chuthey.

Jamie used good quality minced beef for his patties and only added salt and freshly ground black pepper. That's that, nothing else.  It tastes so gooood!!  The one trick we learned and tried was to make our own mince. As always, Daniel got a great special (on rump this time), so we made freshly ground rump steak patties. It tastes so much better than store-bought mince, you won't believe it 'till you try it. We made this recipe twice over the December holidays.  It's really the only burger recipe you'll ever need, easy peasy.

Ingredients

a lug of Olive Oil
2 Large onions, peeled and finely sliced
600 g Lean minced beef (make your own!)
a pinch Sea Salt & Freshly ground black pepper
1/4 cup, for basting sauce French yellow mustard or American mustard
4 Slices cheddar cheese or Boeren Kaas
8 Rashers streaky bacon, smoked (from our favourite Boeremark supplier)
4 Sesame seed buns, halved
Burger Sauce:  
About 1/4 of a head Iceberg lettuce, thinly sliced
2 heaped tblsp Mayonnaise
1 heaped tblsp Tomato Sauce
1 teaspoon Chutney / Tabasco Chipotle sauce
1 Lemon

Method:

  1. Put a pan on a high heat and add a lug of olive oil. Once hot, add the onion, turn the heat down to low and cook, stirring often, until soft and sticky.
  2. To make the burger sauce whisk the mayonnaise with the tomato sauce and chutney/chipotle sauce. Have a taste and add a squeeze or two of lemon juice. Mix with the thinly sliced ice berg lettuce.
  3. Put a griddle pan or large frying pan on a high heat to get nice and hot. Divide the minced steak into 4 portions, then pat and shape each portion into a burger patty, about 2cm thick.
  4. Drizzle the burgers with a little olive oil then add to the hot griddle or frying pan. Turn the heat down to medium and cook for 6 to 8 minutes, or until nicely charred. Sprinkle them with a pinch of salt and pepper, then turn them over and generously coat the burgers with mustard on each side.
  5. Lay a slice of cheese on each burger so it starts to melt. Cook for another 6 to 8 minutes. These timings will give you blushing burgers, but cook yours for a little longer if you prefer.
  6. Meanwhile, put a large frying pan on a high heat and add your bacon. Cook for about 5 minutes, or until golden and crisp. Transfer it to a plate and carefully wipe the pan clean with a ball of kitchen paper. Toast the buns in the hot pan – you'll need to do this in 2 batches. 
  7. Layer up the cheese burgers in the toasted buns with a dollop of burger sauce, the bacon and sticky onions. Serve with homemade French fries, salad and a few gherkins, if you like.

From:  Jamie Oliver's Comfort Food

jamie

 

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