John Myers
Ingredients for 2 servings:
- 400 g minced meat, half and half
- 5 tomatoes, dried and marinated in oil
- 2 anchovy fillets
- 2 cloves garlic
- ½ bunch parsley, flat
- 4 slices of bacon
- 2 burger buns
- 1 onion(s)
- 3 gherkins
- salt and pepper
- 5 tbsp olive oil
- 2 tbsp ketchup
- 1 tbsp chili sauce, hot
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic cream
- 1 tsp Tabasco
- 1 tsp cane sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 11 hours 10 minutes
Finely chop the sun-dried tomatoes, anchovy fillets, garlic, and parsley and add to the mince. Mix everything thoroughly. Season with salt, pepper, and a little Tabasco. Form into two patties, approximately 200g each. Stir the marinade ingredients vigorously with a whisk. Pour the marinade onto the patties, spread evenly, and cover with cling film. Refrigerate for 8-10 hours. Preheat the oven to 200°C. Line an oven tray with baking paper. Place the patties on top, pour on the remaining marinade, and bake for 15-20 minutes. Meanwhile, fry the bacon strips until crisp and set aside. In the same pan, absorb any excess fat with kitchen paper. Place the buns in the pan, cut-side down, and fry until very crisp. Now top the hamburgers: Spread mayonnaise on the underside of the buns, then place the hot patties, bacon, finely sliced cucumber, and thin onion rings on top. Finally, top with ketchup mixed with ground pepper and mayonnaise. If desired, add a lettuce leaf. Place the top of the bun on top and serve.
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