Burgers
The ultimate party food! It's easy to cook once the patties are prepared and satisfies most palates. Feel free to replace with chicken mince or a vegan alternative if you aren't a fan of red meat. These burgers are what most friends ask me to cook whenever I return to Cyprus (I can't argue with that!). Definitely a must-try.
Servings 10 Prep time 2 hrs 15 mins Cooking time 15 mins
Ingredients
- 2 kg beef mince (15% fat)
- 3 tsp sriracha hot chilli sauce
- 1 cup chopped dried apricots
- 1 cup grated kefalotyri (or any other cheese of choice, and save half for the end)
- 2 tbsp unsalted melted butter
- Freshly cracked pepper and salt
- 10 brioche buns
- Lettuce leaves of choice
For the sauce
- 2 onions
- 2 tbsp maple syrup
- 2 dill pickles, finely diced
- ¾ cup mayonnaise
- ½ cup ketchup
- ⅓ cup chives (half bunch)
- 2 tbsp Worcestershire sauce
- Salt & pepper to taste
Directions
- Mix the burger ingredients (beef mince, sriracha, dried apricots, kefalotyri) and shape them into 200g balls. Place them in the fridge for at least 2 hours.
- Prepare the sauce by finely chopping the onions and mixing them with the rest of the ingredients.
- Take the burger balls out of the fridge 30 mins before cooking.
- Fire up a gas grill and let it reach its maximum temperature for about 10 mins.
- Lightly baste the burgers with butter, place them on the extremely hot grill, and using a spatula, flatten them into 2 cm-thick patties. Season with freshly cracked pepper and salt.
- Cook for 4 mins (under a closed grill cover) on one side without turning them or moving them around.
- Once flipped, cook for a further 2 mins, seasoning with more pepper and salt.
- Cut the buns in half and place them on the grill for a bit of char - 30 secs max per side.
- Assemble the burger - place the lettuce on the bottom bun half, add the sauce and the patty, then the grated cheese. Add some more sauce on the top bun and cover the patty! Enjoy!