The Brazil grill burger

The Brazil grill burger

  • makes 8
  • A little effort

All the flavours of Brazil crammed into one epic mouthful – it’s a bit of extra effort but take the challenge and you’ll be rewarded with a gold-medal burger

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Ingredients

  • peri peri sauce 3-4 tbsp
  • brown sugar 1 tbsp
  • streaky bacon 16 slices
  • beef mince 1kg
  • red onion 1 large, peeled and grated
  • flat-leaf parsley a small bunch, chopped
  • soft breadcrumbs a good handful
  • egg 1
  • vegetable oil for frying
  • emmental 16 slices
  • brioche burger buns 8, toasted
  • soft lettuce to serve

SMOKY CHIMICHURRI RELISH

  • flat leaf parsley 1/2 a small bunch, finely chopped
  • oregano leaves, a small handful, chopped
  • red chilli 1 small, finely chopped
  • garlic
 1/2 clove, chopped
  • smoked paprika 1 tsp
  • gherkin 1 large, chopped
  • red wine vinegar 1 tbsp
  • 
olive oil

CREAMY LIME AND AVOCADO MAYO

  • mayonnaise 4 tbsp
  • avocado 1 small, stoned and diced
  • coriander a small bunch, roughly chopped
  • 
lime 1, juiced

SWEET AND SOUR PICKLED PINK ONIONS

  • red onions 2 large, cut into thin rings
  • brown sugar 1 tbsp
  • red wine vinegar 2 tbsp

CUMIN-SPICED ONION RINGS

  • 
plain flour 100g
  • cornflour 1 tsp
  • ground cumin 1 tsp
  • mild chilli powder 1 tsp
  • soda water chilled
  • ice cubes 2
  • 
onions 2 large, peeled and first layer of onion removed
  • vegetable oil
 for deep frying

Method

  • Step 1

    To make the chimichurri, pulse all the ingredients in a food processor, adding enough olive oil to make a spoonable relish and season.

  • Step 2

    To make the mayo, whizz everything in a food processor until blended and season.

  • Step 3

    To make the sweet and sour onions toss everything together with a good pinch of salt and leave to marinate.

  • Step 4

    To make the bacon, mix the peri peri sauce and brown sugar. Brush over the bacon and grill until crisp. Keep warm in a low oven.

  • Step 5

    To make the onion rings, whisk the flour, cornflour, spices and a pinch of salt with enough soda water to make a thick batter that will coat the onion rings. Add ice cubes and keep cool.

  • Step 6

    Slice the onions into 1cm rounds and put in a heatproof bowl. Pour a kettle of boiling water over the rings and stir well. Drain and pat dry. Fill a pan or deep-fat fryer no more than 1/3 full of oil and put over a medium heat until the temperature reaches 180C or a piece of bread browns in 30 seconds.

  • Step 7

    Dip the onion rings in the batter. Drop them carefully into the oil and fry in batches. Cook until crisp and dark golden. Drain on kitchen paper and keep warm in a low oven while you cook the burgers.

  • Step 8

    To make the burgers mix the mince, grated onion, parsley, breadcrumbs, egg and season.

  • Step 9

    Divide into 16 and form into flat burgers (they will shrink and pull up when cooking so make them a lot flatter than you want them to end up). Heat a barbecue, griddle or heavy frying pan. Brush the burgers with oil then cook them for 3-4 minutes on each side until cooked through. If cooking on a hob do this in batches then transfer to an oven tray and add a slice of cheese to each. Put in a low oven to let the heat melt the cheese a little.

  • Step 10

    To build the burgers spread the bottom of a toasted bun with some avo mayo. Top with lettuce then the first patty and cheese. Add some bacon, the sweet onions, chimichurri then another patty. Top with the onion rings and more avo mayo. Squish together and eat!

Nutritional Information

  • Fat 74.4g
  • Saturates 25.5g
  • Carbs 49.1g
  • Sugars 19.8g
  • Fibre 6g
  • Protein 53.6g
  • Salt 2.8g
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