Tip the onion into a small bowl, then pour over boiling water from the kettle until just covered and leave to cool.
To make the (not so)-secret sauce
2
Place the mayonnaise, mustard, garlic granules, onion granules, smoked paprika, vinegar, and relish in another small bowl, then add 1 tablespoon of the cooled onion water and mix until everything is evenly combined, finally setting aside.
3
Halve 2 of the burger buns, then cut a thick slice from the middles of the remaining 2 buns.
4
Toast, or grill the middle pieces on both sides and the other buns only on the cut sides, then set aside.
5
Divide the mince into 4 loose piles, then season.
6
Heat 1 quarter teaspoon of the oil in a heavy frying pan or skillet, then place 1 of the piles of beef in the pan.
7
Working quickly, cover with a square of baking parchment, then carefully use a second pan to press the beef patty down. Be careful of the heat and rising steam as you do this.
8
Keep the patty pressed down for about 10 seconds, then remove the weight and parchment and leave the burger to cook for a further 2 minutes.
9
Turn the patty and press down with a spatula, then cook for another minute.
10
Transfer to a baking tray, then keep warm in the oven while you cook the remaining burgers in the same way.
To assemble:
11
Spread some sauce over the bun bases, scatter with onions, then add lettuce, followed by a cheese slice, and, finally, a burger patty, a few gherkin slices and a toasted middle slice of bun.
12
Spread over more sauce, then add more onions, lettuce, another burger patty, and the bun tops.
13
Serve with oven fries and extra sauce on the side.
Ingredients
1Small onion, finely chopped
4Sesame-topped burger buns
300gSteak mince
1tbspSunflower oil
1Small wedge of iceberg lettuce, finely shredded
2Slices of mild cheddar, or burger cheese
1Gherkin, sliced lengthways
For the (not so)-secret sauce:
100gMayonnaise
1tbspAmerican mustard
1pinchGarlic granules, (large)
1pinchOnion granules, (large)
¼tspSmoked paprika
1tbspWhite wine vinegar
1tspPickled relish, or finely chopped gherkin
To serve:
Oven fries
Directions
1
Tip the onion into a small bowl, then pour over boiling water from the kettle until just covered and leave to cool.
To make the (not so)-secret sauce
2
Place the mayonnaise, mustard, garlic granules, onion granules, smoked paprika, vinegar, and relish in another small bowl, then add 1 tablespoon of the cooled onion water and mix until everything is evenly combined, finally setting aside.
3
Halve 2 of the burger buns, then cut a thick slice from the middles of the remaining 2 buns.
4
Toast, or grill the middle pieces on both sides and the other buns only on the cut sides, then set aside.
5
Divide the mince into 4 loose piles, then season.
6
Heat 1 quarter teaspoon of the oil in a heavy frying pan or skillet, then place 1 of the piles of beef in the pan.
7
Working quickly, cover with a square of baking parchment, then carefully use a second pan to press the beef patty down. Be careful of the heat and rising steam as you do this.
8
Keep the patty pressed down for about 10 seconds, then remove the weight and parchment and leave the burger to cook for a further 2 minutes.
9
Turn the patty and press down with a spatula, then cook for another minute.
10
Transfer to a baking tray, then keep warm in the oven while you cook the remaining burgers in the same way.
To assemble:
11
Spread some sauce over the bun bases, scatter with onions, then add lettuce, followed by a cheese slice, and, finally, a burger patty, a few gherkin slices and a toasted middle slice of bun.
12
Spread over more sauce, then add more onions, lettuce, another burger patty, and the bun tops.
13
Serve with oven fries and extra sauce on the side.
Notes
The Big Double Cheeseburger with (Not So)-Secret Sauce
AuthorEmily GrayCategoryBeef, Emily\'s Kitchen & Bar, Main