The FatSteak Club

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Pickled Onion Burger

Recently I ‘invested’ in a burger press and so now looking to get the best return on my investment, I am making a lot of burgers. During a conversation with my friend Katie about the press, she mentioned her husband’s gherkin burger. I was instantly sold as I love a gherkin with a burger.

Pondering on this for a while I got inspired and thought I would utilise the press to use another of my favourite pickles, onions!

So after a little chopping and measuring, I ended up with a patty that cooked well, stayed together and tasted great. The onions made up 30% of the mix and when topped with marinated roasted red peppers (from a jar) it was all balanced out nicely and provided a little sweetness. A little lettuce for a touch of green and it was a simple and clean burger.

Also, I am able to justify the burger press ‘investment’!

Step 1 - Make the patty

  • In a big bowl add all the ingredients for the patty

  • Get stuck in with your hands and mix it well until its well combined

  • Split them into the balls weighing 190g each

  • Make them into burgers, either in a press or shape them by hand



Step 2 - Cook

  • Heat some oil and butter in a pan and add the burger

  • Turn the burger once and add a large knob of butter to the pan

  • Baste the burger making sure that the sides get a good coating in hot fat

  • Once ready set aside to rest whilst you finish and assemble



Step 3 - Assemble

  • Slice the gem lettuce and roasted red peppers

  • Cut the bun and toast the cut sides

  • Once done, add the lettuce then burger

  • Top with the sliced peppers and cap with the other half of the bun


Pickled Onion Burger

Patty

  • 500g steak mince 15% fat or more

  • 50g bread crumbs

  • 1 egg

  • Ground black pepper

  • 1 tsp garlic powder

  • 150g chopped pickled onions

  • Squirt of Ketchup

  • Heaped tsp of dijon mustard

The rest

  • Bun of choice

  • Baby gem lettuce

  • Roasted red peppers