Simon's winning burgers

Inspired by his time in the US, Simon Delaney’s homage to the classic American diner burger is a sure fire crowd pleaser. From the brioche bun to our finest* Irish Angus steak mince topped with a zingy sauce and a slice of hot pastrami to seal the deal.

Servings: 4 people

Preparation

1. Preheat the oven to 175 ºC. In a bowl, add the Worcester sauce, the Chinese five-spice mix, the mince and season well with salt and pepper. Mix the spices into the beef then divide the mixture into four 240g balls. Wet your hands with cold water and shape the meatballs into burger patties about 1 inch thick. Pop them onto a lined baking tray, cover and leave in the fridge for 30 mins.

2. To make the sauce, in a small bowl, mix together the smoked paprika, hoisin sauce, mayo, chopped gherkins and lemon juice.

3. To cook the burgers, put an ovenproof pan over a medium heat. Bring the burgers to room temperature before you cook them. Add a little olive oil to your pan, get it nice and hot, and add the burgers. Cook them for about 2 mins on each side. Then place the pan into the oven and cook for about 6 minutes or until done.

4. When ready, take the burgers out of the oven, but leave them in the pan. Place a slice of cheese and a couple of slices of the pastrami over burger and pop them back into the oven, and turn the oven off. This will heat the pastrami and melt the cheese.

5. In another small pan, add a drizzle of olive oil and a knob of butter and sweat down your onions until coloured and soft. Then drain on kitchen paper.

6. To serve, spread a little melted butter on the brioche burger buns and heat them in your pan for a minute. Next, spread some of your burger sauce on both halves of the bun and then layer on some lettuce, tomato and onions. Add the burger, cheese and pastrami, then skewer the bun top and enjoy.

Little Help: Try pairing Simon’s sauce with chicken or our burger range.

Ingredients

For the burgers:

  • 960g Tesco finest* Irish Angus steak mince
  • 2 tbsp worcestershire sauce
  • 1 tsp Chinese five-spice
  • Salt and pepper, to season
  • For the burger sauce:
  • 1 tsp smoked paprika
  • 100ml hoisin sauce
  • 2 tbsp mayonnaise
  • 2 small gherkins, chopped
  • Juice of half a lemon

To serve:

  • Tesco brioche burger bun 4-pack
  • 8 slices Emmental
  • 8 slices of Tesco pastrami
  • 2 knobs of butter, melted
  • 1 medium red onion, sliced
  • 2 beef tomatoes, sliced
  • 1 Baby Gem lettuce
  • Olive oil

Ingredients

For the burgers:

  • 960g Tesco finest* Irish Angus steak mince
  • 2 tbsp worcestershire sauce
  • 1 tsp Chinese five-spice
  • Salt and pepper, to season
  • For the burger sauce:
  • 1 tsp smoked paprika
  • 100ml hoisin sauce
  • 2 tbsp mayonnaise
  • 2 small gherkins, chopped
  • Juice of half a lemon

To serve:

  • Tesco brioche burger bun 4-pack
  • 8 slices Emmental
  • 8 slices of Tesco pastrami
  • 2 knobs of butter, melted
  • 1 medium red onion, sliced
  • 2 beef tomatoes, sliced
  • 1 Baby Gem lettuce
  • Olive oil

Preparation

1. Preheat the oven to 175 ºC. In a bowl, add the Worcester sauce, the Chinese five-spice mix, the mince and season well with salt and pepper. Mix the spices into the beef then divide the mixture into four 240g balls. Wet your hands with cold water and shape the meatballs into burger patties about 1 inch thick. Pop them onto a lined baking tray, cover and leave in the fridge for 30 mins.

2. To make the sauce, in a small bowl, mix together the smoked paprika, hoisin sauce, mayo, chopped gherkins and lemon juice.

3. To cook the burgers, put an ovenproof pan over a medium heat. Bring the burgers to room temperature before you cook them. Add a little olive oil to your pan, get it nice and hot, and add the burgers. Cook them for about 2 mins on each side. Then place the pan into the oven and cook for about 6 minutes or until done.

4. When ready, take the burgers out of the oven, but leave them in the pan. Place a slice of cheese and a couple of slices of the pastrami over burger and pop them back into the oven, and turn the oven off. This will heat the pastrami and melt the cheese.

5. In another small pan, add a drizzle of olive oil and a knob of butter and sweat down your onions until coloured and soft. Then drain on kitchen paper.

6. To serve, spread a little melted butter on the brioche burger buns and heat them in your pan for a minute. Next, spread some of your burger sauce on both halves of the bun and then layer on some lettuce, tomato and onions. Add the burger, cheese and pastrami, then skewer the bun top and enjoy.

Little Help: Try pairing Simon’s sauce with chicken or our burger range.