Chef Stephanie Moon is a renowned British chef and head chef at Rudding Park Country Hotel, Harrogate, North Yorkshire. Her burger recipe is one of the best sellers at the restaurant, no wonder as it is quick and easy to make, and delicious. The success of the burger is dependent on using good, locally sourced beef; nothing else will do.
- 2 ½ cups/ 600g organic minced beef
- 1 tsp Lea and Perrins Sauce
- 2 medium shallots, minced
- 4 mini gherkins (or ½ large one), minced
- 2 tsp capers
- 1 heaped tsp tomato ketchup
- salt and pepper
- 4 tbsp vegetable oil for frying
- 4 rashers organic bacon
- 4 sesame seed burger buns
Method Heat the oven 350°F/180°C/Gas 4
Place all the ingredient in a large bowl and mix together thoroughly. Season with a good pinch of salt and pepper.
Divide the mixture into four and form into classic burger shapes using a palette knife or use a 2½ inch/6cm ring mould form the four burgers from the mixture.
Heat the vegetable oil in a frying pan. Place the burgers in the pan and cook on both sides for approximately 2 minutes each side over a moderate heat until golden brown. Use a palette knife to flip the burgers over. Once brown on both sides place in the oven 6 minutes. Meanwhile, grill the bacon for 5 mins under a hot grill until crisp. Place each cooked burger in a sesame bun topped with a slice of bacon. Serve with hand cut fries, relish and onion rings (optional).