Recently I ‘invested’ in a burger press and so now looking to get the best return on my investment, I am making a lot of burgers. During a conversation with my friend Katie about the press, she mentioned her husband’s gherkin burger. I was instantly sold as I love a gherkin with a burger.

Pondering on this for a while I got inspired and thought I would utilise the press to use another of my favourite pickles, onions!

So after a little chopping and measuring, I ended up with a patty that cooked well, stayed together and tasted great. The onions made up 30% of the mix and when topped with marinated roasted red peppers (from a jar) it was all balanced out nicely and provided a little sweetness. A little lettuce for a touch of green and it was a simple and clean burger.

Also, I am able to justify the burger press ‘investment’!

Step 1 - Make the patty

• In a big bowl add all the ingredients for the patty

• Get stuck in with your hands and mix it well until its well combined

• Split them into the balls weighing 190g each

• Make them into burgers, either in a press or shape them by hand

Step 2 - Cook

• Heat some oil and butter in a pan and add the burger

• Turn the burger once and add a large knob of butter to the pan

• Baste the burger making sure that the sides get a good coating in hot fat

• Once ready set aside to rest whilst you finish and assemble

Step 3 - Assemble

• Slice the gem lettuce and roasted red peppers

• Cut the bun and toast the cut sides

• Once done, add the lettuce then burger

• Top with the sliced peppers and cap with the other half of the bun

Pickled Onion Burger

Patty

• 500g steak mince 15% fat or more

• 50g bread crumbs

• 1 egg

• Ground black pepper

• 1 tsp garlic powder

• 150g chopped pickled onions

• Squirt of Ketchup

• Heaped tsp of dijon mustard

The rest

• Bun of choice

• Baby gem lettuce

• Roasted red peppers