There are many ways to make burgers, though as is often the case, it’s the simplest recipe that works the best. Ultimately it’s all about using high quality meat that’s full of flavour and experimenting with toppings, sauces and sides.
We used our beef mince, handmade in house by our butchery team, using prime cuts of brisket, chuck & short rib. It’s lightly seasoned with salt pepper, allowing the natural flavour of the meat to come through and coarsely mixed for a highly enjoyable eating experience.
Much delight can be found in styling a burger and there’s plenty of fun to be had using spices, sauces, vegetables, herbs or even fruit! For our BBQ burger we’ve chosen traditional British with a twist and added streaky bacon, whisky caramelised shallots and some excellent Kentish Blue cheese from Kingcott Dairy, Iden Manor Farm near Staplehurst.
Served with a side of potato salad and charred Kentish asparagus, these burgers are ideal for a family gathering on Father’s Day.
- 1kg beef mince
- 250g smoked streaky bacon
- 1 tsp minced garlic
- 250g Kentish blue cheese cut into four slices
- 3 shallots
- 1 tsp sugar
- 50ml whisky
- 1 handful fresh rosemary, chopped
- 500g new potatoes
- 1 red onion
- Handful of gherkins, chopped
- Handful of fresh mint, chopped
- 2 tbsp mayonnaise
- 8 thick spears asparagus
- 8 large broad beans
- Olive oil
- Preheat oven to 180 degrees.
- Line a baking tray with baking paper and lay strips of bacon on top.
- When the oven is hot enough, add the tray and cook for twenty minutes or until the bacon is deep, dark brown and crispy all over - set aside when finished.
- It helps to remove the slices of bacon to a sheet of kitchen roll if you have it, to allow them to really crisp up.
- While the bacon is cooking, you can boil the new potatoes - approximately 20 mins depending on their size.
- Prep the burger patties, prep the caramelised shallots and make sure someone is bringing the BBQ up to temperature!
- To make the burgers, simply mix the beef mince with around a tsp of minced garlic, and season well with salt and pepper.
- Divide the mixture into four balls and press down on them with the back of a plate to flatten them into burgers to the thickness you prefer - set aside.
- Brush the broad beans and asparagus with oil - set aside.
- To caramelise the shallots, add to a pan over a medium-high heat with a little oil and soften them slowly, stirring every few moments to ensure they take on an even, golden colour.
- After around 10 -15 minutes, they should be a soft brown colour, at which point you can add the rosemary and a tsp of sugar and allowing this to melt into the onions.
- Add the whisky and cook until reduced and sticky - if you’d like them extra sweet, you can add a handful of sultanas and cook them through until soft.
- Drain the potatoes once they are ready and mix with chopped herbs, gherkins, red onion and mayonnaise. Season to taste.
- Head to the BBQ and grill the asparagus and broad beans until blackened and soft and set aside.
- Cook your burgers to your desired state - medium rare and upwards is recommended though will depend on preference - during the last two minutes, add a slice of Kentish blue on top of each and allow to melt.
- Build burgers with fresh lettuce, cooked patties and cheese, bacon, caramelised shallots, and whatever else you fancy.
- Heap potato salad and grilled veggies on the side.