I’m not sure about you, but I reckon homemade burgers are the best. I have read about burger connoisseurs that have mastered the secret to the perfect burger, of course I’d love to try one of their creations. But until then, I don’t mind making my own.
I think the basics of a sensational burger are good mince, the right meat to condiment ratio and how you layer that thing up. I’m not a fan of soggy lettuce, so if I get what would be a fantastic burger and the lettuce is all hot and wilted, I lose interest pretty fast. Putting the lettuce below the patty just won’t work. The cheese also needs to be melted, and the onion caramelised or at the very least fried a little. In this burger I used red onion and I kept it raw as I love raw red onion. However if I was to add brown onion I would definitely fry it first.
The final and most important part of a solid burger in my opinion is the sauce. The sauce is everything. Have a great burger with average sauce and you’re just not doing it any justice. I recently had the wonderful opportunity of sharing a few recipes containing Roza’s Gourmet Sauces (this is not a sponsored post, I’m just sharing some history behind the sauce) and so I just knew one of the sauces had to end up in a burger.
Mango chutney atop a spiced burger is what happened. This recipe was featured first on Roza’s site, but it’s too easy and too good not to share it here with you. Since I have declared I am now trying to make as much as I can myself from scratch, these burgers are up there on my list, including the little buns. You can also get the kids to help, so much fun and healthy homemade goodness.
You can find the bun recipe from my previous post here.
Burgers // makes 6 mini burgers
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon cumin
Freshly ground sea salt and black pepper (don’t be stingy when seasoning)
Vegetable oil for grilling
Combine all burger ingredients in a bowl. Divide into 6 equal portions and roll each portion into a ball.
Heat grill, brush lightly with vegetable oil. Flatten patties and place on heated grill. Cook for 5 minutes before turning for another 5 minutes, or until cooked through.
To assemble burgers:
Slice buns in half. Place bottom half of bun down, place patty on top, then cheese (you want it to melt atop the patty yeah? Of course yeah!). Place lettuce on top of cheese, add slices of red onion (or fried brown onion), and smother with a generous spoonful of your favourite chutney (preferably Roza’s Mango Chutney) before finishing with the sesame bun top.
Disclosure: Roza’s Gourmet Sauces gifted me with a range of sauces to sample.