The Perfect Burger - Recipe by Executive Chef, Gary Robinson

Food & Drink

Recipe by Executive Chef, Gary Robinson

For the burgers:

600g best quality beef mince with a decent fat to meat ratio
A couple of teaspoons each of wholegrain mustard, ketchup and Worcestershire sauce
Few dashes of Tabasco sauce
Sea salt and ground black pepper

For the onion relish:

2 red onions, finely sliced
50g butter
1 tblsp demerara sugar
1 tblsp sherry vinegar

To serve:

4 soft morning rolls, halved
Small bunch of thyme and good olive oil
Decent mayonnaise, ketchup and mustard
A few leaves of butter lettuce and slices of tomato


Get the onion relish on first by frying the onions slowly in the butter until soft. Add the sugar first for a few minutes, then the vinegar and cook until sticky and caramelised.

Mix the mince with the mustard, ketchup, Worcestershire sauce and Tabasco together and season well. Do this at the very last minute and cook pretty much straight away.

Shape into four patties and then place them straight onto a grill pan or hot barbecue. Cook them for anywhere between 5 and 10 minutes depending on your level of doneness, turning a few times throughout.

While the burgers rest for a minute or two off the heat, toast the cut side of the rolls, brushing with the bunch of thyme that’s been dipped in the olive oil.

Assemble the burgers in whatever order and manner you see fit. This bit is absolutely up to you. Personally my construction would be along these lines: from the bottom up – bottom half of roll, mayonnaise, mustard, lettuce, tomato, pattie, onion relish, sliced pickles, mustard, mayonnaise, top half of roll. Extra pickles, fries and a beer on the side. Personally, Pilot Unfined Vienna Pale, brewed in Leith, hits the spot perfectly.


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