Get ready to elevate your burger game with these Fork and Twists ULTIMATE Cheeseburgers! Featuring homemade beef patties topped with applewood smoked cheddar, crispy shallots, jammy onions, and pickles, all sandwiched between toasted brioche buns, these burgers are sure to be a hit at any gathering. Here’s how to make them from scratch, including the essential sides and toppings.
Total Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 4 burgers
Equipment:
- Non-Stick Frying Pan
- Chopping Board
- Sharp Knife
- Wooden Spoon
- Mixing Bowl
- Mason Jars (optional for storage)
- Baking Tray
- Foil
Ingredients:
For the Burgers:
- 4 (4-6oz) good quality beef patties
- 4 slices applewood smoked cheddar
- 16 slices pickled gherkins (4 slices per burger)
For the Jammy Onions:
- 3 medium sweet/white onions
- 1 tbsp dark brown sugar
- 1/2 tsp salt
- 20g unsalted butter
- 1 tsp cooking oil (e.g., rapeseed, groundnut)
For the Crispy Shallots:
- 3-4 echelon shallots
- 1 tbsp cornflour/cornstarch
- 1 tsp custard powder
- 1 pinch salt
- Frying oil (enough to coat the pan in a full layer at least 1cm deep)
For the Best Burger Sauce:
- 75g mayo
- 25g ketchup
- 1 tbsp American mustard
- 50g diced pickles
- 1 tsp honey
For the Bacon:
- 8 rashers streaky bacon
For the Buns:
- 4 brioche burger buns
Instructions:
Jammy Onions:
1️⃣ Slice the Onions:
- Peel and slice the onions into strips, roughly 6mm wide.
2️⃣ Cook the Onions:
- Heat a frying pan over medium heat. Add butter and oil, then melt together.
- Add onions to the pan and stir in the sugar and salt.
- Reduce heat to low and cook for about 15-20 minutes, stirring occasionally at first and then frequently towards the end.
- Once the onions are soft and jammy, remove from the pan and place in a bowl or jar.
Crispy Shallots:
1️⃣ Prepare the Shallots:
- Slice the tops and bottoms off the shallots and cut them in half lengthways. Peel off one layer.
- Slice the shallots into 2-3mm thick strips.
2️⃣ Coat and Fry:
- Place shallots into a large bowl and pull the strands apart.
- Dust with cornflour and custard powder, mixing well.
- Heat oil in a frying pan to 160°C. Test one shallot; if it sizzles, add the rest. Fry in batches if needed until golden.
- Remove with a slotted spoon and drain on kitchen paper. Salt immediately and store in a jar.
Burger Sauce:
1️⃣ Mix the Sauce:
- Chop pickles into small chunks.
- Combine pickles with mayo, ketchup, mustard, and honey in a bowl. Mix well.
- Store in a jar in the fridge until needed.
Bacon:
1️⃣ Cook the Bacon:
- Line a baking tray with foil and place the bacon rashers on it.
- Grill under a hot grill (200°C) for about 7-8 minutes, turning halfway through, until the bacon is golden.
- Drain on kitchen paper, cut into chunks, and reserve.
Burgers:
1️⃣ Cook the Patties:
- Heat a frying pan on high until smoking. Add a couple of tablespoons of cooking oil.
- Add the patties and cook on one side until crisp and dark brown (about 3 minutes).
- Flip and cook the other side until dark brown (about 3 minutes). Add cheese and cover with foil to melt.
- Remove and let rest.
Buns:
1️⃣ Toast the Buns:
- While the patties rest, toast the buns cut side down in the same pan until golden and crisp.
Construction:
1️⃣ Assemble the Burgers:
- Spread a generous amount of burger sauce on the bottom bun.
- Add jammy onions, the cheesy patty, pickles, and crispy shallots.
- Spread more sauce on the top bun, close the burger, and serve.
Notes:
- The jammy onions, crispy shallots, and burger sauce can be made in advance and stored in the fridge.
- Prepare everything before cooking the patties to streamline the process.
- Freshly minced steak burgers can be cooked medium/medium rare, while supermarket burgers should be cooked well done. Aim for an internal temperature of 60°C.
Enjoy these ultimate cheeseburgers with all the perfect toppings and flavors for a memorable meal!