beef

elvis burger with chopped salad and pickled gherkin

servings
4

method

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

Grind up the red chili 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.

ingredients

• 1 dried red chilli
• 1/2 a red onion, peeled and finely chopped
• a sprig of fresh tarragon, leaves picked and chopped
• 1 large free-range or organic egg
• a handful of breadcrumbs
• 1 teaspoon Dijon mustard
• 2 tablespoons freshly grated Parmesan
• a good pinch of ground nutmeg
• 1kg beef mince
oil, for frying
• salt and freshly ground black pepper
• 1 cos lettuce
• 4 plum tomatoes
• 1 cucumber
• 4 ciabatta rolls
• 4 large pickled gherkins

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tried this recipe or a similar one? share your tips...

1. by dreaminginflowers on Thu 03 Nov 2011 @ 07:43

Tried this for dinner for four last night, it was awesome! I forgot to season the chilled beef patty before I put them on the grill, but it didn't matter it was really tasty, seriously this one is a must try. I replace tarragon with fresh oregano, but the parmesan though I was a bit skeptical about it at first, it was what makes this burger, just try it you'll be surprised. I served this with homemade ciabatta and fresh chunky tomato salsa.

2. by Avril on Sat 13 Aug 2011 @ 15:53

I've tried this. My kids love it very much. Thanks Jammie.<br /> <br /> <a href="http://www.howtoteachdog.com/">How To Train A Dog At Home</a>

3. by Richard on Sun 10 Apr 2011 @ 11:06

I can’t cook at all and this is the 1st bit of proper cooking I have done for friends and it turned out brilliantly. Great recipe<br />

4. by sonny on Sat 05 Mar 2011 @ 12:53

i tried the Parmesan it tasted great the sharpness of the cheese really went well with the buger

5. by Onya on Thu 20 Aug 2009 @ 13:18

Well what can I say apart from that in our humble opinions this was, by far, the best burger me and all I cooked it for had ever had, and between us we have had a few burgers. It did make one extra but that was good as invited wanted more. I also put some horseraddish in instead of the mustard one time - just amazing

6. by joobes on Sat 11 Jul 2009 @ 11:17

Well i said id be back and here i am. These were amazing, my partner said they are the best burgers he has ever had, this put a big beamy smile on my face for the rest of the evening.
I found the amount of ingrediants used made more than the stated 4, and they were a good size. So ive put the unused in a freezer bag and popped it in the freezer, very handy for another time.
I also made the salsa that goes with these and spicy salsa, so we had a choice of either.
I will definetly be making these again,
Thanks Jamie x

7. by joobes on Fri 10 Jul 2009 @ 10:46

These sound fab! We'Ve decided to have burgers tonight so instead of buying ready made ones (yawn) im going to make these. We have everything needed to make these in the house, except for the mince, we are also growing Tarragon in our herb garden so here is a chance to use it YAY!!
Im going to make the Salsa from the recipe 'Griddled lamb with spicy salsa' to go with these yummy sounding burgers, I'll be back to let you all know how it went,
Thanks yet again Jamie you've come up trumps
Joobes xx

8. by jemz on Thu 09 Jul 2009 @ 18:02

http://www.foodnetwork.com/recipes/jamie-oliver/oven-baked-fat-chips-with-rosemary-salt-recipe/index.html..........The chips to go with the burger :)

9. by val on Sun 05 Jul 2009 @ 13:35

I watched this recipe on 'Olivers Twist' on food uk yesterday, can't wait to make them, they look sooo yummy, I aso want to make those yummy looking Italian, garlic baked chips that were served with them but can't find the recipe anywhere..helppppppppp

10. by Anne on Thu 02 Apr 2009 @ 18:30

Loved this recipe so thought I would tweek it to make chicken burgers. used 4 chicken breasts finely chopped, half a green chilli,1 red onion, thyme and a squeeze of lemon juice all other added ingredients the same. Served on toasted ciabatta slice drizzled with olive oil.Made 8-9 burgers tasted great - will try with lamb next.

