Sunday Session Burger

Ingredients

Burger

• 300g beef mince

• ½ white onion diced

• Pinch salt

• ½ teaspoon pepper

  Brioche Bun

• 1 x head green oak lettuce

• 1 x ox heart tomato cut into a thick slice

• 1 thick slice mozarella

  Pickle Sauce

• 100g sweet pickled gherkins, finely diced

• 100g pickled jalapeno, finely diced

• 100g pickled chilli, finely diced

• 100g sweet pickled onion, finely diced

• 2 tablespoons mustard

• ¼ cup tomato sauce

• 1 tablespoon smoked paprika

• 1  cup Kewpie mayonnaise

• 1 spring onion, finely chopped

• 1 teaspoon Tabasco

Method

Burger

1. Form the beef mince into a ball, then place it between two sheets of baking paper. Press it down with a plate to shape a thick, even patty.

2. Remove the top sheet of paper and season the patty well with salt and pepper on both sides.

3. Heat a skillet over medium–high heat with a light drizzle of oil. When hot, add the patty and press gently to ensure even contact with the pan.

4. Slice a white onion finely. Once the patty is ready to flip, scatter the sliced onion into the skillet, then flip the patty directly onto the onions so they caramelise onto the underside of the burger.

5. Continue cooking until the onions soften and the patty develops a deep golden crust. Add a slice of cheese (mozzarella or your preferred cheese) on top and let it melt as the burger finishes.

Prepare the pickle sauce:

1. Finely chop a mix of pickles (jalapeño pickles, sweet gherkins, chilli pickles, or similar).

2. Transfer them to a bowl.

3. Add mayonnaise, tomato sauce, and a few drops of Tabasco.

4. Add finely sliced spring onion or other herbs.

5. Fold gently to create a thick, chunky sauce that holds its shape.

6. Slice a firm tomato into a thick round. Season both sides lightly with salt and pepper.

7. Prepare lettuce leaves so they are washed, dried, and ready for assembly.

Assemble the burger:

1. Place the bottom of a soft brioche bun on a plate (toasting optional).

2. Spread a generous layer of pickle sauce all the way to the edges.

3. Add the lettuce leaves.

4. Lay the seasoned tomato slice on top to help protect the bun from the heat of the patty.

5. Place the cooked patty—with melted cheese and caramelised onions—on top.

6. Add more sauce to the top bun if desired, then cap the burger.

7. Finish by skewering the burger with a pick, topping the skewer with a pickle or pickled onion.

8. Serve immediately while hot and juicy.