John Torode's big burger

John Torode's big burger

Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings

Difficulty and servings

Easy

Makes 4 double burgers

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 30 mins

Freezable

Burger only

Method

  1. First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.
  2. To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.
  3. Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.
  4. Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.
  5. Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

PER SERVING

994 kcalories, protein 71g, carbohydrate 33g, fat 65 g, saturated fat 30g, fibre 2g, sugar 7g, salt 3.25 g

Recipe from Good Food magazine, May 2011.

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Latest comments and suggestions

  • Binder photo Cheeseplant

    08 April 2011

    Cheeseplant rated and commented on this recipe

    5 stars

    Just this sec finished my burger for tea and WOW it was delicious! I didn't do the relish or include the tomato but it was seriously yummy with a squirt of BBQ sauce. Burger was moist and very very tasty. OH loves them too. A family fave for sure!

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  • Binder photo Nikki Downs

    12 May 2011

    Nikki Downs rated and commented on this recipe

    5 stars

    My husband was very impressed when I presented this for his tea! Burgers, relish and guacamole all very tasty. Just make sure you're hungry!

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  • Binder photo Michelle Diane Hewgill

    17 May 2011

    Michelle Diane Hewgill rated and commented on this recipe

    5 stars

    Made these a couple of nights ago - and they are seriously good, tomato relish lovely (even better made the day before). Only thing I changed was the guacamole, i added blue cheese to it - these are huge so defo not for the faint hearted - just make sure everyone is really hungry!!

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  • Binder photo emma4

    18 June 2011

    emma4 rated and commented on this recipe

    2 stars

    I was disappointed with these - they turned out really sloppy in texture and fell apart on the barbecue. I think perhaps I used a tad too much water to soak the breadcrumbs. I didn't make the relish so can't comment on that.

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  • Binder photo Creole Tart

    22 June 2011

    Creole Tart rated and commented on this recipe

    2 stars

    I agree with emma4, very disappointed! Sloppy and fell apart on the barbecue and seemed to be missing something? Relish was bland as well, will add more chilli next time.

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  • Binder photo GiorgioKrishna

    17 May 2012

    GiorgioKrishna commented on this recipe

    very good!

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  • Binder photo GiorgioKrishna

    17 May 2012

    GiorgioKrishna rated this recipe

    4 stars

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  • Binder photo mollymango

    05 June 2012

    mollymango rated and commented on this recipe

    4 stars

    Just made these with my boyfriend. They are HUGE. I managed half of mine and then had to give up. That may be because I have a smaller appetite, as my boyfriend ate all of his. Despite the size, these burgers are very tasty and I plan on making them again. Next time I shall use slightly less meat and get very big baps! They get 4 out of 5 because the burgers were slightly soft, almost creamy on the inside, instead of the more tough burger texture most of us are used to, however they did stay together so it wasn't so bad. I just caramelized some onions instead of the relish, and made my own version of the guacamole. All in all, a great meaty feast!

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  • Binder photo Nannywho

    27 February 2013

    Nannywho commented on this recipe

    John Torode is not American; why is his recipe in this section?

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  • Binder photo Cathrin-lowri

    02 June 2013

    Cathrin-lowri rated this recipe

    5 stars

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Difficulty and servings

Easy

Makes 4 double burgers

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 30 mins

Freezable

Burger only

Ingredients

FOR THE SPICY TOMATO RELISH

FOR THE BURGER

  • 2 egg yolks
  • 50g oyster sauce
  • 6 slices bread , made into crumbs, then soaked in a little water
  • 1kg good-quality beef mince, not lean

TO SERVE

  • 8 slices Gruyère (optional)
  • 4 burger buns , warmed
  • little butter
  • 4 tbsp good-quality mayonnaise
  • squeezy mustard
  • 1 beef tomato , sliced
  • few cooked rashers streaky bacon
  • Little Gem lettuce leaves
  • guacamole , see 'goes well with'
  • few gherkins
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PER SERVING

994 kcalories, protein 71g, carbohydrate 33g, fat 65 g, saturated fat 30g, fibre 2g, sugar 7g, salt 3.25 g

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