Here in the Chez Luce household we take our burgers very seriously. There are no half-measures when it comes to burger night.
I would like to share with you today our painstakingly tested formula for American-style beef burgers, with all the trimmings including home made barbecue sauce and banana milkshakes!
So these are the super-duper additions that really make a Chez Luce burger. I would say they are optional, but I really can’t imagine our burgers without every one of these beauties:
Roasted to the point of being charred, red or yellow peppers
Cheese (Gouda is my personal favourite, but have used cheddar and emmental and all have turned out melty and gorgeous)
Round lettuce leaves
Sliced beef tomato
Barbecue sauce (recipe below)
and Mayonnaise, copious amounts of mayonnaise.
Serve with the TV show of your choice (we chose series 7 of ’24’ but I would also recommend Chuck or 30 Rock…)
p.s. if you are a grown up and you fancy a beer with your burger rather than a milkshake, why not pay a visit to this awesome blog?
The bowl of purple chunks you see above is the leftover vegetables from this dinner, with mayo, caraway seeds and wholegrain mustard stirred in. We just served a spoonful alongside the burgers and some frozen onion rings. A coleslaw would be lovely here too but we didn’t have the ingredients to hand!
Chez Luce Burgers
(to serve 4)
250g beef mince (the best you can afford)
1 small onion, finely chopped
1 large clove garlic, bashed to a paste
1 red chilli, finely chopped
1 slice bread, whizzed to crumbs
1 egg, beaten
salt & pepper
Squirt tomato ketchup
4 slices emmental/gouda/cheddar
Squidge all the ingredients together in a large bowl until well combined. Shape into 4 patties and place on a plate. Refrigerate for at least 30 minutes.
When ready to cook, heat a small splash of oil in a non-stick pan (with a lid). Place the burgers in the pan and turn the heat right down. Cook for about 10 minutes each side, checking every so often the burgers aren’t burning. Cook the burgers slowly over a low heat and only turn once. This helps them to not break up in the pan.
When they are pretty much done, lay a slice of cheese over each burger and put the lid on the pan. In 2-3 minutes the cheese will have melted.
Place into buns with all the trimmings and serve.
1 small shallot, finely chopped
1tbsp malt vinegar
1tbsp Worcestershire sauce
1/3 cup tomato ketchup
1 mild green chilli, finely chopped
Fry the shallot in a little oil until softened. Add the other ingredients (except the chilli) and simmer gently for a couple of minutes. Take off the heat and stir in the chilli.