I've got a totally epic way to upgrade your homemade burger and I've been making burgers
for years and years, and you know what I think this one might be my most exciting one yet.
My loaded beef burger with sweet roasted peppers, pickles and cheese stuffed inside the patty,
and cooked with clever hacks to deliver the ultimate ooze really is another level. So,
where do homemade burgers start? With good minced meat. I've got 400 grams of lovely minced beef,
now in a time where we're all talking about meat reduction being healthier I want to give you a
fantastic hack. I do this with my family, we love it, we've got beautiful lentils here. Now
I know what you're thinking, lentils lentils I don't like them this that and the other,
but if you've just got a bowl of lentils, yeah probably they're not gonna be great,
you've gotta dress them up. And in here we can use lentils and you can up the veg and reduce the
meat. It's not just good for the planet you know, it's good for you and it's good for your wallet,
triple whammy. Okay so you can just use a bowl and massage the two together. What I quite like to do
is just use a little food processor to pulse some extra flavor in. So in we're gonna go with the
lentils. These lentils you can get 250 gram packs. Then we're gonna go in with the 400 grams of the
lovely minced meat. We can season that up with plenty of black pepper, a little pinch of salt,
but then we want to get some flavour in there. I've got classic pickles, pickled onions,
and little cornichons, so when you bite into the burger you're going to get that tang. So what I'm
going to do is put you know 3 or 4 cornichons in to the blender. I'm just going to pulse it up...
30 seconds. And you'll see the texture start to change a little bit.
See it change? Yeah! So, as soon as that's happened I want to divide it into four.
Let me show you the technique of stuffing right, you take that lump of minced meat just use your
hands to push it out about 15 centimetres. It's about a centimetre in thickness,
and I know that looks like a big burger but we're going to fold it back on itself and
we're going to stuff it, that's the whole thing about this burger. It's literally child's play.
So get those patties pushed out to roughly 15 centimetres okay? Let me just wash my hands. Okay.
I want to grab myself a knife, let's get some cornichons, little sweet pickled onions.
These jarred peppers, one of these should be more than enough.
And then just finely slice it like that. These are so sweet and delicious and the colour's amazing,
look at that. And then, cheddar. 25 grams per burger is more than enough. Take
a little pile of our cornichons and our pickled onions, we'll go in with a few bits of that lovely
pepper, cheese just sort of press it down. What we're going to do is fold this meat back over
the top here, very simple. So we're stuffing the sides back up like this and then we're gathering
it like a little pleat, can you see? So it's not perfect yet but we'll keep kind of pinching it,
right? So that's your patty that's your stuffed patty. So let me show you this second one,
this one is for little Buddy my boy. He loves a burger as we all do. And this
is the perfect job that you can get done in advance. So let's get cooking. Pan on,
medium-high heat. So patty in the pan. We're going to cook that for 1 minute on each side.
What I like to do is use the side of the pan as your friend. As we push this patty around we
push it up against the side just to get the sides nice and gnarly as well, and you can just rotate
that around getting that crispiness around there look at that! Smells amazing. So that'd had a
minute and have a little flip. As soon as it's had a little flip let's get our mustard and we're
literally going to paint this on the burger. Dijon mustard always great, flip it again.
Second side. What's amazing is when you put that mustard
on the patty and you cook it it completely transforms, it's not hot, it's not overwhelming,
it's not aggressive, but the flavour is absolutely amazing. Give that a little shake. And then,
one last time... So it's that simple 1 minute each side then 1 minute each side with the mustard.
That's what it looks like, gnarly and gorgeous, then get a nice bun and this
is where there's another twist because we're going to go into that bun
like that and then we cut it in half. And then it goes back in to the pan,
and you can mop up all those juices. After about 30 seconds, a minute, it will finish off cooking
that patty beautifully, it'll go golden gnarly, you'll toast the buns and you'll get a lovely ooze
from that cheese look at that if I just give it a little squeeze... gorgeous. Really really nice.
So that my friends is a burger. Look at that it's exciting, stuffed packed with flavour. So tasty,
that tang of the cornichon, the pickled onion, the sweet peppers, is so good with the beef.
That is a brilliant one-pan wonder.