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Burger with dill pickle relish and fried tobacco onions

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the tobacco onions

  • 2 onions, sliced thinly into rings
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • flour, to dust
  • salt and freshly ground black pepper

For the relish

  • 4 dill pickles, chopped
  • 2 pickled jalapeños, chopped, plus 2tbsp juice from the jar
  • 2 garlic cloves, crushed
  • 1 tbsp chopped dill
  • 1 tsp toasted dill seeds
  • 1 tsp toasted mustard seeds
  • 1 shallot, diced
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the burger sauce

  • 2 tbsp mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tbsp American mustard
  • hot sauce, to taste

For the burgers

  • 400g/16oz chuck beef mince
  • 50g/1¾oz beef fat, grated

For the cheese sauce

  • 15g/½oz butter
  • 15g/½oz flour
  • 250ml/9fl oz cider
  • 50g/1¾oz Monterey Jack, grated
  • 50g/1¾oz yellow American cheese, grated
  • 50g/1¾oz grated Parmesan, plus extra to serve

To serve

  • 2 brioche buns, toasted
  • 1 beef tomato, sliced
  • ¼ Little Gem lettuce, shredded

Method

  1. Salt the onion rings well and leave them to marinate in a colander for 30 minutes. Tip the flour onto a shallow plate, then stir through the cayenne pepper, smoked paprika and seasoning. Set aside.

  2. While the onions are marinating, combine all the relish ingredients together in a bowl. Season with salt and freshly ground black pepper, then set aside. Combine all the burger sauce ingredients together in another bowl, then set aside.

  3. Once the onions are marinated, squeeze out all the excess water. Separate the onions and dust them in the spiced flour. Deep-fry until crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Set aside.

  4. To make the burgers, put the mince in a large bowl, season, then add the beef fat. Mix well. Divide the mixture in half and, using your hands, form it into 2 patties. Transfer to a plate, then place in the fridge to set.

  5. For the cheese sauce, put the butter in a large saucepan set over a medium heat. Once melted, whisk in the flour to make a roux. Slowly add the cider, stirring all the time, until thickened and reduced. When you have a smooth consistency, stir in all the cheese off the heat. Keep warm.

  6. To cook the burgers, heat a flat griddle over a high heat and cook for 2 minutes on each side or until cooked through.

  7. Load up the buns with burger sauce, tomato, leaves, relish, cooked burgers, cheese sauce, bun on top and grate over loads of Parmesan!

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