Bloody Mustard Mayo Burger

There is no burger quite like a home-made burger.

We much prefer making our own patties to buying pre-made ones. It means you get to choose your own meat, the exact ingredients and flavours, and that you will end up getting precisely what you bargained for – your ideal burger.

Vincent and I like to experiment with variations of our own tried and tested recipes every time we make burgers. So here’s tonight’s one.

Who’s hungry? Vincent and I. This recipe makes 4 small burgers (2 per person).


For the burger patties:

  • 500g lean beef mince
  • 1 tbsp worcester sauce
  • 1 tbsp coriander, chopped
  • 1 clove of garlic, finely chopped
  • 1 tsp onion powder
  • 1 tbsp paprika
  • Salt and pepper

For the topping:

  • A splash of olive oil
  • 200g baby tomatoes, halved
  • 2 onions, sliced
  • 2 cloves garlic, finely chopped
  • 1 avocado, sliced
  • 4 big lettuce leaves
  • 150g mozzarella cheese
  • Salt and pepper

For the bloody mustard mayo sauce:

  • 6 pickles, chopped
  • 2 tbsp mustard
  • 3 tbsp mayo
  • 1 tsp soy sauce
  • 2 tbsp tomato sauce

And don’t forget the bread rolls.

Let’s start!

First things first, get the fire going.

Mix all the burger patty ingredients together.

Use your hands! Be careful no to overwork the meat. It should stay chunky.

Form the mixture into patties. Go as big or small as your bread rolls require.

Remember that patties shrink considerably when cooked, so bigger might be better.

Wash your hands and then wash a glass of wine down your gullet too. Tonight I’m having Porcupine Ridge Merlot.

And Vincent insisted I include that he’s having a refreshing glass of Kilkenny beer.

Let’s get the toppings and the sauce ready!

Fry the garlic, onions and baby tomatoes in a splash of olive oil on medium heat for about 10 minutes, or until the onions are golden and the tomatoes start to mush a little. Put it aside to use as a topping once done.

Mix all the bloody mustard mayo ingredients together in a bowl. Improvise with the amounts of mustard, mayo and tomato sauce to your liking.

Let’s grill those patties!

Grill over high heat and turn them every 3 minutes or so. We don’t enjoy our beef well done, so our patties took only 15 minutes to cook.

5 minutes before they’re done, plop some cheese on top and let it melt.

Let’s build a burger!

I’m having lettuce in stead of bread roll burger buns, so I plopped my patty on a leaf, added a generous helping of tomato and onion relish, and finished it off with some avo slices.

Then came the big dollop of bloody mustard mayo and another leaf.

Mine looks better than Vincent’s. What do you think?

And now we feast.

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