Trev's Gourmet Burger - All-Beef Patty with Crumbed Camembert, Bacon and Roast Red Pepper Relish!!!
Recipe type: Burgers / Beef
This gourmet burger is all good - 150g all beef patty with another patty of crumbed camembert, topped with crispy bacon and roasted red pepper relish -- you should need a license to eat a burger like this!!!
For the Patties
- 150g Ground sirloin
- 150g Ground rump
- 1 Tsp Salt
For the Relish
- 1 Large Red Pepper
- 1 Medium Onion
- 30ml Balsamic vinegar
- 30g Butter
- Salt to taste
For the Camembert
- ¼ Cup finely crushed cornfalkes mixed with ¼ cup all-purpose flour
- ¼ Cup cornflour
- 1 Eggs lightly beaten
- 2 Large burger buns
- 4 Rashers streaky bacon
- Starting with the relish, scorch the skin of the red pepper with your blowtorch, gas hob, or under the grill. Place the pepper in a plastic packet, tie the top and allow the pepper to sweat.
- While the pepper sweats, chop the onion.
- Remove the pepper from the bag and scrape the skin from the pepper. Chop the whole pepper into cubes.
- Heat a pan over medium high heat and add the butter. When the butter is bubbling, add the pepper and onion and fry this for 10 min until it is well browned and caramelized. Add the balsamic vinegar and stir this for 60 seconds until the vinegar has thickened to a sticky syrup and coated everything.
- Remove this from the heat and transfer it to a jug. Using your stick blender, puree the relish then keep it warm on the side.
- Next in line is the camembert. For the coating combine the flour with the finely crushed cornflakes and measure out the cornflour. Whisk the eggs briefly.
- Hold the camembert round on its side and cut through the cheese, effectively giving you 2 rounds.
- Dip one of the rounds in the egg, then dredge it in the cornflour.
- Dip the cheese in the egg making sure to wet all of the cornflour.
- Dredge the cheese in the cornflake mixture making to get a good solid coating.
- Return the cheese to the egg making sure to wet all of the cornflake mixture, then second coating of the cornflake mixture. Make sure to get a good solid coating.
- Repeat this with the second round of cheese, then transfer both rounds to a platter and allow the coating to set for 20 minutes.
- My burger mix is 50% ground sirloin mixed with 50% rump, with a fat content of 20%. This is just a recommendation - you can use a good quality ready-made patties of 150g each.
- Place the mince in a bowl with 1 teaspoonful of salt and mix well. The salt reacts with the protein binding the meat.... there is no need for egg. Go ahead and form your 2 patties by hand or using a press. Place the patties between 2 pieces of foil and flatten out until they are the slightly bigger than the burger buns. When flattening them out make sure to make the center thinner than the edges, this helps keep the patty flat when it cooks.
- Put the patties in the freezer while you continue.
- Cut and butter the buns, then toast them in a large pan until crisp and lightly browned on the inside.
- Remove the buns from the pan then add the bacon the pan. Fry the bacon until well browned, then remove.
- Remove the patties from the freezer and add them to the pan. Fry the patties for 3 minutes per side, then remove these from the pan.
- Add 300ml of oil to the pan, allow the oil to heat for a minute, then add the camembert. Fry the camembert for 3 minutes, turning after 90 seconds. Remove the camembert from the pan.
- Dress the buns with a healthy bed of lettuce and top this with a little of the relish. Top this with a patty, then the bacon.
- Finish the burger off with the camembert and a bit more relish, then serve your masterpiece immediately with the accompaniments of your choice.