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The ultimate burger is a very subjective thing, but I reckon this one is hard to go past.
A succulent beef patty draped with smoky melted cheese, topped with American mustard, gherkins, and maple syrup caramelised onions all on a bed of smoky barbecue Texan slaw. It’s seriously good.
500 grams good quality beef mince
175 grams smoked Havarti cheese (cut into 12 slices)
knob of butter
2 onions, thinly sliced
¼ cup maple syrup
2 tablespoons mayonnaise
2 tablespoons Greek yoghurt
1 tablespoon hickory (bbq) sauce
¼ savoy cabbage, shredded finely
¼ cup finely sliced spring onions, green parts only
4 x brioche burger buns, halved and toasted
6-8 gherkins, sliced
Preparation time: 35 minutes
Cooking time: 25 minutes
Onions: Melt the butter in a saucepan over a low heat. Add the sliced onions and sauté for 10-15 minutes until soft and translucent. Add the maple syrup, stir and cook for 2 minutes then set aside and keep warm. (The caramelised onions can be made ahead and reheated when required.)
Slaw: Place the mayonnaise, yoghurt and barbecue sauce in a large bowl, with a pinch of salt and pepper. Mix well, then add the shredded cabbage and spring onions, and mix through until fully coated.
Patties: Place the mince in a large bowl. Season, mix well and divide into four evenly shaped patties.
Preheat the barbecue to a high heat.
Cook the patties on one side for 2-3 minutes, then flip and place 3 slices of Havarti cheese on each patty. Cook for a further 2 minutes, remove and rest for 5 minutes.
To assemble: Place some cabbage slaw on the base of each toasted bun, followed by a cheese-topped patty, a tablespoon of mustard, sliced gherkins and a good dollop of the caramelised onions. Top with the bun and serve immediately.