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Bologna burger
- Prep time:
- 10 mins, plus 20 minutes marinating
- Cook time:
- 10 mins
- Serves:
- 2
A hearty mixture of pork, veal and beef mince makes for a beautifully toothsome burger in a recipe by Arthur Potts Dawson
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Ingredients
For the burger
- 100g minced pork
- 100g minced veal
- 100g minced beef
For the tomato relish
- 2 beef Tomatoes, core and seeds removed, flesh diced
- 1 red chilli, seeds and pith removed, chopped
- 2 cloves Garlic, 1 finely chopped, 1 crushed
- 1 tbsp Olive oil
- pinch Sugar
- 1 tbsp chopped, fresh Oregano
For the barbecue sauce
To serve
- 1 Spanish white Onion, sliced into rings
- 1 Iceberg Lettuce
- handful gherkins
- Ogleshield cheese
- 2 burger buns
Method
1. For the burger: mix the three minces together in a bowl and season well with salt and freshly ground black pepper. With damp hands, shape the mixture into two patties.2. For the tomato relish: mix the diced tomato with the chilli and chopped garlic clove together in a bowl. Add the olive oil and a pinch of sugar, then stir in the oregano and season with salt and freshly ground black pepper. Mix well and set aside for 15-20 minutes.
3. For the barbecue sauce: mix the soy sauce, ketchup, Worcestershire sauce and honey together in a small bowl, then stir in the crushed garlic.
4. Heat the barbecue and grill the burger patties for 3-4 minutes on each side, or until cooked through. (Alternatively, grill the burger patties on a hot griddle pan for the same amount of time.) Place the slices of cheese over the patties during the last minute of cooking and add the burger buns to the barbecue to warm through for one minute.
5. To serve spread one tablespoon of the barbecue sauce over one side of the bun, then lay over a few lettuce leaves and place the burger patty on top. Place a few onion rings over, add the sliced gherkins and top with the tomato relish. Drizzle over a bit more barbecue sauce, then top with the second half of the bun.
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View all comments (7)No video on my screen either
no video on my screen!
No video on my screen either!
I didn't see any video at all!
Use some breadcrumbs to the meat together, then an egg to hold the meat,makes it easier to handle.
All i saw was a Neutragena blackhead eliminating video - think you've got your wires crossed. Now I can't get the answer to the 'One touch' kitchen gadgets competition!!