Classic beef burgers with sauce
The key is homemade mince
4
Serves
20 mins
Prep Time
15 mins
Cook Time
Recipe author
Marty Shanahan - The Backyard Cook
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.
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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 bourbon
i
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
Patties
Rub
To Assemble
1
Place the mayonnaise, mustard, ketchup, BBQ sauce and lemon juice in a bowl, season and mix until well combined.
2
Add the shallot, gherkin and lettuce and mix until fully incorporated.
3
Set aside until required. (The sauce can be made a day ahead kept in the fridge.)
