i don’t know why jamie oliver calls this an elvis burger – googling points me in the direction of peanut butter, banana and bacon as the king’s killer combination (with or without a burger) but, it is “a half-pound hunka burnin’ love” that is worth trying, next time you have a burger craving.
i say this as a girl who has had a bit of a fixation on burgers recently – hawksmoor’s burger, which includes bone marrow and is served with triple-cooked chips, is top of my list. the #meateasy has also been spectacular (believe the hype, skip lunch and get yourself down to new cross before the pop-up finishes later this month. and keep your fingers crossed that rumours of a relocation to covent garden are true). byron was hyped as the best chain version but i was sorely disappointed; bar boulud is next on my list - let me know if you have other suggestions...
in the meantime, this is a great homemade burger. it was raining so i didn’t bother heading out for buns but the burger but served atop a griddled slice of bread, which was also rubbed in the pan juices left by the burger, was very delicious.
jamie oliver’s elvis burger (serves 4)
1 dried red chilli
1/2 a red onion, peeled and finely chopped (i grated mine – you want it to be fine)
a sprig of fresh tarragon, leaves picked and chopped
1 large egg
a handful of breadcrumbs (i didn’t add these)
1 teaspoon dijon mustard
2 tablespoons freshly grated parmesan
a good pinch of ground nutmeg
1kg beef mince
oil, for frying
salt and freshly ground black pepper
4 ciabatta rolls
grind up the red chilli in a pestle and mortar, and mix it in a bowl with the onion, tarragon, egg, breadcrumbs, mustard, parmesan, nutmeg and beef. shape into four patties and refrigerate for half an hour or so to give them a chance to firm up slightly.
when you're ready to cook the burgers, get a frying or griddle pan nice and hot. brush the pan with a little oil, season the burgers generously with salt and pepper, and cook them for 10 minutes, turning them carefully every minute or so, until they're nice and pink and juicy, or longer if you like them well done. make sure they don't break up as you turn them.
once the burgers are cooked, split your rolls into two and toast them quickly on the griddle or in a toaster. sandwich the cooked 'elvis' burger between the toasted rolls and serve on individual plates with gherkins and salad on the side.