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

More Cheap & cheerful recipes >
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 659
    33%
  • Carbs 54.2g
    21%
  • Sugar 10.6g 12%
  • Fat 29.3g 42%
  • Saturates 11.0g 55%
  • Protein 40.7g 90%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

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

Show/hide comments

comments powered by Disqus

  • 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