* 600g pork mince
* 400g veal mince
* 2 cloves garlic, peeled, minced
* 2 eschalots, finely diced
* 2 Tbsp tomato paste
* 2 eggs
* ½ cup fresh breadcrumbs
* ½ bunch thyme, leaves finely chopped
* 2 rashers rindless middle bacon, diced
* 1 Tbsp green olive tapenade
* Salt flakes and freshly ground black pepper, to season
* Vegetable oil cooking spray
* 4 thick slices Gruyère
* 8 slices prosciutto
* 4 ciabatta rolls, halved
* 2 Tbsp Dijon mustard
* 1 cup shredded red coral lettuce
* 2 ripe tomatoes, sliced
* 1 carrot, grated
* 2 Tbsp aioli
* 4 cornichons, halved
* Bagel chips, to serve
Put pork, veal, garlic, eschalot, tomato paste, eggs, breadcrumbs, thyme, bacon and tapenade in a large bowl. Stir, then knead for 4 minutes or until smooth and sticky. Season with salt and pepper. Using your hands, form mixture into four 3cm-thick patties.
Heat a barbecue grill to medium. Spray patties on each side with oil. Add patties to grill and cook, turning occasionally, for 12 minutes or until just cooked. Put a cheese slice on each patty and cook until melted. Set aside.
Add prosciutto to grill and cook for 5 minutes or until crisp. Meanwhile, add rolls to grill, inside face down, and cook briefly until golden.
Spread mustard on each roll base, then arrange lettuce, tomato and carrot. Top each with a patty, 2 slices prosciutto, aioli and cornichon. Add roll top. Serve with bagel chips on the side.
- A blend of pork and veal mince is the best combo for burgers: pork for texture and veal for taste. If veal mince is not available, use premium-quality beef mince instead.
- Although eggs help hold burger patties together, they’re not a one-man band. Kneading the mince mixture before forming also helps the patties to stick together.
- Eschalots (also known as French shallots) give a delicate onion flavour that doesn’t overpower the taste of the mince. If they aren’t available, use red onions rather than an acidic white or brown variety.