• Lean beef mince, 200g
  • Cayenne pepper, 1 teaspoon
  • Black pepper, 1 teaspoon
  • Table salt, 1 tablespoon
  • A good squirt of American mustard
  • Two tiger bread rolls (I got them from my mate Tom who works at Tesco)
  • Pickles, as many as you want
  • Sliced beef tomato
  • Baby gem lettuce
  • Sriracha sauce to taste


  1. First thing first I got a griddle pan nice and hot.
  2. I then started to assemble the patties by mixing the salt, pepper and cayenne pepper in a bowl with the meat and then separating out into two patties and flattening down trying not too handle the meat too much to keep it nice and loose.
  3. They should be made as wide and flat as possible as they will tighten up into a ball while cooking.
  4. I then fried until browned on both sides and basted with a good helping of American mustard (as It cooks it forms a lovely caramelised crust).
  5. After a couple of minutes I took the meat off to rest and popped the buns on to grill to soak up all the beautiful meat juices.
  6. Time to assemble the burgers with lettuce and toms underneath the pattie to catch the juices then stacked pickles and hot sauce on top.
  7. I served it up with my blue cheese, apple and walnut salad, recipe coming soon!


ps. I have no idea how to spell pattie(y) please help.

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