Elvis burger with chopped salad & pickled gherkin

Elvis Beef Burger

Serves 4

  • 1 dried red chilli

  • ½ red onion, peeled and finely chopped

  • 1 sprig fresh tarragon, leaves picked and chopped

  • 1 large free-range egg

  • 1 handful breadcrumbs

  • 1 teaspoon Dijon mustard

  • 2 tablespoons Parmesan, freshly grated

  • 1 good pinch ground nutmeg

  • 400 g beef mince

  • oil, for frying

  • salt

  • freshly ground black pepper

  • 1 cos lettuce

  • 4 plum tomatoes

  • 1 cucumber

  • 4 ciabatta rolls

  • 4 large pickled gherkins

Grind up the red chilli in a pestle and mortar, and mix it in a bowl with the onion, tarragon, egg, breadcrumbs, mustard, Parmesan, nutmeg and beef. Shape into four patties and refrigerate for half an hour or so to give them a chance to firm up slightly.



When you're ready to cook the burgers, get a frying or griddle pan nice and hot. Brush the pan with a little oil, season the burgers generously with salt and pepper, and cook them for 10 minutes, turning them carefully every minute or so, until they're nice and pink and juicy, or longer if you like them well done. Make sure they don't break up as you turn them.



Meanwhile, roughly chop the lettuce, tomato and cucumber, mix together and set aside. Once the burgers are cooked, split the rolls into two and toast them quickly on the griddle or in a toaster. Sandwich the cooked 'Elvis' burger between the toasted rolls and serve them on individual plates with the gherkins and some of the chopped salad (add a little extra virgin olive oil or dressing if you like) on the side.

Nutritional Information

Elvis burger with chopped salad & pickled gherkin

Homemade patties with Parmesan, chilli and herbs

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0 foodies cooked this
Elvis lives on with this classic burger recipe – it's one damned spicy, juicy hamburger
Serves 4
35m (plus chilling time)
Super easy
Method

Parmesan cheese may seem a little unusual in this recipe, but it really gives the burgers a great flavour – give it a bash.

Grind up the red chilli in a pestle and mortar, and mix it in a bowl with the onion, tarragon, egg, breadcrumbs, mustard, Parmesan, nutmeg and beef. Shape into four patties and refrigerate for half an hour or so to give them a chance to firm up slightly.

When you're ready to cook the burgers, get a frying or griddle pan nice and hot. Brush the pan with a little oil, season the burgers generously with salt and pepper, and cook them for 10 minutes, turning them carefully every minute or so, until they're nice and pink and juicy, or longer if you like them well done. Make sure they don't break up as you turn them.

Meanwhile, roughly chop the lettuce, tomato and cucumber, mix together and set aside. Once the burgers are cooked, split the rolls into two and toast them quickly on the griddle or in a toaster. Sandwich the cooked 'Elvis' burger between the toasted rolls and serve them on individual plates with the gherkins and some of the chopped salad (add a little extra virgin olive oil or dressing if you like) on the side.

Nutritional Information Amount per serving:
  • Calories 659 33%
  • Carbs 54.2g 24%
  • Sugar 10.6g 12%
  • Fat 29.3g 42%
  • Saturates 11.0g 55%
  • Protein 40.7g 90%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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