It’s been two weeks since lockdown began and if you’re missing your fast-food fix, then John Torode is showing us how to rustle up a takeaway classic, fakeaway style - John’s fakeaway quarter pounder!
Serves: This makes 4 burgers or two double burgers
For the burgers
250g beef mince
For the sauce
3 tbsp mayonnaise
1 tsp Dijon mustard
Pinch of onion salt and garlic salt (optional)
1 tsp ketchup
Splash of white wine vinegar
For the garnish
4 slices bacon
1 tbsp oil
Salt and pepper
4 soft burger buns
4 slices of processed cheese
1 large pickle, sliced lengthways
Quarter of an iceberg or similar lettuce, shredded
1 large tomato, sliced thinly
To make the burger patties simply take the meat and put into a large bowl, using a fork mix it a little. Using your hands, divide the mix into 4 even amounts and roll each into a ball.
Next, take two pieces of greaseproof paper, place the ball of mince in the middle and squash it down to a little larger than the burger bun, it should be quite thin. Leave to one side
Cook the bacon and set aside
Next, make the burger sauce by mixing together all of the sauce ingredients
Now place everything on a bench ready for the assembly - heat a pan over a high heat. Once hot, brush the patties with some oil and season well with salt and pepper. If you are cooking indoors, open the doors and windows as it may get smoky.
Place the patties in the pan, they MUST sizzle. Cook the patties for 90 seconds on each side.
As they cook, split the burger buns into two or three depending on what sort of burger you are making
Once the patties have been cooked on both sides, add a slice of cheese on top of the patty and cook for a further 1 minute, letting the cheese melt. Take the cooked patty from the pan and put on a plate to rest
For added flavour put the top and the bottom of the burger buns into the pan to soak up all the juice and toast a little
Now assemble - from the bottom part of the bun up, start with a blob of sauce, then your bacon, the patty, tomato, gherkin, lettuce and another blob of sauce and then the top bun
Serve with crispy potato skins (potato skins with a little oil and baked in the oven) and enjoy
John's top tip
For a three tiered burger cut the bun into three, and assemble from bottom up - bun, sauce, bacon, patty, sauce, middle bun, tomato, patty, sauce, gherkin and lettuce (all the garnish you would use on a regular size burger but smaller amounts)