American Hamburger on Brioche Bun


For the Burger


700 grams of lean ground beef

1 small yellow onion, diced fine

4 cloves of garlic, shredded

1 tbsp dried oregano

1 tbsp dried parsley

1 tbsp dried rosemary

1 tsp Worcestershire sauce

1 egg

4 tbsp brown rice bread crumbs

salt and pepper to taste

*Rapeseed oil for frying


Take a large bowl and add all the ingredients. Mix well with your hands to ensure everything is completely blended. Form into palm size patties. Let rest in the fridge for 30 minutes. When ready to cook, heat a skillet pan with a little bit of heat resistant oil, such as rapeseed or avocado, and heat to high. Brown the patties on both sides and reduce heat to medium low and cook through. Flipping the patties as you cook tends to create a more even color and even cooking within the burger.



For the Toppings


1 large heirloom tomato

four brioche buns

1 head of gem lettuce

4 tablespoons fresh mayonnaise

ketchup to taste

four slices of chedder cheese


Preheat grill to 200 celsius. Slice tomato into four even slices and save the tops and bottoms for another purpose. Place neatly in a small serving bowl. Slice open your buns and place onto a cookie sheet with some baking paper. Roast under a grill for two or three minutes.  Serve the lettuce in bowls in whole leaf form, and ask your guests (or yourself) if they would like you to reheat the hamburgers with the cheese melted on top of the burger, in which you can do under the hot grill in two minutes, or place into a side dish alongside small bowls of ketchup and mayonnaise.



For the Truffle Mayonnaise


2 egg yolks

1 100ml bottle of white truffle oil

100ml extra virgin olive oil

3 cloves of garlic

3 tbsp chardonnay vinegar

1 tsp onion powder

juice of one lemon

½ teaspoon of truffle salt

*optional: 2 black truffles from a jar


Add all ingredients into a food processor, less the oils. Blend to loosen and grind the ingredients. Then you will take your oil bottle and position it far above the open nozzle of the processor, and start pouring the oil in, creating a very tiny stream of liquid as the processor runs on medium/high, keeping it far above the open nozzle at all times. Do this until all of the oil is used, and check for seasoning. It should be thick like a yoghurt. If not thick enough to your liking, add a more a neutral oil such as rapeseed. Can last in fridge for up to 3 weeks. 


*Suggested Sides


Roasted new potatoes

Pomme frites

Pickles of any kind

Cole Slaw

Potato salad

Green salad with chives and Avocado

Four Avocados

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