Burgers aren’t usually a meal I choose, but wow-o-wow this was another level of burger. I’m salivating just typing about it. Jamie Oliver, I salute you for this triumph and, although a little spendy when you accumulate all of the ingredients, for a treat it’s totally worth it.
Onto the main course of my 3 course surprise meal for Joel and this definitely stole the show (now can you understand why I chose a ‘light’ prawn starter). This was one of the most moist (ew!) burgers I have ever eaten, and the added toppings of slow-cooked oxtail and onions really make it sing. Gosh, I talk so animatedly about food…
Ingredients (Serves 2)
- 300g Minced Steak (16% fat)
- English Mustard, to brush
- 2 Brioche Burger Buns
- 20g Red Leicester Cheese, finely sliced into 2 slices
- 0.5kg Oxtail, trimmed and cut into rounds (ask your butcher to do this if you don’t feel confident!)
- 1 Red Onion, sliced
- Olive Oil
- 20g Plain Flour
- Worcestershire Sauce
- 800ml Chicken Stock
- 10g Fresh Flat-leaf Parsley
- 1 Gherkin, finely chopped
- 1 Beef Tomato, finely chopped
- 0.5 Little Gem Lettuce, finely chopped
- 50g Natural Yoghurt
- Preheat the oven to 180 degrees celscius (fan oven).
- Season the oxtail with salt and pepper.
- Brown all over in a casserole dish on a medium heat for 10 mins, turning occasionally while you peel and slice the onions.
- Remove the oxtail to a plate, add 1tbsp of oil and the onions to the pan, and cook for 5 mins, stirring regularly.
- Return the oxtail to the pan, stir in the flour to coat, then add 2 tbsp of Worcestershire sauce and the stock. Bring to the boil, then cover and place in the oven for 3 hours- 3.5 hours or until the meat is super tender.
- Strain the gravy (stock from casserole dish) into a separate pan and put aside, then tip the meat and onions back into the pan.
- Once cool enough to handle, carefully pick through the meat, discarding the bones and fat, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce (do not break up the meat too much!).
- Pick, roughly chop and stir through the parsley leaves (reserving the stalks).
Burger Sauce Method:
- Chop the gherkins, tomato, little gem and reserved parsley stalks into a bowl. Stir in yoghurt and season.
- Shape the minced meat into 2 equal-sized patties (not too compact) then season the outsides with salt and pepper.
- Put a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.
- Place 2 patties in the large pan, pressing them down slightly. Cook for 8 mins in total, turning every minute and brushing with a little English mustard after the first turn.
- Put the gravy and oxtail pans on a low heat to warm through.
- When the burgers are almost cooked, halve and toast two burger buns in the second frying pan.
- Finely slice the cheese and place on top of each burger, add a splash of water to the pan, then cover with a lid and cook until the cheese has melted.
- To assemble, spoon a quarter of the burger sauce on to each toasted bun base, sit a burger on top, spoon over 1 tbsp of the pulled oxtail and place the bun lid on top.
- Serve the gravy in a bowl on the side for dunking!
I would love to hear what you think of the recipe or if you give the recipe a go!
“After a good dinner one can forgive anybody, even one’s own relatives.” – Oscar Wilde