• Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
1kg premium minced beef (80 percent lean and 20 percent fat)
1 tbsp good Dijon mustard
3 tbsp good olive oil, plus extra for brushing the griddle
1 tsp chopped thyme leaves
3 tsp chopped garlic
1 tsp salt
1 tsp freshly ground black pepper
175g Gruyere cheese, grated
12 small Brioche baps
125g baby rocket
3 medium tomatoes, sliced in 0.5cm-thick rounds
2 small red onions, sliced in 0.5cm-thick rounds
Tomato ketchup, for serving
1) Build a charcoal fire or heat a gas griddle. Place the minced beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (5cm) patties of equal size and thickness.

2) When the griddle is medium-hot, brush the grate with oil to keep the burgers from sticking. Place the burgers on the griddle and cook for 4 minutes. Turn the burgers over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the meat more well done.

3) For the last 2 minutes of cooking time, place 15 grams of Gruyere on the top of each burger and close the griddle lid. Remove the burgers to a platter and cover with foil.

4) Slice the baps in half crosswise and toast the halves cut side down on the griddle. Divide the baby rocket among the 12 bottom baps, top each with a burger and finish with a slice of tomato and red onion. Cover with the top of the bap and serve hot with tomato ketchup.

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