ULTIMATE BURGER IN A BRIOCHE BUN

Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate
cover
and chill in the fridge for an hour.
Thirty minutes before you want to eat
light your barbecue. Allow the flames to flare up and die down.
Meanwhile
in a bowl
whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream
whisking continuously
until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice
then season
to taste
with salt and freshly ground black pepper.
When the barbecue coals are just glowing
rub the patties with the vegetable oil and cook for 3-4 minutes on each side
or until cooked to your liking. (Alternatively
cook over a high heat on a griddle pan.)
Place each brioche onto the barbecue
cut-side down
and cook for one minute
or until chargrill marks appear on the bread. Set aside.
To assemble the burgers
spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top
then add a burger
a slice of cheese
and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices
then place the top half of the brioche bun on top.
Place the burgers onto serving plates
keeping them from toppling over by spearing them with wooden skewers
if desired.

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