Ingredients:
500g lean ground chuck steak beef (10% fat)
½ tsp fennel salt
½ tsp ground black pepper
1 large onion finely chopped and diced
250g finely chopped fresh field mushrooms
75g Winter Tarn unsalted butter
250g Grated Wookey Hole English Cheddar
4 sesame seed burger buns
Fresh tomato slices
Sliced pickled gherkins
Shredded iceberg lettuce
American mustard
Tomato ketchup
Method:
Gently melt a knob of butter in a frying pan. Add the onions and soften on a low heat for 10-12 minutes, making sure to keep the onions moving in the pan so they don’t burn.
Meanwhile add the beef to a mixing bowl, add the salt and pepper and mix thoroughly. Add the mushrooms and mix through until blended evenly throughout the beef.
Divide the beef into four even sized round balls. Then shape them into patties. Place each between two pieces of baking parchment, then using a side plate gently press down on each one to obtain even sized and shaped patties so that each is approximately 2cm thick.
Melt 25g of butter on a medium heat in a large skillet. Add the patties and cook for approximately 5-7 minutes on each side, basting with the butter in the pan to brown the burgers evenly.
Remove from the heat; sprinkle with the grated cheese and keep warm in a pre-heated oven at 150°C until the cheese melts.
Add the burger bun tops to the skillet and toast until golden brown.
Meanwhile garnish the burger bun bases with the lettuce, fresh tomato and pickles. Place the burgers on top and then add the onions, followed by a generous serving of mustard and ketchup.
Add a knob of butter to the top of each burger, add the burger top and serve, making sure you have plenty of napkins to hand!