Nothing beats a burger! This is our take on what you might find in an American diner. Of course, if you want to make it more Aussie, you could add beetroot, pineapple and fried egg…
- 1 kg freshly minced chuck steak
- 2 tbsp Worcestershire sauce
- 1 clove garlic, crushed
- 1 tbsp finely chopped continental parsley
- sea salt and freshly ground black pepper, for seasoning
- 8 rashers of streaky bacon
- 1 tbsp olive oil
- 8 slices Colby cheese
- ½ cup whole egg mayonnaise
- 2 tbsp American mustard
- 8 seeded burger buns, split in half
- 8 oak leaf lettuce leaves, washed
- 2 large vine ripened tomatoes, thickly sliced
- ½ cup homemade spicy ketchup
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 5 minutes
Combine the mince, Worcestershire sauce, garlic and parsley in a bowl. Using your hands mince the ingredients together and divide onto 8.
Gently pass the balls of mince from hand to hand until they form a firm ball. Push the balls down to 2 cm thick, season both sides of the patties with salt and pepper and set aside.
Heat a BBQ plate or large frying pan and cook the rashers of bacon until browned and crispy, set aside and keep warm.
Add oil to the barbecue or pan and cook the burger patties for approximately 5 minutes on each side for medium. Turn and cook for 5 minutes on the other side. Remove and put onto a plate, place a slice of cheese on each patty and lightly cover with foil. Allow to rest in a warm place for five minutes.
While the burgers are resting combine the mayonnaise and mustard in a small mixing bowl, set aside.
Toast the inside of the hamburger buns until golden. Spread the inside of the buns with mustard mayonnaise.
Top the bun base with lettuce, slices of tomato and then the beef patty. Top with a rasher of bacon and homemade spicy ketchup. Serve immediately.
• You can make your own chuck steak mince if you like. Trim any sinew from the chuck steak, leaving the fat. The fat will keep the patties juicy, tender and full of flavour. Cut into 2 cm cubes and freeze for 30 minutes. Pulse in your food processor until coarsely minced. More or less depending on how you like your burgers.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.