These are quite simply the best burgers I have ever tasted. Others agree too, including my boyfriend, who, by his own admission, has tasted a lot of burgers. This is another Marcus Wareing recipe. It is available here http://www.greatbritishchefs.com/recipes/cheeseburger-recipe-caramelised-onions or in Marcus Wareing’s book, “Nutmeg & Custard”. It is served on ciabatta bread spread with humous and is topped with caramelised onions, melted emmental cheese and rocket leaves drizzled in a little olive oil.
The burgers are so moist and juicy which makes them so delicious but also means they can be quite messy to eat so you may want to consider who you choose to gorge on these with. They are so good though that you can’t help but keep going regardless of the fact that you have meat juices and humous dripping through your fingers.
The caramelised onions are one of my favourite parts of the recipe. They are so easy to make and so tasty. Just add thyme, butter and some salt and leave to sweat down. They can easily be used in other dishes too.
Given how much I love this recipe, it is no surprise to hear that I was elated to discover that Marcus Wareing has also published a version of the burger with barbecue sauce. The burger mixture is exactly the same as above. The recipe is available here http://www.marcus-wareing.com/kitchen_diaries_burger_recipe . There are quite a lot of ingredients in the sauce (most of which you will likely have in your store cupboard) but once you get all the ingredients, just pop them in a saucepan and leave to reduce for 30 minutes. I still top these burgers with some cheese and caramelised onions before drizzling on the rich barbecue sauce. And if you thought the last burgers were messy to eat, these ones take it to a whole new level!
To accompany the burger, I made some smoked sweet potatoes. The sweetness of the soft chewy potatoes caramelised in a lime, chilli and smoked paprika glaze works well against the hearty burger.
SMOKED SWEET POTATOES
3 sweet potatoes, peeled and cut into chunks 1.5 – 2cm thick
1 tbsp soft dark brown sugar
2 tsp paprika
2 tsp chili powder
1 larger or 2 small cloves of garlic
salt and pepper
- Parboil the sweet potatoes for around 5 minutes. Be careful not to cook them for too long or they will fall to pieces in the pan. You should be able to slide a knife into the potatoes but they should still feel quite firm. Drain well making sure to remove as much excess water as possible.
- Mix together the juice of the lime, sugar, spices and garlic along with a good glug of olive oil.
- Place the butter in the pan and allow to melt. Then transfer the potatoes into the pan and cook over a medium-hot heat. Allow them to coat in the butter and cook for 5 minutes.
- Then add the lime and spice mixture to the pan. Cook for a further 15 – 20 minutes until the outside of the sweet potatoes have caramelised and absorbed all of the lime mixture. You may need to reduce the heat slightly so that the potatoes don’t burn as the sugar tends to make the outside of the potatoes caramelise very quickly.
- Season the potatoes before serving.
Serve the burger and sweet potatoes and make sure to have plenty of napkins at the ready.