Today’s post comes from James Berry, head chef at The Stables. With August over and things slowing down a bit, I had the chance to breathe again and to go through a large pile of guest comment cards and I found a recurring trend. It would seem that people love the Torridon Double Beef Burger – some people have been kind enough to call it the best burger in Scotland – and they would really like the recipe. So here it is.
Lean, good quality mince
Mature Scottish cheddar
Fresh floured baps
Salt and pepper
Take the lean mince (preferably from your local butcher) and mix with finely diced red and brown onions, ketchup, Worcestershire, Tabasco and H.P. sauce. Add the sauces to taste, being sure not to add to much as this will make the patties fall apart. Add some mixed herbs, salt and pepper and mix thoroughly.
To assemble- take roughly 5oz of the mix and shape into patties. Chill the patties in the fridge for about half an hour to an hour before cooking, this will make them easier to work with.
Skin and halve the onions. I use brown onions, but red onions will work just as well. Slice the onions into 0.5cm thick pieces and sweat in a saucepan. Once the onions are opaque and soft brown sugar and balsamic vinegar, about three parts sugar to one part vinegar, and simmer gently for ten to fifteen minutes.
Now to assemble the burger.
Take your floured bap, layer some rocket and tomato. Next comes the pattie. it is always a good idea to let it rest for a couple of minutes once it comes out of the oven. This allows it to drop some of its juices and you don’t end up with a soggy bap. Once the pattie is on, place your cheddar and caramelized onions on top and voila, your very own ‘Torridon double beef burger’.
As a serving suggestion the burger goes amazingly well with a pint of the good stuff!