11. by ann on Sun 22 Feb 2009 @ 13:46

best hamburger we ever had!
scrumtuos!

12. by Ester on Sat 21 Feb 2009 @ 12:16

Hi Jamie,

I been watching your show when i was in Philippines, I really love every recipes you make,I'm saving money to buy one of your cookbook and one day i will prepare it to my family back home. Now i'm here in Dubai so i just log on to your web site to check some of your new recipes.

Take care to your lovely family.

Best Regards,
Ester (Dubai)

13. by elaine on Thu 12 Feb 2009 @ 15:40

yums...try it & love it!!!

14. by hind on Tue 20 Jan 2009 @ 14:51

mmmmmm....tasts yammy!!!!!!!!

15. by permanadidit - Indonesia on Sat 03 Jan 2009 @ 15:21

Fantastic burger !! just bought your book,ministry of food. Chopped salads yummy .. i have my burger topped with satay sauce. Thanks Jamie ...

16. by dalen on Wed 24 Dec 2008 @ 06:35

My bf had a hip injury (due to football) n was hospitalized for 10 days, came out of the hospital (n hospital diet) n was craving for a big, juicy home-made burger.. (can't find any frozen beef patty here in HK).. so surfed n i ur recipe n tried it.. he's been loving me more ever since.. today we had d burger again, d 2nd time this week. It's yummylecious. Thanks Jamie!

17. by Lia, Greece on Wed 03 Dec 2008 @ 11:51

Can't wait to taste them! Put them in the fridge to firm up but..... still anxious about the result! Jamie thank you once again for lighting up our melancholy days!

18. by Glenn D. on Mon 20 Oct 2008 @ 09:19

i tried the recipe and everyone in the family loved it. thanks mate. : )

19. by Emam on Fri 17 Oct 2008 @ 13:52

I made the botham burgers that feature in one if your fabulous books with my 3 year old son. We had great fun mixing everything together he loved shaping the burgers and ate his with gusto, it was great to see the satisfaction on his face at eating something he created. Will definatly do this again as they where delicious and it made a change to baking fairy cakes and biscuits.

20. by Sasi on Tue 14 Oct 2008 @ 09:32

What can i say mates, your a world class Chef. This is an awesome idea :)

Am gonna replace Lamb instead of Beef....lets see how it goes :)

21. by Peta on Wed 24 Sep 2008 @ 23:04

I thought it was a fantastic Idea to use chuck steak minced up. I have six children and a husband of course and they all loved them unfortunately I didn't know their was a website I could get the recipe from so I sat down and wrote it out. I learn better from being shown though.

22. by zack on Wed 09 Jul 2008 @ 06:22

I made the ultimate burger and chips from the "Jamie's Dinners" book, and everyone loved it! I'm going to try this Elvis burger now. Keep up the great work!

23. by mayte on Sun 29 Jun 2008 @ 18:57

These burguers have a very good taste and they are easy to made.
Thanks Jamie, I see your program in spanish channel Canal Cocina.

24. by steve cole on Tue 03 Jun 2008 @ 05:12

dig the recipie but the earlier poster who mentions the bread soaked in milk,squeezed out and crumbled is the only way i make burgers now - i think it was robert carrier that started this back in the seventies and it is the real deal when making burgers - parm is cool but i tend to only put parm in my meatballs. love melted cheese on top of that fatboy- my latest trip is blue cheese on a burger. chili rocks in anything and is mandatory. the tiniest pinch of minced garlic is an epic addition to burgers. the dijon is killer. - if i was going for herbs i would snip a few chives in instead of the tarragon but i tend to just put some grated onion in my burgers . if i need something gutsy i might but a little rosemary in there but tarrogon is bizzare to me in the burger - that is pretty radical - parsley would be a bit more conservative or oregano, hell even coriander ( official king of herbs) would be golden
sorry peeps for long winded post but felt the need to partake lol

25. by Lorraine on Mon 24 Mar 2008 @ 17:59

I made this for my New Yorker friend and she thought it was great except for the tarragon!

