A Classy take on Junk Food
Clean eating is great and all but who isn’t familiar with the sudden crave for junk food? Few things can beat a good ol’ burger & fries and there is no need to completely forego this divine pleasure.
But you might as well do it in style.
A gourmet-ish take on the classic burger recipe, homemade with the finest ingredients, this variation proposes a cleaner way to eat dirty. I came up with it during my cooking spree in Quito and found it to be positively mouth-watering.
I use a super-minimal, 2 ingredient approach for the preparation of the actual burger. This allows for the rest of the flavours to make a statement too, without overpowering the palate.
I also make the burgers slightly smaller than the standard size (calorie damage-control of sorts).
This recipe is simple to prepare and utterly delicious – Junk Food at its finest.
INGREDIENTS (Makes 4 Burgers)
- 300g quality minced beef
- 1 medium sized onion
- Spinach leaves
- A few coriander sprigs
- 8 baby tomatoes
- 4 small burger buns (any type you prefer)
- Salt & pepper
- Olive oil
- Mayonnaise, mustard & ketchup (an optional must!)
- Roughly chop the onion and mix well with the minced beef. Add salt & pepper. Divide into 4 and form burger-shaped patties. Place in fridge for at least half an hour to firm up.
- Remove from fridge, drizzle with a little olive oil and place in hot pan. Let cook for ~3 mins each side (more if you like your meat well-done, but avoid overkilling it – the burgers must remain succulent), pressing them flat with a spatula from time to time.
- In the meantime mix the mayonnaise with mustard & ketchup and halve the tomatoes. While at it, halve the burger buns as well.
- Remove the burgers from the pan, wipe the juices (no need to be completely thorough) and throw in the buns. Toast them for a few seconds, flip sides and repeat.
- Take the bottom part of each bun and spread with mayo mix. Layer a couple of spinach leaves on top, followed by the burger. Top each burger with 4 tomato halves and a couple of coriander sprigs. Seal with the top part of the bun, after treating it to another mayo-mix layer.
- Serve with french fries, à volonté, prepared either traditionally or in the oven (go clean eating!). Keep the mayo mix handy for extra spreading.
- Eat immediately.
– As long as the ingredients are good quality, this recipe is 100% fail-proof and guaranteed to satisfy.
– You can adjust size to make party sliders
P.S.: Bon Appétit