Brazilian Burger Recipe | olivemagazine

The Brazil grill burger

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

SMOKY CHIMICHURRI RELISH

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

CREAMY LIME AND AVOCADO MAYO

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

SWEET AND SOUR PICKLED PINK ONIONS

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

CUMIN-SPICED ONION RINGS

100g  plain flour
1 tsp cornflour
1 tsp ground cumin
1 tsp mild chilli powder
chilled soda water
2 ice cubes
2 large  onions
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!

Janine Ratcliffe Portrait

Janine RatcliffeFood director