It feels like we’ve been hibernating all winter. The past few months of short, cold days and a big workload for both Tim and I have meant that we just haven’t had the time, or to be honest, inclination to fill our small house with guests. But now the sun is out, the garden is green and bright again and we are feeling a little more social.
So to celebrate the beginning of spring and the end of our self-imposed nerdy winter, we are going to have some friends round for lunch this weekend. The menu will be super simple – beautiful burgers and then a big slab of chocolate brownies. Both will be delicious, easy and suit the kids and grown-ups at our table.
Butcher’s burgers with pink sauce, cheese and cornichons
Prep 20 mins
Cook 10 mins
So-called because I ask our butcher to mince beef topside specially (on the day of cooking) and this seems to make a huge difference to the end result. With such good meat as the star ingredient, I don’t bother adding much to my patties but please do so if you prefer. Either way, these are delicious, cheap and perfect for a big group.
450g topside mince
4 slices cheddar cheese
1 cos lettuce, washed and shredded
4 sourdough rolls
100g cornichons, sliced in half
1/4 cup (75g) tomato sauce
3 tbsp mayonnaise
2 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tsp smoked paprika
Make the pink sauce first. Place all ingredients in a small mixing bowl, stir to combine and season to taste. Using your hands, season the mince in a large bowl and gently form into patties, about 2cm thick and 6cm in diameter works for us. Be gentle and don’t ‘work’ the mince too much, as this can make the patties tough.
Heat the barbeque to high. Cook patties for a couple of minutes one one side then turn over and place a slice of cheese on each pattie and cook for another 2 minutes. Meanwhile place the bread roll halves on the other side of the BBQ plate to toast up a little.
When ready to serve, put all of the fillings out for your guests to build their own burgers or do it for them; place some lettuce on each half bread roll, top with a pattie, a few cornichon halves and a dollop of pink sauce. Close with the bread roll lids and hand around lots of napkins. Yum.
What’s your go-to meal for large groups?