Juciest Burgers

These Juciest Burgers live up to their name. They are a little bit more effort than your average burger patty but they are so flavourful that it is totally worth it.

The original recipe for these Juciest Burgers was posted in 2014. I took new pictures using the Brazilian Cheese Rolls as a burger bun but the following words and the recipe for the burgers remains the same.

Juciest Burgers

There is one burger in particular which I can blame for pretty much everything.

At 21 I was most of the way through a three month trip volunteering in Ghana. It wasn’t an easy place to be if you are a picky eater, which I was (and still am although in a completely different way), although I didn’t realise it at the time. Until Ghana I had spent the previous ten years shunning red meat. For what discernable reason I have no idea. I probably didn’t even understand at the time why I was boycotting steak, lamb and of course, burgers. However, I don’t remember missing meat at all, I think you have more important things on your mind when you are struggling through adolescence, trying to find out where you fit it, moving out of home, first to boarding school and then to university. First boyfriends, broken hearts, studying, exams and of course staying out late and drinking too much.

Juciest Burgers

For the first couple of months in Ghana I had subsisted on jollof rice and chicken, one of the few local dishes I could eat that didn’t involve some exotic starch like cassava or fufu which quite frankly frightened the life out of me. As I said, I was a pickly eater at the time I also didn’t eat goat, another local protein, and vegetables weren’t really accessible. In the evenings when my peers and I would get together at the local drinking hole they would be scarfing down the burgers with ease. There was always a chicken burger on the menu but whenever I asked for it the barman would shake his head sympathetically. Chicken was off that day. It was off everyday.

Juciest Burgers

It was at Champs Sports Bar in Accra that my life and eating habits forever would change. It was a tourist bar in the north of the city, the one my fellow volunteers and travellers would all gather at on a Sunday evening to watch a film, drink beer, sing karaoke and eat junk food. One fateful night my roommate arrived late to the bar, sat down and ordered the burger and chips. For a couple of months now I had been watching all my friends eat burgers, laugh, joke and leave the bar with satiated bellies and I was fed up of just eating chips and ketchup. I was hungry and I have always been greedy. After my roommate’s burger arrived she only took a couple of half hearted bites then placed it delicately back on the plate; she wasn’t hungry after all. I gazed longingly at the discarded meal and feeling sorry for me she edged it in my direction. Have it if you want, she gestured magnanimously. I needed no further encouragement, I leapt upon that burger like a starved lion on a helpless gazelle. After ten years of radio silence that burger answered all of my food prayers and after that one moment of weakness I never looked back. From that moment on I was a fully paid up, card-carrying, pension-holding meat eater. The world was my meaty oyster after that. I discovered roast beef, slow cooked lamb shoulder, spaghetti bolognaise and boy oh boy…steak.

Juciest Burgers

During my honeymoon in California almost 10 years ago I then discovered the American burger. Wha??? My mind was blown. These deliciously moist patties with the perfect amount of accoutrements and soft but sweet burger buns which soaked up all the beefy juices was out of this world. I ate a lot of them; at diners, at fast food restaurants and at one restaurant, high up in the cliffs of the Big Sur watching the waves crash underneath. My love of burgers had flourished again but I couldn’t get them back home. I was thrilled when Meat Liquor and its contemporaries opened up in London a few years ago. Finally someone was listening to my pleas. I hear that people think that the burger revolution is on the wane. I hope not, I’m sure a new trend will be just around the corner but please don’t take away my burgers. They changed my life.

Juciest Burgers

So, on my quest to develop the perfect burger for my fix at home there had only been one stumbling block, juiciness. Far too many of my home burgers have tasted great but have been a bit dry, too crumbly or dense. I realised the burger patty needed something other than the meat to bring it all together. Usually breadcrumbs would be used to trap the meaty juices within but here I have used soaked and blitzed cashews instead of breadcrumbs to reduce the gluten factor. To make these burgers completely gluten-free just make sure to use gluten free sausages or pork mince instead of the sausages. The chicken livers I include are absolutely vital as they give the burgers an intense meatiness without being overpowering. I am so proud of this recipe, it took a while to get here but these are definitely a new classic in our house and I plan on making them again and again.

Juciest Burgers

These are the kind of burgers you don’t need a bun with. If you would like a gluten-free burger bun that I simply have to recommend making these Brazilian Cheese Rolls which are so delicious wrapped around these burgers. Complete your burger by using chipotle mayo, cheddar cheese, red onion, tomato and crisp lettuce. Everything you could possibly need in a burger, I still can’t believe I went for so many years without.

Juciest Burgers

Print Recipe
Juciest Burgers
These Juciest Burgers live up to their name. They are a little bit more effort than your average burger patty but they are so flavourful that it is totally worth it.
Juciest Burgers
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 3 hours, 45 minutes
Servings
4 burgers
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion diced very small
  • 1 stick celery diced very small
  • 1 small red pepper diced very small
  • 1 clove garlic crushed
  • 250 g beef mince
  • 250 g gluten-free pork sausages removed from their skins
  • 50 g chicken livers diced finely
  • 50 g cashews
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon ground cumin
  • Pinch of ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 3 hours, 45 minutes
Servings
4 burgers
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion diced very small
  • 1 stick celery diced very small
  • 1 small red pepper diced very small
  • 1 clove garlic crushed
  • 250 g beef mince
  • 250 g gluten-free pork sausages removed from their skins
  • 50 g chicken livers diced finely
  • 50 g cashews
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon ground cumin
  • Pinch of ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Juciest Burgers
Instructions
  1. Place the cashews in a small bowl and cover with water. Leave soaking for at least three hours. Drain, then place in the food processor for 30 seconds or so until they resemble breadcrumbs. Set aside.
  2. In a medium saucepan heat the olive oil then fry the onion, celery, red pepper, garlic on a low heat for around 15 minutes until completely softened. Leave to cool.
  3. Place the beef mince, sausagemeat, chicken livers, cashew crumbs, parsley, spices and salt and pepper in a large mixing bowl. Mix together to form four patties.
  4. Place in the fridge for 30 minutes to rest.
  5. Heat a cast iron skillet with 1 teaspoon olive oil then griddle the burgers for 5-6 minutes on each side.
  6. Tuck the burger straight into your bun with crisp lettuce, tomato, red onion rings, chipotle mayo and cheddar cheese.

