D: We don’t often make Hamburgers, since being in a condo we’re short a grill, but we figured we’d try this recipe out as it did sound good. It’s a simple burger recipe (as there’s not a lot you can do with a burger, assuming you don’t jam the kitchen sink into the patties) but it’s different. [S: I’ve got nothing to add this week. It was a simple recipe that we both enjoyed a lot.]

[Serves 4]

Ingredients:

• 1 3/4lb ground chuck
• olive oil
• 1 large red onion
• 1 splash of white wine vinegar
• 2 large gherkins (dill pickles)
• 4 sesame topped buns (we made our own)
• 4-8 slices bacon
• 4 tsp yellow mustard
• tabasco chipotle
• 4 thin slices Red Leicester cheese (can be subbed with sharp cheddar)
• 4 tsp tomato ketchup (yay French’s)
• pinch of sea salt

Burger Sauce:

• 1/4 head of iceburg lettuce
• 2 heaping TBsp mayo
• 1 heaping TBsp ketchup
• 1 tsp tabasco chipotle
• 1 tsp Worcestershire Sauce
• optional: 1 tsp brandy or bourbon

The Step-by-Step

• Divide the beef into 4, roll into a ball and press into patties, ~ 5 inches wide (I went a little wider and thinner to help keep them a little flatter when they shrink)
• place on an oiled plate (or use parchment between the burgers) and refrigerate

• finely slice the red onion, dress in a bowl with vinegar and a pinch of salt
• slice the gherkins - halve the buns

• finely chop the lettuce and mix with burger sauce ingredients in a bowl, season with salt & pepper to taste

• heat 2 frying pans on the oven (one having a lid, or a plate to cover) – for the burgers and the bacon (we baked our bacon), one on high heat for the burgers, medium for the bacon
• put 2 burgers into the pan, pressing with a spatula
• after 1 minute, flip the burgers and brush with mustard and tabasco
• after 1 minute, repeat
• cook for 1 more minute, add bacon, and a piece of cheese
• add a splash of water to the pan and cover with a lid, or place a bowl over the burgers, leave for 30 seconds
• toast buns in bacon fat
• repeat with remaining 2 burgers

To assemble:

• add 1/4 of the burger sauce to the bottom of a bun
• top with burger, a quarter of the onions, and pickles
• spread ketchup on the top bun and press together

The brushing of mustard and tabasco on the burgers as they cook adds a lot of flavour. I’m not sure I’d cook burgers any other way now; not necessarily specifically mustard and tabasco, but I’m going to baste my pan-fried burgers from here on out, they turn out awesome.