Classic beef burgers with sauce

The key is homemade mince

Serves

Prep Time

20 mins

Cook Time

15 mins

We all love a good burger, but sometimes you can get carried away with mountains of fillings and sauces. In my humble opinion, a great burger comes down to three elements: the patty, the sauce and the bun. Get these right and everything else falls into place. For the patty, it has to be a 50/50 blend of freshly ground sirloin and brisket. Nothing less than a toasted soft brioche bun will do, and the coup de grâce is my irresistible, not-so-secret sauce cascading over the beautifully charred patty. Now, stop drooling and go make this bad boy.

Marty Shanahan - The Backyard Cook

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Ingredients

Burgers

340g Quality Mark sirloin steaks
freshly ground
340g Quality Mark beef brisket
freshly ground
4 brioche burger buns
halved and toasted
12 leaves gem lettuces
3 tomatoes
sliced
175g bourboni
cut into 12 slices
mayonnaise
extra for buns

Not-So-Secret Burger Sauce

5 Tbsp mayonnaise
1 heaped tsp American mustard
1 Tbsp tomato sauce
1 Tbsp hickory sauce
1 Tbsp lemon juice
2 Tbsp kosher salt
black pepper
1 heaped Tbsp shallot
finely diced
2 gherkins
grated
1½ cups gem lettuces
very finely chopped

Method

Sauce

Place the mayonnaise, mustard, ketchup, BBQ sauce and lemon juice in a bowl, season and mix until well combined.

Add the shallot, gherkin and lettuce and mix until fully incorporated.

Set aside until required. (The sauce can be made a day ahead kept in the fridge.)

Patties

Cook the beef patties on one side over a high heat on a barbecue grill or in a griddle pan for 3-4 minutes.

Flip and place 3 slices of cheese on each patty, cooking for a further 2-3 minutes, or until cooked to your liking, with the cheese just melting over the sides.

Remove, cover and rest for 8-10 minutes.

Rub

Use a mortar and pestle to crush and mix all the ingredients together well.

To Assemble

Spread a tablespoon of mayonnaise on each toasted bun bottom, add 3-4 gem lettuce leaves, some tomato, a burger patty and a healthy spoonful of the not-so-secret sauce. Finish by squishing the bun on top, so the sauce cascades over the burger and devour with joy!