Twice Cooked Duck Legs, Plum Sauce and Steamed Bread - Chef Recipe by Andrew McConnell
"An interactive dish that requires some pre-thought but is easy at the serving end of the process be...
1 kg lean minced beef
100 g thick-cut rashers smoky bacon,
very finely diced
1 small onion, finely diced
2 garlic cloves, finely chopped
1 teaspoon fresh chilli, finely chopped
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 egg, lightly beaten
2 tablespoons chopped parsley
2 teaspoons salt
2 teaspoons freshly ground black
olive oil for grilling
6 good-quality burger buns or
ciabatta rolls, split in half
1 small lettuce, leaves separated
12 slices beetroot
12 slices tomato
12 rashers grilled bacon
6 fried eggs
6 slices tasty cheese
tomato sauce or ketchup
Preheat your grill or barbecue to medium–high.
To make the burgers, combine all the ingredients, except for the oil, in a large
mixing bowl. Use your hands to scrunch everything together so that the onion and
flavourings are evenly distributed. Shape into 6 patties, making them as neat as
you can, and about 2.5–3 cm thick.
Brush each burger lightly with oil and arrange them on your grill or barbecue.
Cook for 4 minutes and then turn them over. Continue to cook until they’re done
the way you like them. This will depend on the heat of the grill, the thickness of
the burger and, of course, personal preference.
Serve everything in the middle of the table so your guests can build their own burgers, the way they like them.
From ‘Meat’ by Adrian Richardson, Hardie Grant (2009)
Credits: ‘Meat’ by Adrian Richardson, Hardie Grant (2009)
Photo Credits: ‘Meat’ by Adrian Richardson, Hardie Grant (2009)