The Perfect Burger
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
175 g/6 oz fresh lean beef, such as topside, minced 2 shallots, finely chopped tbsp Worcestershire sauce, or to taste pepper 2 sprays sunflower oil 2 onions, thinly sliced 4 beef tomatoes 1-2 garlic cloves, peeled tomato ketchup, to serve (optional).
1 Put the beef mince in a bowl and add the shallots, Worcestershire sauce and pepper to taste. Mix together then, with damp hands, shape into 4 equal-sized burgers. Place the burgers on a plate, cover lightly with clingfilm and chill in the refrigerator until required. 2 Preheat the grill to high and line the grill rack with foil. Heat a non-stick frying pan, spray with the oil and add the sliced onion. Cook over a low heat for 12-15 minutes, stirring frequently until the onions are tender. Keep warm if necessary. 3 Cut the tomatoes into thick slices and the garlic cloves into slivers. Stud the tomatoes with the garlic and place on the grill rack together with the burgers. 4 Cook the burgers for 3-4 minutes on each side, or according to personal preference. If the tomatoes are cooking too quickly, either remove them and add a little later or remove and keep warm. 5 Serve each burger between the thick tomato slices with the onion garnish, and ketchup if using.
calories per burger 99