BIN THE BUN

A recipe from Annie Bell’s new book takes the low-carb trend to the barbecue

T here are very few of us who aren’t enticed by the scent of a thick burger grilling over charcoal, the odd hiss as the juices drip onto the red-hot coals. And the best burgers are no more than very good beef, chopped shallot, and some salt and pepper.

If possible always try to buy your mince from a butcher who can tell you which cuts have gone into it, should you wish to know. Given how well they freeze, I frequently make a double batch of these burgers so that, since they defrost in no time, they are at the ready for some easy suppers.

Here lettuce leaves play the part of a bun, a quantum leap of imagination for some, but other classic garnishes are all present and correct, and it’s easy enough to have some buns or pitas at the ready for those that want. I love the lettuce sandwich; a crisp green leaf is exactly what that juicy burger needs.

CLASSIC HAMBURGERS

450g lean minced beef 15ml (1 tbsp) finely chopped shallots or spring onions Sea salt and black pepper 8 small romaine lettuce leaves English mustard Tomato sauce 1 tomato, sliced 1 small red onion, thinly sliced 8 cocktail gherkins, sliced Mix the mince, shallots and seasoning in a bowl. Divide this mixture into quarters. For a professional finish, shape the burgers in a 10cm pastry cutter with straight edges. Or form balls and flatten these between your palms. Bear in mind that the burgers will shrink and fatten when you grill them. You can make these in advance — cover and chill until required.

Place either a ridged cast-iron griddle or a large, dry frying pan over a medium-low heat, and cook the burgers for 4-5 minutes on each side. Place each burger in a lettuce leaf, then smear over some mustard and tomato sauce. Place a slice of tomato on top and season, scatter over some sliced onion and gherkin, and close with a second lettuce leaf for eating in hand. Makes 4, each containing 3.3g carbohydrate and 25.6g protein.