Best of the brunch: Juicy Lucy burger

Best of the brunch: Juicy Lucy burger

Best of the brunch: Juicy Lucy burgerBy Weekend Reporters Published: 22:31 BST, 24 May 2019 | Updated: 22:31 BST, 24 May 2019 Fr

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Best of the brunch: Juicy Lucy burger

From these moreish pancakes to a juicy, cheesy burger, the new cookbook from TV’s Sunday Brunch features stunning recipes that are perfect for weekend feasts 

Homemade fakeaway! This Juicy Lucy burger can be paired perfectly with fat chips

Homemade fakeaway! This Juicy Lucy burger can be paired perfectly with fat chips 

Making burgers from coarsely ground chuck steak gives them flavour and a meatier texture. 

With a Juicy Lucy, the cheese is placed inside the patty, so it oozes out as you take a bite. 

You can add more or less Tabasco and Dijon mustard to the sauce, depending on how much of a kick you like.

Serves 4

For the sauce

  • 200g (7oz) mayonnaise
  • 2tsp Worcestershire sauce
  • 2tsp Tabasco
  • 2tsp Dijon mustard
  • 3 garlic cloves, roasted (see tip above right) then squeezed from their skins

For the burger

  • 800g (1lb 12oz) chuck steak, coarsely ground (from a butcher)
  • Salt and black pepper
  • 8 rashers of back bacon
  • 60g (2¼oz) Monterey Jack cheese (from larger supermarkets, or use Cheddar), grated

To assemble

  • 4 brioche burger buns with sesame seeds, sliced
  • Sliced gherkins
  • Sliced tomato
  • Lettuce leaves

To serve

For the sauce, mix all the ingredients together in a bowl. 

Season the minced steak well and divide into 8 balls, each 100g (3½oz), then press each ball into a flat patty. Grill the bacon until crisp, then crumble it. 

Brunch tip 

Roast a whole garlic bulb on a tray at 180°C/fan 160°C/ gas 4 for 20 minutes, until soft. Leave to cool, use as needed.

Place ¼ of the grated cheese and crumbled bacon in the centre of one of the meat patties, place another patty on top and press all around to seal the edges. 

Repeat with the remaining patties, so you end up with 4 stuffed burgers. Fry or grill the burgers for 10 minutes, or until done to your liking. 

Spread sauce on the bottom half of each bun and add gherkins. 

Top with a burger, tomato and lettuce, and serve with fat chips, if you like.

The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy is published by Ebury Press, £20. To order a copy for £16 (20% discount), visit mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15. 

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