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Rivington Grill’s Luxury Burger

Made at Rivington | Serves 4

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To make 4 Burgers
(approx 225g / 8oz each)

800g High quality English beef mince (approx 200g / 8oz each)
Burger baps
3 Medium size white onions, finely chopped
2 cloves of garlic, finely chopped
2 red chillies (medium sized), finely chopped
Handful of chopped English parsley
2 tablespoons of English Mustard
1 tablespoon of sunflower oil
Salt and pepper to taste

 

For the topping
Welsh Rarebit (please click for recipe)
English back bacon (1 rasher per serving)
4 fried medium free range eggs (1 per serving)
1 baby gem
1 red onion, sliced
1 large tomato, sliced
A handful of gherkins

 

Method
Heat the oil in a frying pan and gently cook the onions and garlic in a pan until transparent, add the finely chopped chilli and cook through. Combine the mixture with the beef mince and parsley, add English mustard.

Mix by hand until evenly combined and season to taste. Measure out approximately 200g of the burger mix and mould into patties. Add a drop of oil to the pan – or grill – and cook for 6 minutes on each side (for medium).

Once the burger is cooked, place a good amount of the Welsh rarebit mix on top of the burger pattie, place on a tray under the grill and allow the mixture to melt and colour slightly.

Serve on a freshly grilled burger bap with a garnish of back bacon, baby gem leaves, sliced tomato, red onion and gherkins.

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