- First start with the quick-pickled onions. Toss and lightly scrunch the onions with the vinegar and a pinch of salt of Maldon Sea Salt. Set aside to soften and turn bright pink as you get on with the burgers.
- In a large bowl, mix the beef mince, finely chopped onion, beaten egg, a good pinch of Maldon Sea Salt and pepper.
- Using wet hands, divide the mixture into four balls, then lightly press each ball down to create patties about 5cm thick.
- Transfer the patties to a plate and leave to chill in the fridge for 30 minutes, or until you’re ready to cook.
- For the spicy pickle mayo, in a small bowl, mix the mayonnaise with a dash of hot sauce and the finely chopped gherkins. Taste for seasoning and add a dash more hot sauce if you’d like more heat.
- Heat the BBQ or griddle pan to medium hot. Brush the burgers with a little olive oil then add to the grates or pan and press down on the tops of the burgers with a spatula. Cook for 4-5 minutes on the first side until well browned, then flip and cook for a further 3-5 minutes. If you would like slices of melted cheese on your burgers, lay these on top immediately after flipping.
- Transfer the cooked burgers to a plate to rest for a couple of minutes as you toast the burger buns cut side down on the BBQ/griddle pan.
- Spread a layer of the spicy pickle mayo on the bottom halves of the burger buns. Top with the patties, quick-pickled onions, and any other fillings you would like.
Serving: 4
Ingredients
For the burgers:
500g beef mince
1 small onion, finely chopped
1 egg, lightly beaten
Maldon Sea Salt flakes
Black pepper
Olive oil
4 burger buns
For the quick-pickled onions:
1 large red onion, thinly sliced
3 tbsp red wine vinegar
Maldon Sea Salt flakes
For the spicy pickle mayo:
4 tbsp mayonnaise
Hot sauce, to taste
1-2 large gherkins, finely chopped
Serving suggestions:
Slices of cheddar
Lettuce leaves
Thinly sliced tomato
Thinly sliced red onion
Mustard
Sliced gherkins
Preparation
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