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Big Mick

Julie Goodwin's Recipe - Big Mick

Mick is my husband, and he is big – 6 foot 7 tall, or 2 metres if you are more the metric type. He has quite a fondness for this burger. That’s why I call it the Big Mick. That’s the only reason.

Serves:

Makes 4 burgers

Preparation Time:

20 minutes

Cooking Time:

Under 10 minutes

Ingredients

For the patties:
500g premium beef mince
½ tsp salt and freshly ground black pepper

For the burger:
4 hamburger buns
8 small slices of Jarlsberg or other mild cheese
½ small iceberg lettuce, leaves finely shredded
2 white salad onions, finely chopped
1 cup burger sauce
2 gherkins, sliced thinly

Method

  1. Combine the mince, salt and pepper in a bowl. Work the mince with your hands until it is holding together. Using damp hands, divide the mince into 8 and form into thin patties, about the same size as or slightly bigger than the burger bun.
  2. In a large chef’s pan over medium high heat, place 1 teaspoon of oil and cook 4 patties for 2 minutes each side or until browned on the outside and just cooked through. Set aside, covered with foil. Repeat with the other 4 patties.
  3. To assemble the burgers, split the bun horizontally into 3. On the bottom piece, spread a generous amount of burger sauce. Top with shredded lettuce, chopped onion, a cooked patty and a slice of cheese. Top with a couple of gherkin slices. Place the middle part of the bun on top and repeat with the sauce, lettuce, meat and gherkins. Place the top of the bun on top and serve immediately.

Credits:

Julie Goodwin’s Homemade Takeaway, by Julie Goodwin, Hachette, RRP: $39.99

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