Happy Friday all – Being as the majority of my domestic readers will be snowed in, here is something for you to chew on and warm your cockles… a few years ago I wrote this recipe and to this day stands as my favourite burger design I have ever come up with. Go to your local co-op and get some bits in, give it a go this weekend and I’m sure it will cheer you right up. Serve with fat wedges of roasted sweet potato or just go mad with a pile of fries, just don’t forget the Dijon mustard.
Beer matches: A cold Camden Helles, a bold Belgian such as La Chouffe or a beast of an IPA like ‘Go to IPA’ by Stone.
To make four burgers….
- 350G ground beef
- 2 95% pork Sausages, removed from skins
- 1 teaspoon dried Tarragon
- 1 teaspoon herb de provence
- A jar of large sliced pickles
- 150g wedge of Pont l’eveque cheese (or Brie) sliced into thick pieces
- 2 finely sliced red onions
- 1 single measure of Calvados (or good brandy if you cant get it)
- 4 brioche burger buns
- 4 teaspoons of Aioli or just add minced garlic to your favourite mayonnaise
- Olive oil for frying
- Add the beef and sausage meat to a bowl with the Tarragon, Herb de provence and season well with the salt and pepper. Mix well to form a patty mix with an even consistency.
- Split into four even balls of meat mix. Roll, pat and press them into four burgers. (Quick tip: Size them to the buns!) Cover with some cling film and leave them in the fridge for 30 minutes.
- Remove them from the fridge and preheat a griddle pan on a medium heat, lightly oil both sides of the burgers and place onto the pan. Cook for 3 minutes.
- In a preheated frying pan on a medium heat, add a tablespoon of oil and the onions. Season well and stir regularly until translucent and soft. Should take roughly the same time as the one side of the burger.
- Turn the burgers in the griddle and cook for a further 3 minutes.
- Turn the heat up on the onions and add the Calvados. This will simmer down really quickly, lower the heat again and leave them ticking over on a low heat stirring regularly.
- Turn the burger once again and add at least two large slices of cheese across the top of the burger, cover if you can and add a touch of water to create some steam. Don’t cook for longer than another minute or so as the cheese wont take much melting. Rest the burgers in a warm place for a few minutes.
- On the bottom part of each bun, spread the aioli and place onto the bun, cross two of the pickle halves across the cheese and top with a spoonful of the onions.
- Cap with the other half of the bun and serve with herby roast potatoes or sweet potato fries for a treat.
There we have it… the Bayeux burger. An oral tapestry of contrasting flavours and my own little dedication to a great part of the world.