John Torode's Big Burger


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

What you will need

1 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

2 tsp ground cumin

1 bay leaf

2 garlic cloves, crushed

2 small shallots, chopped Shallot shal-lot Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

1 red chilli, chopped

1 celery stick, chopped Celery sell-er-ee A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

500g very ripe tomatoes, roughly chopped Tomato toe-mart-oh A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

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 Beef bee-f The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

8 slices Gruyère (optional) Gruyère groo-ee-yeah Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

4 burger buns, warmed

little butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

4 tbsp good-quality mayonnaise

squeezy mustard Mustard muss-tard A condiment made by mixing the ground seeds of the mustard plant with a combination of…

1 beef tomato, sliced

few cooked rashers streaky bacon

Little Gem lettuce leaves

guacamole, see 'goes well with'

few gherkins


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