Real Burgers and Spicy Tomato Chutney

3:10 pm on 24 October 2014


  • 600g Scotch fillet
  • 1 tbsp chopped peeled onion
  • 1 clove garlic, peeled and crushed
  • salt and freshly ground black pepper
  • 1 tbsp whole-grain mustard
  • 2 tbsp olive oil
  • butter
  • baps (soft bread buns) (or burger buns), halved and toasted
  • mayonnaise (use a ready-made premium brand)
  • tomato ketchup, or spicy tomato chutney
  • gherkins, mopped and thinly sliced
  • iceberg lettuce leaves, torn


To make the patties, slice Scotch fillet, then chop, discarding any tough parts, but retaining fat. Work meat briefly in a food processor, about a third of it at a time, taking it no further than a coarse purée; if you process it too long it will turn pasty. Mix in onion, garlic, 1 teaspoon of salt, mustard and 1 tablespoon of olive oil.

Roughly shape into 4 patties, but don’t squash or compress. Put patties on a plate and chill for 1-4 hours.

Heat remaining tablespoon of olive oil in a large heavy-based frying pan over medium-high heat. Drop in 2 tablespoons of butter when it is hot, and add patties when it is sizzling. Don’t move patties around, but spoon butter and oil over them as they cook to keep them moist. Once nicely browned, turn and cook second side. Keep anointing them with butter. Transfer to a plate and season generously with salt and black pepper. Alternatively, cook patties on a preheated barbecue hot plate over medium heat.

Assemble burgers by spreading buns with mayonnaise, then layering patties with tomato ketchup, gherkins and lettuce leaves. Serve immediately.

From Afternoons with Jesse Mulligan

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