What makes a burger the world's best? The toasted bun? The cheese? The relish? No, none of these things - ok maybe some of these things. A burger's true greatness lies in the patty. I am not for those shop bought imposter burgers whose flat disk shap used to invade my freezer
Rather through my many varsity days (I say this like they are over, sadly they are not) I have developed, with a little help and inspiration from my friends,the most delish coriander and caramelised onion burger patty.
500g lean mince
1 slice of bread broken up into crumbs
1 teaspoon of salt
1 teaspoon of pepper
2 tablespoons of fresh chopped coriander
1/4 teaspoon cumin
2 cloves of garlice
1/2 an onion
1 teaspoon of sugar
1 tablespoon of water
1 slice of cheddar cheese
Hot english mustard
Peri- peri sauce
Heat oil in a pan on a medium heat and add finely chopped onions let cook until soft and slightly brown.
Sprinkle over sugar and water and let cook until the onions are dark brown and coated in a shiny caramel sauce. Set aside to cool for 5 minutes.
In a bowl combine the mince, egg, bread crumbs, salt, pepper, cumin, coriander and garlic.
Add the caramelised onions and mix.
Form into patties by rolling a handful of the mince mixture into a ball and then squashing it down to flatten it.
Fry in a medium pan - 4 minutes on each side should do the trick.
Go crazy here, mix and experiment with an array of different toppings.
I like my buns toasted with some hot english mustard on the one side and what Nando's probably refers to as perinaise (mayonnaise and peri-peri sauce) on the other.
Then the rocket goes on the bottom and the tomato next - I am not for soggy tomato bread.
I like to put the cheese on top of the burger while it cooks so it gets all melty and delicious
Top with avocado and you're golden.
Let me know if you have any variations that I must try.