The daddy of all burgers. Beef patty, crispy shallots, caramelised onions and an incredible homemade burger sauce. An iconic recipe from Mob Contributor, Thomas Straker.
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Step 1. FOR THE CARAMELISED ONIONS:
Peel and finely slice the onions. Heat a glug of olive oil in a saucepan set over a medium heat. Tip in the onions and cook them slowly for 5 mins until soft. Add a good pinch of salt and then cook for another 5-10 mins until caramelised. Transfer the onions to a plate and set aside.
Step 2. FOR THE CRISPY SHALLOTS:
Finely slice the shallots. Add the cornflour to a bowl and toss the shallots through. Pour your vegetable oil into a large pan and heat it to around 150°C (if you don’t have a thermometer, dip the handle of a wooden spoon and make sure the oil is bubbling steadily around the handle). Add the shallots to the hot oil and fry until golden brown, then remove them with a slotted spoon and transfer to kitchen paper to drain. Season with salt and set aside.
Step 3. FOR THE BURGER SAUCE:
Dice the shallots and mix them with all the other ingredients in a bowl. Set aside in the fridge.
Step 4. FOR THE BEEF PATTY:
Season the meat with salt and pepper and shape into four equal sized patties.
Step 5.
Set a heavy based frying pan over a medium heat. Cut the buns in half and toast them in the pan on both sides until dark golden. Remove from the pan and set aside.
Step 6.
In the same hot pan, add a glug of vegetable oil. Get the patties in the hot pan set over a medium-high heat (don’t overcrowd it – if it’s a smaller pan, stick to 1 patty so it properly caramelises) and fry it for 2 mins. While the patties cook, press them down firmly to caramelise the edges.
Step 7.
Flip the patty over and whack 2 slices of cheese on top of each. Get the lid on the pan and leave it for another minute or two until the cheese has melted.
Step 8. TO LAYER UP:
Slice your pickles and spread the burger sauce on the bottom of the bun. Add the sliced pickles followed by the caramelised onions, burger patty, more burger sauce and finally the crispy shallots. Add your brioche lid on top and tuck in!
Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy hamburger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy hamburger.
Serves
4
Brioche Bun
Cheddar Cheese
Pickle
Vegetable Oil
FOR THE CARAMELISED ONIONS:
Onion
Salt
Olive Oil
FOR THE CRISPY SHALLOTS:
Shallot
Cornflour
Vegetable Oil
FOR THE BURGER SAUCE:
Shallot
Pickle
Mayonnaise
Tomato Ketchup
Mustard
Cayenne Pepper
Salt
FOR THE BEEF PATTY:
Beef Mince
Salt
Peppers
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Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy hamburger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy hamburger.
Serves
4
Brioche Bun
Cheddar Cheese
Pickle
Vegetable Oil
FOR THE CARAMELISED ONIONS:
Onion
Salt
Olive Oil
FOR THE CRISPY SHALLOTS:
Shallot
Cornflour
Vegetable Oil
FOR THE BURGER SAUCE:
Shallot
Pickle
Mayonnaise
Tomato Ketchup
Mustard
Cayenne Pepper
Salt
FOR THE BEEF PATTY:
Beef Mince
Salt
Peppers
Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy hamburger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy hamburger.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1. FOR THE CARAMELISED ONIONS:
Peel and finely slice the onions. Heat a glug of olive oil in a saucepan set over a medium heat. Tip in the onions and cook them slowly for 5 mins until soft. Add a good pinch of salt and then cook for another 5-10 mins until caramelised. Transfer the onions to a plate and set aside.
Step 2. FOR THE CRISPY SHALLOTS:
Finely slice the shallots. Add the cornflour to a bowl and toss the shallots through. Pour your vegetable oil into a large pan and heat it to around 150°C (if you don’t have a thermometer, dip the handle of a wooden spoon and make sure the oil is bubbling steadily around the handle). Add the shallots to the hot oil and fry until golden brown, then remove them with a slotted spoon and transfer to kitchen paper to drain. Season with salt and set aside.
Step 3. FOR THE BURGER SAUCE:
Dice the shallots and mix them with all the other ingredients in a bowl. Set aside in the fridge.
Step 4. FOR THE BEEF PATTY:
Season the meat with salt and pepper and shape into four equal sized patties.
Step 5.
Set a heavy based frying pan over a medium heat. Cut the buns in half and toast them in the pan on both sides until dark golden. Remove from the pan and set aside.
Step 6.
In the same hot pan, add a glug of vegetable oil. Get the patties in the hot pan set over a medium-high heat (don’t overcrowd it – if it’s a smaller pan, stick to 1 patty so it properly caramelises) and fry it for 2 mins. While the patties cook, press them down firmly to caramelise the edges.
Step 7.
Flip the patty over and whack 2 slices of cheese on top of each. Get the lid on the pan and leave it for another minute or two until the cheese has melted.
Step 8. TO LAYER UP:
Slice your pickles and spread the burger sauce on the bottom of the bun. Add the sliced pickles followed by the caramelised onions, burger patty, more burger sauce and finally the crispy shallots. Add your brioche lid on top and tuck in!
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