THE ULTIMATE BURGER
Makes 2

I like to use freshly minced veal for burgers. English veal is particularly good for burgers because it has a slightly fuller flavour, and for an ultimate treat you could mince through a nice chunk of fresh foie gras. The secret of a good burger is to mix it unseasoned as salt makes it weep. Instead, flavour with Worcestershire sauce and season as it sizzles in the pan. Then serve topped with some beautifully caramelised sliced red onions. Serve with the usual suspects of gherkins, dill pickle and cos lettuce, but you might also like to add shavings of fresh parmesan.

1 large red onion, sliced thinly
3 tbsp olive oil and extra for cooking burgers
1 small sprig fresh thyme
1 tsp soft brown sugar
1 tbsp balsamic vinegar
300g fresh minced veal
1 tbsp Worcestershire sauce
2 large fresh baps or ciabatta buns
Sea salt and freshly ground black pepper

TO SERVE:

Selection of sliced tomatoes, gherkins or dill pickles, cos lettuce leaves, shavings of fresh parmesan cheese

1 Make the relish. Sauté the onions in the 3 tbsp oil with the thyme, the sugar and some seasoning for about 15 minutes, stirring occasionally until softened. Then stir in the balsamic and cook until reduced. Set aside to cool.
2 Mix the veal with the sauce and then shape into two neatly rounded burgers, approximately 10-12cm diameter. Heat a non-stick pan until quite hot, swirl around some extra oil and fry the burgers for about 3-4 minutes each side until nicely browned and still a bit bouncy when pressed, longer if you like them veering on well done. Season both
sides as they cook.
3 In the meantime, prepare your choice of garnishes. Split the baps and lightly toast. Sandwich the burgers with the onion relish and the other garnishes of your choice, and eat with your hands.

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