Ingredients
400g minced beef steak
8g Knorr Beef Bouillon Powder
4 tsp Knorr Professional Deep Smoke Booster
150g Hellmann’s Professional Mayonnaise
80ml vegetable oil
2 brioche buns, sliced
100g mature cheddar (2 slices)
1⁄4 round lettuce, leaves separated
1 beef tomato sliced in to 4
4 large gherkins, sliced
½ red onion, sliced
Method
- Put the minced meat in a large bowl and season with KNORR Beef Bouillon Powder, then divide into 2 and form into patties. Set on a plate, cover and place in the fridge for one hour to firm up.
- Meanwhile, prepare your barbecue (if using) until the flames have died down and the coals are just glowing.
- Whisk 2 tsp of KNORR Professional Deep Smoke Booster into the HELLMANN’S Professional Mayonnaise and set aside.
- Rub the patties with some vegetable oil, then place on the barbecue and chargrill on each side for three or four minutes. (Alternatively cook over a high heat on a griddle pan.)
- Spoon a little of the smoky HELLMANN’S Professional Mayonnaise on the cut side of each brioche and then place down onto the barbecue or pan and cook for one minute, before setting aside.
- Mix 2 tsp of KNORR Professional Deep Smoke Booster with 1 tsp of vegetable oil and brush the burgers liberally on both sides before removing from the heat and topping with the cheese slice. Leave in the pan or place on a tray and cover if possible, to help melt the cheese.
- To assemble the burger, spoon half the remaining smoky mayo on the bottom half of each toasted bun.
- Gently place the lettuce, tomatoes, the burger with cheese, gherkins and red onion on top, then divide the last of the smoky mayonnaise to the toasted side of each bun lid and press gently on top of the burger stack so the mayonnaise oozes out.
- Place the burgers on serving plates and secure with wooden skewers to keep them together.
