Umami Burgers

I am often asked asked to cook my special "boygurz" with sticky sauce.

What most of those making the request do not realise is my burgers contain capers.  It is those little green flower buds (or bogeys as some would have it) that makes all the difference.  For that reason please don't miss them out.  You won't notice they are there but you will notice if they are missing.  If you see what I mean?

With thanks to Joceline Dimbleby for the essential caper component.

You will need

For the burgers

250g (half a standard packet) of lean steak mince
1 shallot finely chopped (or half a brown onion)
4 rashers of finely sliced smoked streaky bacon
A dessertspoon of capers finely chopped
A handful of chopped parsley (optional)
A generous dash of worcestershire sauce
A squirt of tomato ketchup (about a tablespoon)
1  teaspoon of caster sugar
A glug of olive oil
A small pinch of salt and plenty of ground black pepper

For the sticky sauce

2 tablespoons of tomato ketchup
1 tablespoon of worcestershire sauce
1 dessertspoon of caster sugar
a couple of dashes of tabasco

Method

Fry the bacon and onion in the olive oil until the onions are soft but not brown.  Cool.

In a large boil combine the cooled onion and bacon mixture with the rest of the burger ingredients and form into patties (you choose the size).  Chill for 20 minutes or so in the fridge.

For the sticky sauce mix all the ingredients together.

Heat the grill to high.

Remove the burgers from the fridge and top each one with a smear of sauce.

Grill until the top is sizzling and sticky (about 3 minutes but you will need to use your own judgement a bit here) and turn.  Add another smear of sticky sauce and grill again for another couple of minutes, again until the top is sticky and sizzling.  You might find the process less messy if you line the grill pan with some silver foil.

Serve the burgers in a toasted sesame bun with floppy green lettuce and mayonnaise or on their own with a fresh mixed salad.  You will probably not eat all the burgers but they taste great cold the next day.

I reckon these little babies might change your mind about capers.