Summertime is for BBQing and nothing beats a homemade burger. Executive head chef Matthew Davies gives us his best burger recipe..
Ingredients (serves 4)
4 Brioche buns, 2 heads baby gem lettuce, Gherkins, red onions and tomato
For the burger:
450g minced beef
2.5g black pepper
1 garlic clove (grated)
1 small onion (fine diced)
5g Lea and Perrins
5g English mustard
1 free range egg
In a hot pan, fry the onion and garlic in a drop of olive oil. Once near translucent remove from heat and lay flat on a tray and cool. Once cooled mix the onions and garlic with the remaining ingredients and form into burger shapes. Chill in the fridge for least one hour prior to cooking.
Once the barbeque is at the correct heat, place the burgers on the grill and cook for 5-7 minutes per side, until the middle is just cooked, not pink but one step further.
Place cooked burger on pre-prepared bun (with baby gem, gherkins, sliced tomato and onions) top with cheese and serve with your choice of French's mustard, mayonnaise and tomato ketchup.