My typical “open burger”

We love burger night here. Build-your-own gooey taste party which has no chance of actually fitting in your mouth. I’ve taken to making open sandwiches instead for this very reason!!

This depends on the ingredients you want. If you’re planning to make your own pickled cucumbers and beetroot, smoke bacon, make your own sauces etc it will take a few days (weeks) longer! If it’s all ready, then it just takes as much time as you need to make the burgers – around an hour if you have happy helpers to assemble a decent condiment selection.

30g butter
½ punnet Swiss brown mushrooms
1½ onions (left over from patties)
2 cloves of garlic, minced
40ml dry white wine
100ml onion paste

Burger patties – 500g of meat will yield about 6 patties or 4 full-sized patties and 6 slider-sized patties

Brioche buns
Bacon – 2 small pieces per person
Eggs – 1 per person
Bread & butter pickles (home made or bought)
Pickled beetroot (cook the beetroot in the brine or boil in water before preserving if you want it soft)
Pineapple rings
Burger sauce
BBQ sauce – home made or whatever your current favourite is!

Prepare whatever you can in advance for quick and easy assembly once the patties are cooked.

1 – Melt the butter in a frying pan and sauté the onions, garlic and mushrooms until they start to caramelise. Add the wine and onion paste and cook over a low heat until reduced and rich in flavour. Reheat just before serving.

2 – Cook the burger patties. Halfway through, cook the bacon and in the last few minutes add the eggs. While this is going on, somebody should be helping by setting up the table with all of the required condiments.

3 – Assemble the burgers (or better still, get everyone to build their own) and try not to make a huge mess while you eat.