Introduction: Sir Alex Ferguson was born on the 31st December 1941 in Glasgow. He shares a birthday with my grandfather.
He has won 49 trophies as a manager, making him the most successful British kickball manager in history.
The key to cooking a good burger is to create umami. You can achieve this by getting the griddle you cook your burger on extremely hot before cooking. If you set off the fire alarms you’re doing it right!
Preparation time: 20 mins
Cooking time: 4 mins, plus 5 mins Bergie time
Home kit: griddle or barbecue,
Away kit: 4 plates, knives and forks,
- 4 x 100% Aberdeen Angus beef burgers
- 4 x soft white floured bread rolls
- Salt and freshly ground black pepper
- Olive oil
- Lettuce – shredded
- Tomato, cut into strips
- Dill pickles, cut into strips
- Mayonnaise (full fat not the sliming rubbish)
- Tomato sauce
Method: Preheat the barbecue or griddle till it’s smoking hot
Coat the burgers with a generous pinch of salt and pepper. Allow to sit for a few minutes while the griddle or barbecue gets hot, stinking hot. Now coat with a light brush of olive oil and place on the heat and sear for one minute. Turn and sear for one minute. Rotate 90o and turn to get a goal net pattern going on your burgers, sear for one minute. Turn and sear for the final minute.
Put aside to rest for 5 mins (Bergie time) to allow the meat to relax and become soft.
While the burgers are resting toast the buns. Put the mayonnaise and tomato sauce on the base of the roll then cover with the shredded lettuce. After the 5 mins Bergie time place the pattie on the bun/lettuce combo and make a lattice of tomato and dill pickle strips on top to make a tasty vegetable tartan.
Full time results
Close the bun and eat vigorously as if on the side lines chewing gum.