Beef Burger Recipe Jamie Oliver Food

BURGERS & SLIDERS

Steps:

• You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you're using the oven or barbecue, preheat it now.
• Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
• Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
• Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
• Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
• This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
• If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they'll want around 3 or 4 minutes per side - you may have to cook them in batches if your pan isn't big enough.
• When your burgers or sliders are nearly cooked on one side, add the rashers of bacon - whichever way you're cooking them - then flip the burgers and cook the bacon until golden and crisp.
• When the burgers are cooked to your liking and it's all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
• Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
• When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.

A CRACKING BURGER

Steps:

• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
• Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
• Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
• With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
• Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed - this will help to firm them up.
• To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
• Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
• Cook the burgers for 3 or 4 minutes on each side, depending on how you like them - you may need to work in batches.
• Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
• Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
• Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
• Halve the burger buns and lightly toast them in the pan, then serve up.

INSANITY BURGER

Steps:

• For the best burger, go to your butcher and ask them to mince 800g of chuck steak for you - this cut has a really good balance of fat and flavoursome meat.
• Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge.
• Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
• I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go - a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon.
• Pat the burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan.
• After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.
• Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese - 30 seconds should do it.
• At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden.
• Repeat with the remaining two burgers.
• To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together.
• As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.

BOTHAM BURGER

Steps:

• Preheat oven to 450 degrees F. Mix and scrunch all the ingredients together. Use the bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently and lightly mold and pack each burger together into smallish cricket-ball-sized shapes. Place in the oven and roast for 25 minutes, which should leave the middle slightly pink and the outside nice and crispy. Serve with a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of Ketchup. Howzat!;
• The good thing about burgers is you can make them thin and big, fat and big, or even turn them into meatballs. In the early days of Cricketers, the pub where I grew up, I remember my dad used to serve a whopping great burger the size of a cricket-ball topped with a huge amount of Cheddar cheese and homemade tomato relish. He very classily called it the Botham burger.;
• That's what I love about Essex boys' sheer taste. Feel free to add extra spices if that's what takes your fancy, but here's a really solid basic beefburger recipe. I never thought when I became a chef that I would come back round to respecting the famous beefburger. Unfortunately it hasn't been on the pub's menu for about 10 years, what a shame. This might change Dad's mind.;