After watching Diners, Drive Inns and Dives you're going to want to attempt to make some sort of HUGE burger. I had to try it and my god was it Deeeeelicious. Probably the most Juiciest burger I've had. Made it up as I went along and totally forgot to note down how much of everything I used. Odear.
I don't have the exact quantities, I just went according to taste. Once the burger patty mixture is made just pan fry a bit to check seasoning. Adjust to your liking. You should be able to define the different flavors (rosemary, garlic and lemon)
Ingredients for the burger patty (make 8 juicy patties)
2 1/2 pound chicken & lamb mince combined
Fresh garlic 6 big cloves
Zest from 3 large lemons
1 tbsp Lemon salt (maybe more)
Fresh rosemary
Black pepper
Salt
Chili flakes
2 tbsp mustard
4 tbsp Olive oil
Mozzarella cheese
Method for burger patties
Combine all the above ingredients in a large bowl. Pan fry a small amount to check the seasoning. Adjust if needed.
Once you have perfected the taste to your preference let it marinade up to 4 hours.
Make eight juicy burger patties, stuff some mozzarella cheese in the middle of each patty, make sure its not visible as it may seep out during the cooking.
Once its marinated, start off by searing the burgers on each side for about 2 minutes on a high heated pan. Transfer to a baking tray lined with baking paper and Place in the oven until full cooked and golden brown on the top.
Ingredients for fried onion rings
2 large Spanish onions
3 eggs
3 cups seasoned bread crumbs
Oil for deep frying
Salt to season
Method for onion rings
Peel the 2 large Spanish onions and slice them 0.5cm thick length ways. Separate all the rings and leave in a large bowl.
meanwhile whisk the eggs in a separate bowl until fluffy.
Get another bowl and place your bread crumbs in there.
Dip the onion rings, one at a time, into the egg mixture, then dip into the breadcrumbs straight away. Transfer the coated onion rings into a separate bowl and set aside for frying later.
I Know it's time consuming but just wait until you've seen the end product. I'ts well worth the effort. Just imagine, a juicy mega crispy onion ring. My mouth is watering. Literally. Why am I so fat. *cries to myself*
Get a deep pan and fill it half way with oil. Leave it to heat up on high heat. Once the oil is boiling hot, fry the onion rings in batches. Make sure to add one at time. After a minute keep turning the onion rings in order for them not to burn. Once they are golden brown let them drain and sprinkle with salt.
Ingredients for lemon garlic mayo sauce
1/2 cup mayonnaise
1/2 cup natural thick yogurt
3 cloves garlic crushed
Zest of 1 lemon & juice
Salt & pepper
1 tbsp red chili flakes
1 tsp honey
1 tsp dried oregano
3 tbsp butter melted
1 tsp mustard
Combine all the above ingredients in a bowl, taste and adjust seasoning if required and place in the fridge for later.
Ingredients for tomato salsa
1 pack cherry tomatoes
2 tbsp butter
Salt & pepper
2 tbsp balsamic vinegar
Chili flakes
garlic powder
Dried oregano
Method for the salsa
Chop the tomatoes in half and set aside. Meanwhile get a large pan and melt the butter on medium heat, once melted add the cherry tomatoes, salt, pepper, chili flakes, garlic powder and dried oregano, keep stirring to stop everything from sticking to bottom of the pan. After 5 minutes add the balsamic vinegar and continue mixing. Turn the heat down to low and let the tomatoes caramelize for another 10 minutes. Once it resembles a chutney like consistency take it off the heat and set a side for later.
Putting the burger together. This is the best part because you know you're going to dive straight into it, you won't be able to hold back, or is that just me being greedy? I think so.
p.s there are many bun recipes on the internet, I use a different one all the time.
Burger bun + Lemon garlic mayo + Rocked salad + Burger patty + Tomato Salsa + Another dollop of lemon mayo + Crispy fried onion rings + Top of the burger bun = Your ultimate JUICY gourmet burger.
Take a Bite of that..... I only said a bite *couldn't help myself*
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