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+ servings

Burger Me Senseless

Richard Bewley
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main
Cuisine Central European
Servings 2

Ingredients
  

  • 2 x soft brioche buns cut in halves
  • 2 x 4-6 oz minced beef patties
  • 1 x medium red onion sliced
  • 1 x medium white onion sliced
  • 1 large Portobello mushroom sliced
  • 2 x medium vine-ripened tomatoes sliced
  • 2 x slices Fol Epi Cheese
  • 4 small cornichons sliced
  • 2 x tsp Dijon mustard
  • 1 x tbsp olive oil
  • freshly milled sea salt and black pepper to taste

Instructions
 

  • Heat up a griddle pan to a medium high heat.
  • Add the four halves of the brioche bun onto the griddle pan, with the centre facing downwards. Griddle for 2-3 minutes, or until griddle marks start to form. Set aside and place on a wire rack to stop the buns going soggy.
  • Slightly turn down the heat, and carefully pour in the olive oil. Add the slices of red and white onion, season with a little sea salt and freshly milled black pepper, and sweat down the onions until soft. If space (and if not cook in a separate batch) add the sliced Portobello mushrooms. Season lightly and griddle for 3-5 minutes, until they have reduced in size and softened.
  • Transfer onions and mushrooms to a plate and set aside. Increase the heat of the griddle pan to a high setting (8/9 on my induction hob).
  • Season lightly the minced beef patties and add to the griddle pan. Griddle for 4 mins and occasionally press down gently with a suitable utensil, then carefully turn over. Griddle the other side for a further 4 minutes or so. Flip the burger over one more time, then place the slice of Fol Epi cheese until it starts to melt.
  • Take the bottom of the toasted brioche bun, and add the red and white onions.
  • Next, place the burger patty on top of the onions. Layer on top the Portobello mushrooms, vine-ripened tomato, and finish with the slices of cornichons.
  • Finally, spread a thin layer of the Dijon mustard on the underside of the top of the brioche, and place on top.
  • Enjoy.
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