26. by Sooraya, London on Sat 22 Mar 2008 @ 22:53

These burgers are world class.

27. by Caitlin on Thu 21 Feb 2008 @ 16:29

I'm making them just now, they look delicious!Also, I've just bought your book

28. by Beverley on Sat 26 Jan 2008 @ 18:18

Jamie
I just watched your Saturday 9:30 AM show and decided I needed to let you know how much we enjoy your WONDERFUL recipes.
Ciao from Las Vegas, NV USA

29. by Lisa Morgan on Sat 19 Jan 2008 @ 17:42

I tried the elvis burgers yesterday and they were great. Use good lean mince and hardly any fat come out.
They were great... Cheers Jamie P.S I'm cooking Morroccan Stew tonight i'll let you all know how it goes. Bye for now.....

30. by Cristina on Mon 14 Jan 2008 @ 17:15

I saw this recipe on tv this weekend and just loved it!!!

31. by Pedro de Salter Cid on Mon 14 Jan 2008 @ 11:37

I used to prepare meatballs this way, but without cheese. But the best is that I fried them with olive oil and lemon juice. It just tastes wonderfull.

32. by Paul from Sydney on Tue 08 Jan 2008 @ 07:21

Replaced the tarragon with oregano and added chopped sun-dried tomatoes as well as a hint of garlic. The dinner party was a smash and everyone loved the burgers. Love your work Jamie!!

33. by Jade [Visitor] on Wed 05 Dec 2007 @ 08:24

It didn't work!

34. by Sabrina Hogan on Tue 13 Nov 2007 @ 15:37

I will keep this recipe forever. Absolutely fabulous!!!

35. by jinfero tanzil on Fri 09 Nov 2007 @ 15:17

i love your shows!your my favorite chef!i love your recipes they are brilliant,one day i wish i could work for you at the Fifteen

36. by Jessie Fletcher on Fri 02 Nov 2007 @ 18:28

I made these burgers for a dinner party and they went down a treat - you can also make tiny ones and put on crustini's as canapes!

37. by Gladys on Tue 11 Sep 2007 @ 15:29

Hey there Jamie.I'm a big fan from Singapore and just wanna say that i really liked how you did this recipe on the show.Cheers :]

38. by Alejandro "Tato" Paz on Mon 27 Aug 2007 @ 23:06

Hi Oli ! Love your show... as I can see, here in Brazil people likes your way to prepare a good meal on an ease level whithout loosing high quality and taste.
The only problems is my wife asking to me to prepare all your recipes !!!
BTW this burger received a 5* from all family, not only kids.

39. by Eliza "The Chef" Byrne on Sat 25 Aug 2007 @ 11:11

FANTASTIC! I loved it!

40. by Ricardo on Sat 11 Aug 2007 @ 14:31

Molto buonno. Fantastico!!! Il panne e il parmegiano danno um gusto speciallle.

41. by Eduardo Russo on Sat 11 Aug 2007 @ 14:26

I´ from Brazil, and almost cried with this burger... can´t wait to make one myself!!!

I just love your show!

42. by Michelle on Wed 01 Aug 2007 @ 00:10

I loved the potates showed on TV w/ this recipe! Hugs from Brazil!

43. by Belinda on Mon 23 Jul 2007 @ 10:25

Delicious, i made meatballs from basically the same recipe but added some gorgonzola in the center and then fried! Very yummy

44. by giovanna on Sun 15 Jul 2007 @ 16:03

this recepie seams like fried sicilian hamburger called polpette but with spices it's fantastic!!!

45. by Godi on Fri 29 Jun 2007 @ 17:22

I prefer soaked in milk bread rather than breadcrums. Everything else in the recipe is fantastic. Really recommendable.

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