How to make the perfect burger

Because a decent burger is so much more than a patty and bun

There are a couple of staple recipes that every gentleman needs to have up his sleeve, and whether that’s being able to nail the perfect steak, knowing how to whip an amazing bloody Mary too sooth the effects of last night or understanding that a decent burger is so much more than a patty and a bun, dedication to the cause is key. You don’t need to become Jamie Oliver overnight, but there’s nothing more impressive than being able to put together an insane meal at the click of a finger. This recipe serves 4 people.

What you need

800g of good quality rump steak mince

1 finely chopped onion

1 finely chopped garlic glove

1 finely chopped large chilli

1 tsp of tomato purée

1 beef stock cube, grated

1 egg yolk

What to do

Gently fry the onions in a pan with a little olive oil until golden and soft, then add the chopped garlic and chilli and fry for a further 4-5 minutes. Put aside and let it cool.

In a big mixing bowl, add the cooled ingredients to your raw mince steak and, using your hands, work in the fried onions, garlic and chilli, making sure it’s all combined. Add the tomato puree, Dijon mustard, grated stock cube and egg yolk (to bind) and continue to work through your fingertips. Cover the bowl with cling film and put in the fridge for at least half an hour, so that all the flavours have a chance to infuse.

After resting in the fridge, roll into 4 balls about the size of a tennis ball, then gently apply pressure to the middle of the mince to shape into a burger.

Heat a small amount of oil in a griddle pan and place the burgers directly onto the heated pan, cooking for 4 minutes on each side.

Serve on toasted brioche buns with a slice of buffalo tomato and a good cheddar or Comté cheese, and wash it all down with a Camden lager or a bright, and fruity Beaujolais.

Jaimie Haselock has over 15 years experience in the restaurant trade. He is passionate about creating recipes using seasonal food from the land and sea with uncompromising commitment to sourcing ingredients ethically. Current game chef of the year, private cook to well known shooting estates, wine expert and restaurant critic. Jaimie is here to fuse flavours, inspire and give gentleman their guide to gastronomy.

Further Reading