The Ultimate Burger Recipe
By Chef Nahid
Ingredients (for 2 burgers)
- 350 grams (6oz each) of minced meat (lamb or beef)
- 2 whole onions chopped
- A pinch of liquid smoke – adds an outdoor grill smokiness to the burger
- Cayenne Pepper
- Smoked Paprika
- Salt and Pepper
- Onion and Garlic Powder
- Baby Gem Lettuce
- Smoked Apple wood Cheddar Cheese (found in Sainsbury’s)
- Plain Flour
- 2 Potato Buns – a potato bun has a better texture and holds its shape better than other buns (although I’ve used a brioche bun in the pics)
- Brown Sugar
- Apple Juice
- Worcester Sauce
- White Vinegar
- Cayenne Pepper
Alternative all-Purpose Burger Sauce
An alternative to BBQ Sauce: Mayo, Ketchup, Cayenne Pepper, Turmeric, Pepper, Salt, Siracha Hot Sauce (a little), and Lemon Juice – mix all in a bowl):
- In a large pan on medium heat, pour in 1/2 cup of ketchup, with 2 teaspoons of Worcester sauce and vinegar and mix well.
- After that add Cayenne Pepper, Paprika and Salt.
- Then, sprinkle over 2 teaspoons of brown sugar and mix thoroughly.
- Let the sauce simmer and add 1/4 cup of apple juice and coke. Let the sauce reduce down and thicken.
- Note: never to overwork the meat while seasoning. Instead, form the patty and then liberally sprinkle any seasoning or spices over it before patting it down. This will allow the seasoning to seep through to the middle (particularly salt) during the cooking process ensuring the burger is seasoned proportionally.
- Mixing the meat: for every 350grams of meat use just 1 egg yolk and a drop of liquid smoke (this is optional). Softly mix and form the patties either with your hands or using a ring mould.
- Seasoning: Mix together salt, pepper, cayenne pepper, smoked paprika, oregano and lemon zest.
- Form your patties (any size) and season before resting in the fridge for 30 minutes.
- Take the patties out and grill them on a cast iron griddle (or any other pan; but make sure it’s piping hot) with a drizzle of oil of your choice.
NOTE: Don’t be alarmed by the burnt-looking exterior caused by the paprika and spices. It isn’t burnt, but rather provides an amazing texture and flavour.
- Once patties flipped over 4 times and cooked, cut shards of cheddar cheese or slices of apple wood cheese and place on top of the patties, cover them with a lid, and let the cheese melt for a minute.
TIP: Covering burger with a lid or a bowl and then throwing in 2 ice cubes will produce steam which will ensure that the cheese melts equally over the whole patty.
- Cut baby gem lettuce and grill on the pan. Allow to quickly char before taking removing.
- Onion strings: chop 2 large onions thinly, coat them with any seasoned flour, and deep fry.
- Toast the buns on the same pan using the fat and juices of the burger to enhance the flavour.
- Once toasted, assemble your burger as follows: bottom bun > ketchup (spread but do NOT squirt) > lettuce > burger patty > fried onion strings > spread the BBQ sauce > top bun > cut in half > enjoy!
My name is Nahid Hussain, also known as @Chef.nahid on Instagram. I started cooking at the age of 16. After finishing my GCSEs, I began watching a lot of YouTube videos on food which got me experimenting with a few dishes.
In the summer of 2012 during Ramadan, I began prepping Iftar for my family, and since then I’ve experimented and tried perfecting dishes that are childhood favourites of mine, especially burgers and grilled food. My ambition is to get the Asian community to learn to mix things up and be adventurous.
For Feed the Lion’s Pride, I present The Ultimate Burger. My cooking experience has taught me that too much sauce in a burger makes it soggy; too many toppings makes it messy; while an excess of salad makes it too wet. Instead, the best burger structure, I believe, requires: one main sauce; a single burger patty (not double); a pickle of your choice; non-processed cheese; one extra topping whether it be onion rings, hash browns, falafels or halloumi cheese; and a sturdy toasted bun (preferably buns like brioche, bagel, potato or pretzel).
I prefer a lamb burger over a beef burger, but that’s because I’ve been brought up in a house hold of lamb eaters.