Big Beef Bacon Beetroot Burger with Dijonnaise Pickle Sauce
Dijonnaise and finely chopped gherkins mixed together with a little ketchup makes the perfect mustard-mayo-ketchup-pickle sauce that any tasty burger is begging to be topped with. Its also great for dipping your chips into, on sandwiches or with fish and chips – thats just a few ideas, you can come up with the rest! A brilliant burger relies on a good-quality bun to bring it all together, not too hard and not too soft, it’s definitely worth hunting down the best you can find. One of my favourite things to add to a burger is sliced beetroot. The earthiness of beetroot is a great accompaniment to smokey streaky bacon and beef. For the perfect patty shape use a round cutter, any size you like as long as its the same circumference as your bun.
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Ingredients
- Mustard Mayo Pickle Sauce:
- 120ml Maille Dijonnaise (or another brand)
- 60ml ketchup
- 16 small gherkins, finely chopped
- Burger:
- 600gm beef mince
- 1 large red onion
- 1 tbsp worcestershire sauce
- Sea salt and pepper
- 8 rashes smoked streaky bacon
- 4 quality burger buns
- 4 sliced cheddar squares
- lettuce
- 2 tomatoes, sliced
- 2 cooked beetroot, sliced
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
METHOD:
1. Combine Dijonnaise, ketchup and gerkins in a bowl, mix well and set aside in the fridge to chill.
2. Grate onion. Add to the mince along with the worcestershire sauce, salt and pepper. Mix well. Using a round cutter, make 4 patties from your mince.
3. Cook patties until browned on the outside and to your liking on the inside – I prefer medium-rare. Sprinkle some sea salt onto the patty side facing up whilst cooking.
4. When you flip your burger place a slice of cheese on top, letting it melt whilst the underside browns.
5. Lightly toast your burger buns on a griddle pan. Serve by smearing some dijonnaise sauce onto the base of your bun. then follow with lettuce, tomato, beef patty, bacon, beetroot and top with more sauce. You can use any leftover sauce for dipping fries into.
If you cant find ready made Dijonnaise, make you own by mixing 3 tsp Classic Dijon Mustard along with 2 Tbsp Mayonnaise
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