This Month's Recipe...
August – Beefsteak Burgers and all the Trimmings
From page 112 of Kitchenella.
Given some minced lean steak, lettuce, tomatoes, cornichons, mayonnaise, ketchup and a baguette, I am my own burger bar.
To make 4 large beef burgers, mince or chop 450g/1lb lean rump or cheaper top rump of beef. Add 1 tablespoon celery salt, 1 tablespoon dried oregano and 1 teaspoon freshly ground black pepper. Mix well then form into 4 evenly sized patties, about 2cm/¾ inch thick – use a round biscuit cutter to shape them, if you have one.
Heat a ridged grill pan until it begins to smoke. Place the burgers on the grill, turning it down to medium immediately. Cook for about 4 minutes on each side.
Split the baguette (ciabatta roll) and toast the cut side lightly. Spread with a little mayonnaise on one side and add a few sliced cornichons (baby gherkins). Lay a couple of small romaine (or cos) lettuce leaves over the mayonnaise, follow with a slice of tomato, the burger, the ketchup and, finally, the second slice of bread.
