Bill Granger recipe: Californian-inspired burger
Sunday 16 March 2014
I've used wholemeal buns here, not because I'm trying to be worthy, but because I love the nuttiness and crunch.
250g pork mince
250g beef mince
1 garlic clove, crushed
1 small red onion, grated
½ tsp salt
1 tbsp olive oil
4 good-quality wholemeal hamburger buns
Mayonnaise, to serve
1 large tomato, sliced
1 avocado, peeled and sliced
Butter lettuce or soft round lettuce leaves
For the salad
1 tsp caster sugar
Juice 1 lime
1 fennel bulb, thinly sliced on a mandolin
1 green chilli, deseeded and chopped
Handful coriander leaves
Put the mince, garlic, onion and salt in a bowl. Season with freshly ground black pepper and combine well with your hands. Form into four patties, making them slightly larger than the buns, because they will shrink during cooking. Chill. For the salad, combine the sugar and lime, and fold through the fennel, chilli and coriander. Season.
Heat the oil in a large non-stick frying pan over a medium to high heat, add the hamburger patties and cook for 4 minutes on each side, or until done to your liking. Remove and keep warm.
While the burgers are cooking, heat a griddle pan over a high heat and use to toast the cut-sides of the buns. Serve the burgers in the toasted buns with mayo, lettuce leaves, tomato, avocado and the fennel-and-coriander salad.
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