It often takes a few weeks (if not months) for a recipe to actually reach my blog after it has been tested and photographed. I like to keep a backlog of recipes and always give myself time to prepare, because sometimes there is the odd recipe fail, even if it did work out well the time before! But I just had to quickly upload this weekend’s delicious burger treat – Rosemary Beef Burger topped with Goats Cheese and a Red Pesto Mayo. The sun is shining and I am so happy to have found delicious Burger buns in Berlin!
I love spending a warm evening on our balcony, munching on a delicious burger that is washed down with a cold beer. It is such an informal and laid-back way of dining and the perfect way to relax after a long day. There is no shortage of burger bars these days, but I often find them chaotic and stressful. Most don’t take reservations and so you and half of Berlin are queueing up to get a table, especially on a warm evening. If you do find a seat it is probably tucked away in a tight corner somewhere that involves moving around half the restaurant furniture to just get into your seat.
Yet making my own burgers at home has also become a little disappointing. The only burger buns sold in supermarkets are those oversized dry and bland ones. The ones with an American flag on the front and often with the letters XXL, because that’s apparently what sells a burger bun! It always felt like such a shame to go to the effort in making the delicious patties and homemade sauces for them to just be sandwiched in between a crumbly and dry bit of bread.
This weekend I stopped by the Bekarei, a cute little bakery that serves homemade and good quality bakes. It is also conveniently located close to my apartment. I had heard that their burger buns are good. In fact, I am sure that Salt n Bone get their buns from the Bekarei, in which case I have munched on a fair few of their buns already! I wasn’t disappointed! I have finally found decent burger buns! I made these Rosemary Beef Burger topped with Goats Cheese and a Red Pesto Mayo. Pass me more of those buns please – I have a summer of BBQ’s to get excited about!
- 500g minced beef
- Small bunch fresh rosemary (finely chopped)
- 8 slices goats cheese
- 1 small pot creme fraiche
- Juice of half a lemon
- 1 tbsp red pesto
- 50g bread crumbs
- 2 cloves garlic (peeled and crushed)
- Salt/ pepper
- Olive oil
- 4 Burger buns
- Handful of rocket (roughly torn)
- To make the red pesto mayo: In a small bowl add the creme fraiche, lemon juice and red pesto. Season with a pinch of salt and pepper and mix well. Place in the fridge until needed.
- In a mixing bowl add the beef, garlic, breadcrumbs and rosemary. Season with salt and pepper. Add a little drizzle of olive oil and using your hands mix well until well combined.
- Form the meat into one large ball. Then slightly flatten it and then cut into 4 equal shapes. Take each shape and roll into a ball and then flatten with your hands to form into a proper burger.
- If cooking on a bbq then add the burgers to a hot grill and cook for 1-2 mins each side. If cooking on a griddle pan you made need around 2 and half mins on one side and then just 1 on the other. Then top the burgers with the goats cheese and cover the tops with some tin foil. Cook for just 1 min more until the goats cheese is slightly melted but still a little firm with a wobble.
- Quickly heat up some burger buns. I cut them in half and add them face down to a griddle pan or on the bbq. They only need 30 seconds. Brush each side of the bun with the red pesto mayo. Add some rocket and fill with the burger and top with more of the mayo. Repeat until all burgers are done and serve right away.
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