- 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
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.