The ultimate burger
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Ingredients
Method
In a large bowl, combine the mince, 1 grated or finely chopped red onion and egg; season. Shape into 4 patties, put on a plate, cover and chill for 30 minutes.
Meanwhile, for the pickled onion, in a small bowl, mix the vinegar, a large pinch of salt and another of caster sugar (optional), until dissolved. Stir in 1 thinly sliced red onion and set aside. In a separate small bowl, mix together the ingredients for the burger sauce; set aside. In a separate small bowl, mix together the mayonnaise, ketchup and Dijon mustard for the burger sauce; set aside.
To cook the burgers, heat the sunflower oil in a large, heavy-based frying pan over a medium-high heat. When hot, add the patties and fry for 4-5 minutes, until well-browned underneath, then flip, top each with a cheese slice, and cook for a further 3-4 minutes, until cooked through, the juices run clear and no pink meat remains. Meanwhile, toast the buns.
Spread a little burger sauce over the bun bases and top with some lettuce. Sit the patties on the lettuce, cheese-side up. Spread over a little more sauce, if liked, then layer on a couple of tomato slices, a few pickled onions, and some cucumber ribbons. Top with the bun lids and dig in.
