Ingredients
Serves 4.
– 4 burger baps
– 400g chuck steak, minced
– 2 tbsp oil
– Salt and pepper
– 1 onion, very thinly sliced
– 4 slices burger cheese
– 1 big ripe tomato, sliced
– Butterhead lettuce
– Cucumber pickles
Method
1. Divide the mince into 4 equal balls and lightly roll. The idea behind a slider is that you don’t season and mix the burger, which will cause the meat to dry out and cure. Instead you season it last minute like a steak, so it retains maximum juiciness.
2. Heat a frying pan and when smoking hot add the oil and the round balls of mince. Season and allow to brown for 1 minute, then push a small pinch of onions into the middle of each ball and ‘slam’ the burger flat with a pallet knife. Flip the burger over so cook for a further 2 minutes, or longer if you don’t like pink. Serve in baps with butterhead lettuce, ripe tomato and pickled cucumber.
3. Alternatively, place a piece of cheese and the split bun on top of the burger still in the pan, so the cheese melts to the bun. Lift the burger and add the bottom of the bun. Enjoy the juiciest, most chin-drippingly delicious burger ever.
Recipe submitted by…
Henry Herbert
Hobbs House Butchery, Chipping Sodbury
www.hobbshousebakery.co.uk/news/print/hobbs_house_-butchery-/