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SMOKY BURGER

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Ingredients

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FOR THE BURGER PATTIES

FOR THE BURGER RELISH

TO SERVE

  • 1/4 round lettuce, leaves separated
  • 1 beef tomato, sliced into 4
  • Mature cheddar cheese 100.0 g
  • 4 large gherkins, sliced
  • 1/2 a red onion, sliced

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Preparation

  1. FOR THE BURGER PATTIES

    1. Put the minced meat in a large bowl and season with Knorr Professional Beef Bouillon Powder, then divide into two and form into patties. Set on a plate, cover and place in the fridge for one hour to firm up. 
    2. Meanwhile, prepare your barbecue (if using) so the flames have died down and the coals are just glowing. 
    3. Whisk 2tsp of Knorr Professional Deep Smoke Liquid Seasoning into the Hellmann’s Professional Mayonnaise and set aside. 
    4. Rub the patties with the vegetable oil, then place on the barbecue and chargrill on each side for three or four minutes. (Alternatively cook over a high heat on a griddle pan.) 
    5. Spoon a little of the smoky Hellmann’s Professional Mayonnaise on the cut side of each brioche and then place down onto the barbecue or pan and cook for one minute, before setting aside. 
    6. Mix 2tsp of Knorr Professional Deep Smoke Liquid Seasoning with 1tsp of vegetable oil and brush the burgers liberally on both sides before removing from the heat and topping with the cheese slice. Leave in the pan or place on a tray and cover if possible, to help melt the cheese

  2. FOR THE BURGER RELISH

    7. Fry onion and peppers together until they start to soften without colour. 
    8. Stir in Hellmann’s Tomato Ketchup & smoke. 
    9. Remove from the heat and allow to cool.

  3. TO SERVE

    10. To assemble the burger, spoon half the remaining smoky mayonnaise on each half of the toasted bun. 
    11. Gently place the lettuce, tomatoes, burger with cheese and burger relish, gherkins and red onion on top. 
    12. Divide the last of the smoky mayonnaise to the toasted side of each bun lid and press gently on top of the burger stack so the mayonnaise oozes out.
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