Hamburger in brioche bun
As soon as the sun is out, it does not take long for us Brits to fire up the barbeque. The smokey aroma of grilling meat, soon gets me on a burger charge and I cannot resist cooking these on a glorious hot Day. I reckon there is nothing worse than a bad burger, when given a bit of attention they can be king of the menu. This recipe takes no time to prepare and a medium/rare version is easily restaurant quality. The brioche buns also add sweetness and you can dress it how you like. I’ve kept it nice and easy with bacon and chesse and a couple of condiments – very tasty!
Servings:
Ingredients
- 454 grams Beef mince (£2.27)
- 1 whole Onion (£0.13)
- 1 cloves garlic (£0.03)
- 10 grams Fresh parsley 2 teaspoons (£0.20)
- 5 ml Worcester sauce teaspoon (£0.05)
- 5 grams Black pepper teaspoon (£0.16)
- 3 grams Salt (£0.00)
- 15 grams Butter (£0.05)
- 4 whole Brioche buns (£0.85)
- 20 ml Mayonaise (£0.03)
- 20 ml Barbeque sauce (£0.08)
- 120 grams Bacon 4 rashers - smoked streaky (£0.80)
- 120 grams Cheddar Cheese (£0.75)
- ,3 grams Paprika 1/2 teaspoon (£0.00)
- .3 grams chilli powder 1/2 teaspoon (£0.00)
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Prep Time: 10 minutes
Cook Time: 10 minutes
- Peel the onion and garlic and zap in a food processor.
- Heat butter then fry onion mix on a low heat until soft - allow to cool.
- Add to a mixing bowl the mince, Worcester sauce, parsley, cooled onions, salt and pepper, paprika and chilli powder. Mix into 4 burgers flattening out.
- Can be refrigerated or just thrown onto the griddle for no more than 3 minutes each side on a high heat. Put the cheese on top for the last minute.
- Grill the bacon and lay on top of the cheese. Grill the brioche buns with a dollop of mayonnaise and barbeque sauce on either side. Sandwich the burger in between them - and away you go!
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