Keep walking through the luxurious lobby at Pier One Sydney Harbour and you’ll hit the wharf, the permanent location for casual food slinger The Kerrigan, a protein focused food shack that’s dishing up some worthy competition to the burger lords of Sydney. Next to smoked beef brisket and Korean fried chicken wings sits a beautiful looking signature burger that we just happen to have the recipe for. For all you home-burg aficionados, give this one a spin and see if you can recreate this beauty from the ground-up.
Makes: 6 servings.
- 1kg beef mince
- 6 milk buns
- 12 slices cheddar cheese
- 24 slices of homemade cucumber pickles
- 4 roma tomatoes, sliced
- Iceberg lettuce leaves, washed
- Salt and rosemary
- 1 cup whole egg mayo
- 3 tablespoons French seeded mustard
- 4 tablespoons ketchup
- 1 tablespoon French mustard
- 1/4 teaspoon soy sauce
- 1 pinch of sesame oil
1. For the burger sauce, place all ingredients into a mixing bowl and combine. Refrigerate until needed.
2. For the patties, shape the mince into 150g patties and season both sides with rosemary salt.
3. Heat the grill and cook patties, flipping to cook both sides
4. While the patties are still on the heat, place 2 slices of cheddar cheese on top of each patty and continue to cook under the overhead grill.
5. While the patties are cooking, cut your milk buns and spread the Kerrigan sauce on each side.
6. Once the patties are cooked and the buns are ready you can assemble.
7. On the top side of the burger bun, put 4 slices of pickled cucumber and 3 slices of fresh tomatoes.
8. On the bottom bun, place patty with cheese on top of the iceberg.
9. Close the bun and serve with a bamboo stick.
For a full menu on what’s on offer at The Kerrigan click HERE.
Image and recipe supplied.