Serves | 4
Ingredients600g pork mince
400g veal mince
2 cloves garlic, peeled, minced
2 eschalots, finely diced
2 Tbsp tomato paste
2 eggs
½ cup fresh breadcrumbs
½ bunch thyme, leaves finely chopped
2 rashers rindless middle bacon, diced
1 Tbsp green olive tapenade
Salt flakes and freshly ground black pepper, to season
Vegetable oil cooking spray
4 thick slices Gruyère
8 slices prosciutto
4 ciabatta rolls, halved
2 Tbsp Dijon mustard
1 cup shredded red coral lettuce
2 ripe tomatoes, sliced
1 carrot, grated
2 Tbsp aioli
4 cornichons, halved
Bagel chips, to serve
Method1 | Put pork, veal, garlic, eschalot, tomato paste, eggs, breadcrumbs, thyme, bacon and tapenade in a large bowl. Stir, then knead for 4 minutes or until smooth and sticky. Season with salt and pepper. Using your hands, form mixture into four 3cm-thick patties.
2 | Heat a barbecue grill to medium. Spray patties on each side with oil. Add patties to grill and cook, turning occasionally, for 12 minutes or until just cooked. Put a cheese slice on each patty and cook until melted. Set aside.
3 | Add prosciutto to grill and cook for 5 minutes or until crisp. Meanwhile, add rolls to grill, inside face down, and cook briefly until golden.
4 | Spread mustard on each roll base, then arrange lettuce, tomato and carrot. Top each with a patty, 2 slices prosciutto, aioli and cornichon. Add roll top. Serve with bagel chips on the side.
A sneak peek at easy techniques
1. Knead the mince in the same way as for bread dough. This makes it sticky and ensures it holds together.
2. Form each patty into a generous size, about 3cm thick. The thicker the patties, the more juice they retain.
3. For terrific flavour that envelops the burger, melt a slice of cheese on each hot patty. Big yum factor!
15 Comments
Better Homes and gardens obviously think that us rich Aussies are still living in the depression era. Nobody puts breadcrumbs in so called gourmet burgers, just Bogans who can only afford Coles mince and then burn it on their shonky homemade brick BBQ.
ReplyI'd like to remind people that it serves 4. It's only a serving suggestion in the picture (I doubt that it would look like that if I made it). It is not an everyday meal.
ReplyIt's the Prosciutto that finally ruined it for me, too trendy....and way to much other stuff. The best burgers I've ever had used to come from the little Lebanese take away just across from the Newport Hotel some 25/30 years ago. The young guy how owned the shop gave you a choice of plumb sauce, sour cream, hummus, BBQ sauce and chilli sauce. These have never been beaten in my book.
Replyme to peter my burger is out of this world i have the homemade buger and all the salad it can hold on a wholemeal bun its just to die for lol
ReplyAidan, no worries mate, you seem pleased at least. Woof 'em down mate!
Reply