Wednesday, 8 June 2016

The Gourmet Burger


This is a bit of an 'up market' version of my usual burger. Ages ago we went to a posh pub for a lunch time snack - that cost an arm and a leg, but that's another story for a different day! - and we ate the most amazing steak burgers. They were served with thinly cut french fries with a mixture of salsas and dipping sauces. It was heaven, sat by the river in their beer garden, watching the boats and the fishermen. I've wanted to have a go at recreating that burger ever since and now that I feel like I have the recipe right - I thought I would share it with you all. The burgers were formed of thin strips of beef not a mince it was like eating a cooked steak tar tare.

You need to use really good ingredients to get it tasting just right. So its artisan bread instead of the bun and matured rump steak for the burger. The bread I used was a cranberry and walnut sourdough and the steak had been hung for 21 days.

Recipe enough for 2

1 large matured rump steak - I used rump because it has a more mature flavour than the sirloin
Juice of a lime
Handful of chopped flat leaf parsley
1 or 2 teaspoons Thai chili sauce - Flying goose sriracha
pinch sea salt
loads freshly ground black pepper

thick slices of a fancy bread

additional filling......
Mayonnaise
Whole grain mustard
Cornichons
Tomatoes - sweet cherry tomatoes
Blue cheese
Watercress - organic

a little olive oil for cooking



To make these burgers you don't mince the meat to form patties. You have to finely slice - as you would for steak tar tare. This is a slow process, so make sure you have time to slowly and precisely work your way along the steak. Every slice needs to be a fine as you can get it.


Place your sliced steak in a bowl and add the lime juice, parsley, chili sauce, salt and black pepper. Mix it all - with your hands is best - so that all the meat has a coating. Divide the mixture into two and form into patties. My loaf was rectangular in shape so that's the shape I made the burgers.

Cover and place in the fridge for at least half an hour for the flavours to develop.


Bring your burgers out of the fridge about ten minutes before cooking. Heat a griddle or heavy based pan to a very high heat. When your ready to cook, oil the griddle with a little olive oil and place your burger on. Press it down slightly to help sear the meat together - warning this is a very crumbly burger and will fall apart if you don't do this.


Whilst that side is cooking you can prep any additions - grate the blue cheese, slice the tomatoes and cornichons then wash your watercress.


Once your burger is cooked on one side, flip it over and press it down again. Whilst it's still cooking pop the grated cheese onto the cooked side so it melts down into the burger.

I'm not going to give timings for each side to cook - it depends on thickness, temperature and your own preference. Some days I will cook them for just a few minutes, if I'm in the mood for bleu, and others a lot longer.

Once your happy it cooked through to your liking, turn off the heat and let it rest for a few minutes.


Toast up your bread - either on the griddle or in your toaster, spread on mayonnaise and whole grain mustard if you wish, place the watercress on the bottom slice, add your burger and then top off with more cheese, the tomatoes and cornichons. Add your top slice of bread and serve.


If you want to serve with a simple salsa - I just chopped up some more cherry tomatoes, red onion and coriander. Seasoned with salt and pepper and squeezed on some lime juice - simple but tasty and fresh.

Have a lovely day
Love Lizx

 Steak Burger