Beef and Pickle Burgers

What do you mean, you don’t like pickles? Are you mad? Get yourself a premium-quality jar and give your tongue a jab of hot ‘n spicy gherkin goodness!

BEEF PATTIES: BEEF PATTIES

400 grams Scotch fillet (rib-eye steak)

1 tablespoons finely chopped shallot

1 clove garlic, peeled and crushed

salt

freshly ground black pepper to taste

½ teaspoon crumbled dried oregano, or a little chopped fresh marjoram

½ teaspoon chopped rosemary

1 teaspoon creamy Dijonnaise mustard

1 small (size 5) free-range egg, lightly beaten with a pinch of salt

1 tablespoon tomato ketchup 1 tablespoon extra virgin olive oil

BURGERS

olive oil 1 tablespoon butter flaky sea salt freshly ground black pepper

4 quality burger buns or baps, split in half

mayonnaise (use a ready-made premium brand)

iceberg lettuce leaves, torn into bite-sized pieces or shredded

tomato ketchup (optional)

gherkins (pickles), patted dry and sliced

tomatoes, sliced

Trim meat, removing any tough or scrappy pieces and excess fat. Slice meat into fat strips, then chop coarsely. Work half the meat at a time in a food processor, giving it 10–12 pulses only, taking it no further than a coarse purée; if you process it too long it will turn pasty. Transfer meat to a bowl as it is prepared. Pick over, slicing off any pieces with silverskin attached.

Mix in shallot, garlic, half a teaspoon of salt, a little black pepper, oregano or marjoram, rosemary, mustard, egg, ketchup and extra virgin olive oil. Divide into four balls then roughly shape into thinnish patties on a plate, but don’t squash or compress. The patties don’t have to be perfectly round. Mine never are; I go for the rustic look! Cover with plastic wrap and chill for 1–4 hours.

Heat 1 tablespoon of olive oil in a heavy-based ridged frying pan (skillet) over medium-high heat. Drop in butter when it is hot and add patties when it is sizzling. Don’t move patties around; leave them where they land, but spoon butter and oil over them as they cook to keep them moist. Once patties are nicely browned, turn and cook the other side. Keep anointing them with the oil and butter. Transfer to a plate and season with salt and black pepper. Alternatively, cook patties on a preheated lightly oiled barbecue hot plate (cast-iron griddle) over medium heat, and brush with olive oil as they cook.

Toast buns and spread with mayonnaise (or butter). Stack with lettuce, patties, ketchup if using, gherkins and tomatoes. Sprinkle with sea salt. Put bun tops in place and serve.

MAKES 4