I N S I D E - O U T B E E F B U R G E R S
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Serves: 4
Season: All ingredients available year-round, but
best on a barbecue in the summer
BURGERS
700 g 'butter' mince (or combination of ground
sirloin/chuck)
8 thick slices of wholewheat sourdough bread
4 slices of prepared flavoured butter of your
choice, butt 7 mm in thickness
Sea salt
Freshly ground black pepper
Extra virgin olive oil
OPTIONAL TOPPINGS
Tomatoes
Thinly sliced red onion
Lettuce
Aioli
Dijon mustard
Tomato chutney
BUTTERS
Rocket and goat cheese
115 g unsalted butter
115 g soft, fresh goat cheese
200g or two large handfuls fresh rocket
Sea salt
Freshly ground black pepper
Stilton, fig and port
115 g unsalted butter
115 g Stilton
3 tblsp port
4 large figs
Sea salt
Freshly ground black pepper
Garlic and herb
115 g unsalted butter
1 large shallot, peeled
1 tblsp Dijon mustard
2 large garlic cloves
1 tblsp white wine (if you have a bottle open)
Leaves from 3 sprigs each parsley and thyme
Leaves from 1 sprig rosemary
Sea salt
Freshly ground black pepper
Lemon, anchovy, caper and tomato
115 g unsalted butter
10 semi-dried tomatoes
5 anchovies
1 tblsp capers, rinsed
1 tsp lemon juice
Zest of 1 lemon
For each of the butters, wash and dry all herbs. Blitz the ingredients in the bowl of a food processor. Spoon the mixture onto a piece of parchment and roughly shape into a log. Roll up and twist the ends in opposite directions to it looks like a Christmas cracker. Freeze until firm and slice off as necessary. If you don't have a food processor, all the butters can be mixed together by hand. However, remember to finely chop all components before folding into the softened butter.
Begin by setting up the barbecue for direct grilling, or preheat gas or electric grills to high.
Place both types of mince (if not getting 'butter' mince from the butcher) in a large mixing bowl, break up with a wooden spoon and combine thoroughly. Season well with salt and pepper: I usually add a level tsp of sea salt and then grind over about 1/2 tsp of pepper. Avoid mixing the meat with your hands because your fingers will warm it. Wet your hands with cold water and divide the meat into 8 equal portions. Working quickly and with a light touch, pat each portion into a 0.5 cm-thick square-ish patty. Place a slice of butter onto the top of four of the patties. Top each with the remaining patties and seal the meat around the butter.
When ready to cook, brush each burger with olive oil and place on the rack. Cook according to taste, about 3 to 4 minutes per side for medium-rare. To see if it is ready, you can insert an instant-read meat thermometer through the side of a burger into the centre. The internal temperature should be about 63°C / 145°F for medium-rare. Only use a thermometer as a last resort, as once you piece the meat, lots of the buttery juice will flow out.
Meanwhile, place the bread slices on the hot rack and grill until lightly toasted, 1 to 2 minutes per side. Arrange whatever deliciously crisp optional toppings you have chosen onto the bread and top with a hot juicy burger. Cover with another piece of lightly toasted bread and enjoy!