Ingredients (Serves 4)
|500g Aged chuck mince (at least 20% fat)||17344
|25g Minced beef flank or skirt steak||19154
|50g Beef liver||17305
|15g Pickled gherkins (minced)||63124|
|8g Capers (minced)||89460|
|4 x Chives (finely sliced)||75118|
|30g Heinz Mayonnaise||23598|
|30g Heinz Tomato ketchup||04157|
|30g French mustard||02875|
|Pinch hot paprika||70375|
|Ground black pepper||70279|
|45g White onion (roughly chopped)||75234|
|10-12 Leaves iceberg lettuce||75085|
|2 x Tomatoes||75603|
|2 x Pickled gherkins||63124|
|4 x Cheese slices||75497|
|4 x Seeded burger buns||70293|
- Trim the beef liver and cut into rough chunks. Blend into a rough paté and mix together with the chuck and flank mince and pepper.
- Form into 135g patties no more than 1.5cm thick, wrap in cling film and reserve in the fridge until needed.
- Mix together the gherkins, capers, chives, mayo, ketchup, mustard, paprika.
- Tear the lettuce and form into stacks the same size as the burger buns; there should be about 1cm of lettuce per burger. Slice the tomatoes no thicker than 2mm, and cut the gherkins lengthways into planks, 1-2mm thick.
- Just before cooking, season both sides of the beef patties with plenty of salt. Fry on a very hot griddle or pan for two and a half minutes on one side. Turn, top with 10-12g onion and a slice of cheese, and cook for another two and a half minutes.
- Meanwhile, slice the buns and gently toast under the grill until golden brown. Remove the burgers from the heat and let them rest while assembling the burger.
Created by Tim Anderson, winner of MasterChef 2011.
Chef's tip! Serve with American style fries after piling up the burger components onto a large plate for authenticity