How to make the perfect burger - Gaucho style - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

The perfect gourmet burger - Gaucho style

Method

Step 1: Get a nice fatty steak, such as a rib-eye, trim the fat and put it to one side. Mince the meat with a sharp knife, cutting cubes no more than 2mm across. Do the same with the fat, but rub in salt as you go.

Step 2: Put 180g meat and 20g fat into a bowl with 20g diced shallots, 10g chopped garlic, 20g chopped parsley, 1 tsp ketchup, 1 tsp Dijion mustard and season. Mix with your hands and shape but don’t compress them too much. Put the burgers in the fridge for an hour before cooking.

Step 3: Put vegetable oil in a hot pan and seal off both sides of each burger, 60 per cent on the first side, 40 per cent on the second. Finish in the oven until medium – about six to eight minutes at 175°C.

Toast a sesame-seed bun, putting ketchup on the bottom, mayonnaise on the top. Add a slice of cheddar as the burger finishes in the oven, then put it in the bun and top with crispy bacon, tomato onion and baby gem lettuce.

Wine to match the burger

Rib-eye is meaty and rich, an ideal match would be cabernet sauvignon, which delivers plenty of mouth-drying tannins that cut through any fat. Susana Balbo’s cabernet sauvignon 2008 from Argentina would be perfect (£16.99, Winedirect.co.uk). Big and full with rich, ripe redcurrants and raspberries, it delivers the structure and spice and powerful flavours to combat the meat.

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london

Tags: Recipes, Food, Food Month, wine