John Torode's big burger
You can never have too many main course recipes, so give John Torode's big burger a try. One serving contains 1302 calories, 62g of protein, and 91g of fat. This recipe serves 4. For $4.69 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. 157 people have tried and liked this recipe. Many people really liked this American dish. From preparation to the plate, this recipe takes around 55 minutes. If you have mince beef, butter, bay leaf, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is awesome. Similar recipes include Big John's Oyster Motoyaki, Big John's Calgary Stampede Flap-Jacks, and Big Mike Burger.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
1 tbsp olive oil
2 tsp ground cumin
1 bay leaf
2 garlic cloves, crushed
2 small shallots, chopped
1 red chilli, chopped
1 celery stick, chopped
500g very ripe tomatoes, roughly chopped
2 egg yolks
50g oyster sauce
6 slices bread, made into crumbs, then soaked in a little water
1kg good-quality beef mince, not lean
4 burger buns, warmed
little butter
4 tbsp good-quality mayonnaise
squeezy mustard
1 beef tomato, sliced
few cooked rashers streaky bacon
Little Gem lettuce leaves
guacamole, see 'goes well with'
few gherkins
8 slices gruyères (optional)
Equipment:
frying pan
bowl
griddle
oven
Cooking instruction summary:
First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge. To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy. Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm. Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little. Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.
Step by step:
1. First make the relish: heat oil in a large frying pan and add the cumin.
2. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape.
3. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.
4. To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little.
5. Mix everything, trying not to overwork the mixture or the burger will become heavy.
6. Take the mix and divide in half, then into half and half again so you end up with 8 even pieces.
7. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.
8. Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.
9. Lay the 2 halves of the warm bun in front of you and butter them lightly.
10. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom.
11. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.
Nutrition Information:
covered percent of daily need
