← Back to Search Results
grilling, pan-frying American
Elvis Burger with Chopped Salad and Pickled Gherkin

Photo by: David Loftus
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • ½ a red onion, peeled and finely chopped
  • A sprig of fresh tarragon, finely chopped
  • 1 dried red chilli
  • 1 large egg, preferably free-range or organic
  • A handful of breadcrumbs
  • 1 teaspoon Dijon mustard
  • 2 tablespoons freshly grated Parmesan cheese
  • A good pinch of ground nutmeg
  • 2 pounds ground  beef
  • Olive oil, for frying
  • Sea salt and freshly ground black pepper
  • 1 head of romaine lettuce
  • 4 plum tomatoes
  • 1 cucumber
  • 4 ciabatta rolls
  • 4 large gherkin pickles

Directions

Grind your dried chilli into a powder in a pestle and mortar then put into a bowl with the onion, tarragon, egg, breadcrumbs, mustard, Parmesan, nutmeg and beef. Mix well and use your hands to shape this mixture into 4 patties and refrigerate for half an hour or so to give them a chance to firm up slightly.

When you’re ready to cook the burgers, preheat a frying or griddle pan so it’s nice and hot. Brush the pan with a little oil, season the burgers generously with salt and pepper, then cook them for 10 minutes until they’re nice and pink and juicy, or longer if you like them well done. Turn them carefully every minute or so, making sure they don’t break up.

Meanwhile, roughly chop the lettuce, tomato and cucumber, mix together and set aside. Once the burgers are cooked, split the rolls in two and toast them quickly on the griddle or in the toaster. Sandwich the cooked ‘Elvis’ burgers between the toasted rolls and serve them on individual plates with the gherkins and some of the chopped salad (add a little olive oil or salad dressing if you like) on the side.


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving , 1/4 cup of breadcrumbs, and 1 teaspoon of olive oil.

 

Nutritional Information

Nutrients per serving (% daily value)

884kcal (44%)
232mg (23%)
50mg (83%)
751mcg RAE (25%)
1504mg
119mg
57g
8g
9g
69g
207mg (69%)
2779mg (116%)
15g (76%)
42g (64%)
11mg (59%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
american-masala American Masala
by Suvir Saran
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
food-to-live-by Food to Live By
by Myra Goodman
desserts-4-today Desserts 4 Today
by Abby Dodge
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
nigella-express Nigella Express
by Nigella Lawson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
living-raw-food Living Raw Food
by Sarma Melngailis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?