Beef Burger from the grill

Ingredients for 4 people: 40 g fried onions, 540 g minced beef, 1 1/2 tsp salt, 2 tbsp butter, 140 g chopped onions, 125 g chopped cornichons, 3 tbsp olive oil, 50 g brown sugar, 2 tbsp light mustard seeds, 50 g cider vinegar, 20 g Worcestershire sauce, 40 g cornichon liquid, 2 pinches of cayenne pepper, 6 pinches of pepper, 8 slices of bacon, 4 slices of cheddar, 4 burger rolls, 4 tsp mustard, 4 tbsp ketchup, 1 small red onion, cut into rings

Preparation: Grind fried onions in a blender. Mix minced beef, ½ tsp salt, 1 tbsp butter and fried onions, knead and form four patties of the same size with wet hands, cover and chill in a cool place. Put 1 tbsp butter and 1 tbsp olive oil in a pot and heat up. Add chopped onions and cornichons as well as the sugar, ½ tsp salt, mustard seeds, vinegar, Worcestershire sauce and cornichon liquid and steam. Season with cayenne pepper and two pinches of normal pepper. Season the gherkin relish and let it cool. Grill the bacon on a hot grill until crispy. Spread 2 tbsp olive oil onto the patties, season all around with the remaining salt and pepper and grill on one side for about 4-5 minutes, then flip over, cover with cheese and grill for another 4-5 minutes. Cut the burger buns horizontally and briefly roast the cut surfaces on the grill. Spread mustard and ketchup on the buns and put a patty and a slice of bacon on each of the lower halves. Place the gherkin relish, the second slice of bacon and the onion rings on top. Assemble burgers and serve.

Our Wine Recommendation

The CAPREO Vintner’s Selection Pinotage is an accessible red wine from South Africa’s national grape. With its full and warm bouquet, which unites notes of dark berries with ripe plums, as well as its soft tannins which will linger on the palate for a long time, the wine is the ideal companion to savory barbecue dishes.

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