Local chef Jack Dale, owner of Hot Plate Catering Oldham, shares some of the techniques, dishes, tips and tricks that he has picked up over the years and hopes you will give them a go. Let him know what you think at

jackdale@hotplatecatering.co.uk.

Is there anyone that doesn’t love a good Burger? Arguably the most recognizable single dish globally.

The burger comes in all varieties of shapes and sizes nowadays. From the humble hamburger to a leaning tower of cheese, meat, onion rings, bacon and whatever else you could possibly dream of!

As we are heading into warmer days (kind of), I thought it would be a great time to share a delicious burger recipe which is quick and easy to make, is bound to impress your guests at a BBQ and doesn’t cost the Earth!

A lot of Chef recipes for burgers call for different percentages of expensive cuts of meat and fat to make the perfect burger blend. Whilst this is undoubtedly the best way to get a great burger, how many people are really going to have a meat grinder/mincer in their home kitchen to hand? So instead, I’ve gone for the convenience of beef mince that you can pick up in the shops. I’d only say, go for one with some fat. Lean beef mince isn’t going to give the best burger!

If you really want to make your own fresh burger blend and have a meat grinder to hand, ask your local butcher for the best blend available in store. Most good butchers should be able to help you out.

Serves 4-6

Ingredients

For The Burger

750g Beef Mince (with some fat content)

1Tbsp (Heaped) of Ketchup

1Tbsp Dijon Mustard

1 Medium Onion (finely diced or minced)

2 Garlic Cloves (finely diced or minced)

1Tbsp Worcestershire Sauce

2 Egg Yolks

Salt and Pepper

1. Combine all of the ingredients well. Shape into burger patties and leave covered in the fridge for at least two hours (preferably overnight).

2. Drizzle some oil on the burgers and cook on high heat or on a BBQ for the best flavour. (As this recipe calls for meat which has already been minced, it is recommended that you cook them all the way through until the juices run clear).

For the Toppings

Monterey Jack Cheese slices (you can use cheddar, or any cheese you like)

Lettuce

Gherkins

Tomato Slices

Your favourite Burger Sauce

For The Buns

420g Strong White Bread Flour

14g (x2 7g sachets) of Dried Yeast

3 Whole Eggs (Leave 1 aside)

25g Unsalted Butter

50g Caster Sugar

175ml Warm Water

Sesame Seeds

Salt

1. Combine the Yeast and Sugar with the Water and mix well. Leave to sit for fifteen minutes or until thick and frothy (resembling the head of a beer).

2. In a large mixing bowl, combine the flour and a pinch of salt. Whisk the two eggs and add, followed by the yeast mixture.

3. Mix well until all combined, turn out onto a lightly floured work surface and knead for around ten minutes until soft and silky to touch.

4. Place the dough into a lightly oiled clean bowl, cover with clingfilm or a towel and leave in a warm place for around an hour and a half or until roughly doubled in size. Then knock the air out and split into eight roughly even portions.

5. Shape into patties, almost like burger patties and place on an oven tray lined with parchment paper (or a very good non-stick oven tray). Place them a few cm apart and leave to rise again for around thirty minutes in a warm place. Don't worry if they touch and stick, they can be ripped/sliced apart easily when they come out of the oven just like would with shop bought buns. They should now resemble unbaked bread rolls. Whisk the remaining egg with a dash of cold water and brush on top of the buns before sprinkling with plenty of sesame seeds.

6. Place in a preheated oven at 175c for around 10-12 minutes until golden brown and cooked through.

These burger buns are easier to make than they seem and are a long way away from anything you can buy in the supermarkets. Plus, you get to brag to your friends and family about how the burgers you have made are completely from scratch, even the sesame seed bun!

I hope you enjoy making these, it is a great one to get the kids involved with and whilst it may seem like a lot of work, it really isn’t. A few ingredients mixed in a bowl for the burger mix and a simple bread recipe for the bun. Give them a go and let me know how you get on! Roll on Summer…