These little beauties are absolutely delicious if I do say so myself. We’ve all been there: the pounding headache of a hangover, the groggy nausea of an upset tummy, the throbbing rage of a stressful day at work. There are some challenges in life whose only resolution comes from a drive-thru window. Thus, in homage to the holistic powers of fast food, I’ve recreated the miracle elixir known only as “The Burger”. It’s remarkably easy to bring the quintessential flavour of a fast food burger to your own barbecue. This sauce is obviously a rock star on a burger, but it could also be used to elevate other meals such as grilled chicken, steaks or even fish. Here I have made Slider style mini burgers but you can also make big boys too!
Preparation time: 15 minutes. Cooking time: 10 minutes. Difficulty rating: Easy
Number of servings: 4
For the burger
200g ground sirloin
200g ground rump
200g sharp mature cheddar cheese (sliced)
8 rashers of bacon
2 level teaspoons of salt
pepper to taste
8 pretzel buns (or whatever you have to hand)
1 romana lettuce
2 ripe tomatoes
50g melted butter for brushing
large bowl with ice and water
For the sauce
6 tablespoons of mayonnaise
4 tablespoons of crème fraîche (or Greek yogurt)
2 tablespoons of finely grated onion (juice squeezed out and discarded)
2 tablespoons of chopped fresh tarragon
1 tablespoon of fresh chopped parsley
1 tablespoon of cider vinegar or white wine vinegar
1 teaspoon of Worcestershire sauce
1 teaspoon of horseradish
Salt and pepper to taste
*In a medium bowl, whisk the mayonnaise with the crème fraiche, cider vinegar, onion, parsley, tarragon and Worcestershire sauce and horseradish. Season with salt and pepper to taste then cover and refrigerate.
* Grill the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Then leave to rest on the warming rack.
* Fill a large bowl with ice water. Gently mix the ground rump with the ground sirloin, salt and pepper. Form the meat into eight 8-cm burgers, about 2 cm thick. Submerge the burgers in the cold water and let soak for 30 seconds.
Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter, watch out for flare-ups. Top the burgers with the cheese during the last minute of grilling and let melt, now is when you can also toast up your buns if you wish.
* Spread the tarragon dressing on the top buns. Set the cheesy burgers with the crispy bacon on the bottom halve, top with lettuce and sliced tomatoes, then close the burgers and serve right away. Enjoy!
For all your BBQ needs visit The BBQ Shop on the Calpe-Moraira road or online www.thebbqshop.es.