Loaded Beef Burgers
Photography by Josh Griggs.
I don't know why you’d skimp on fillings when making a burger. Load these up with layers of deliciousness, then just dive in!
Serves: 2
INGREDIENTS
Burger
450 grams good beef mince
2 egg yolks
2 teaspoons Dijon mustard
sea salt and ground pepper
oil for cooking
¾ cup grated aged cheddar
Epic mayo
½ cup good-quality egg mayonnaise
2 tablespoons finely
chopped gherkins
1 tablespoon capers, chopped
1 tablespoon each sriracha chilli sauce and American mustard
½ teaspoon sea salt
To assemble
2 brioche buns or regular burger buns, halved and toasted
butter, mayo, rocket
4 slices middle bacon, cooked
purchased caramelised onions
METHOD
Preheat the grill to high.
Burger: Combine the mince, yolks and mustard; season generously with salt and pepper. Form into two patties, slightly larger than the bun as they’ll shrink on cooking. Heat a little oil in a sauté pan and cook the burgers for 2 minutes each side, or until done to your liking. Place on a baking tray and top with the cheese. Grill until melted.
Epic mayo: Stir everything together in a bowl.
To assemble: Butter the cut side of the toasted buns. Spread the bases with mayo then layer up as follows: rocket, burger, bacon, mayo and caramelised onions. Add the tops and devour.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!