Brazilian Cheese Rolls {Pão de Queijo}

These Brazilian Cheese Rolls are crisp on the outside, chewy in the middle and utterly irresistible. They are naturally gluten-free as a complete bonus since they are made with tapioca flour.

Brazilian Cheese Rolls {Pão de Queijo}

These Brazilian Cheese Rolls have been on my to-bake list for a couple of years now, ever since my days at Tottenham Green Market where I would begin every market with a freshly baked ‘cheese snack’ (as they called them) from the Portuguese bakery stall Silmar’s Taste. I never have any time for breakfast on market days and I was addicted to these rolls. I would get one, two or maybe more for breakfast and snacking throughout the day.

Brazilian Cheese Rolls {Pão de Queijo}

Then I changed markets to Stroud Green Market and blow me if these cheese rolls were not back in my life again but under a different guise. I am not understating it when I say that The Chef is Home at Stroud Green Market does the best burgers I have ever tasted. And they do a gluten-free option thanks to these amazing rolls. To be honest, I think it’s the rolls that make them my favourite burgers.

Brazilian Cheese Rolls {Pão de Queijo}

Unfortunately I won’t be attending the market every week for the next few months as a trader due to my burgeoning bump so I bit the bullet and finally made my own Brazilian Cheese Rolls. Gosh darn by golly wow, why haven’t I made them sooner? The first ‘test’ batch I made I ate in one sitting. Please, I’m pregnant, forgive me. Also, don’t remind me when I’m slogging my guts out in a few months time trying to shift the baby weight. So I guessed the recipe was pretty spot on from the off, although it doesn’t mean I haven’t made them most days over the past couple of weeks just to make sure.

Brazilian Cheese Rolls {Pão de Queijo}

These rolls are perfect directly from the oven, eaten by themselves. They are ridiculously addictive. Crisp on the outside, cheesy and chewy in the middle. The only flour they use is tapioca flour and here the flour shines, giving the rolls their unique texture and lightness but with a lovely crisp exterior. They are not like your average bread roll and Silmar’s Taste were very clear that they shouldn’t be associated with bread at all, they have their own identity. But really these rolls are so versatile. Here I have made them nice and big, burger roll size so I can make my own gluten-free burgers (more on those in my next post). However, the more traditional way to make them is just to spoon the dough in small amounts onto a baking tray for small bite sized rolls. If you do it that way then they really only need 15 minutes in the oven. You can mix up the cheeses, add stronger and different cheese. I used a mixture of mozzarella and cheddar as I didn’t want to the cheese to be too powerful as I like to use these rolls with fillings.

These Brazilian Cheese Rolls are really quick and easy to make, unfortunately even quicker and easier to eat and I really encourage you to give them a go whether you’re gluten-free or not. I cannot stress how good these bad boys are.

Brazilian Cheese Rolls {Pão de Queijo}

Print Recipe
Brazilian Cheese Rolls {Pão de Queijo}
Brazilian Cheese Rolls {Pão de Queijo}
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 rolls
Ingredients
  • 240 g tapioca flour
  • 150 ml whole milk
  • 60 ml water
  • 3 tablespoons mild and light olive oil
  • 1 egg lightly beaten
  • 1 teaspoon salt
  • 80 g mozzarella cheese cubed
  • 40 g cheddar cheese grated
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 rolls
Ingredients
  • 240 g tapioca flour
  • 150 ml whole milk
  • 60 ml water
  • 3 tablespoons mild and light olive oil
  • 1 egg lightly beaten
  • 1 teaspoon salt
  • 80 g mozzarella cheese cubed
  • 40 g cheddar cheese grated
Brazilian Cheese Rolls {Pão de Queijo}
Instructions
  1. Pre-heat oven to 180°C fan.
  2. Grease 4 x 10cm tart tins*
  3. Place tapioca flour into a stand mixer or large bowl.
  4. Pour milk, water and olive oil into a saucepan and bring to a boil.
  5. Remove the saucepan from the hob and pour the hot liquid over the tapioca flour. Beat the mixture on medium-high speed for about 10 minutes until very sticky and cooled.
  6. Add the egg and salt and beat in for a couple of minutes until the mixture is glossy and smooth.
  7. Add the mozzarella and cheddar a little at a time until completely mixed in.
  8. Using a spoon, divide mixture into 4 greased tart tins and bake for 25-30 minutes until golden.
  9. Remove the rolls from the tins straightaway onto a cooling rack.
Recipe Notes

*It is not imperative to use tins to bake these rolls, you can just spoon the mixture and bake them directly onto a baking tray lined with greaseproof paper but it does ensure the rolls achieve the desired size.

*The rolls are delicious eaten directly from the oven and should really be eaten the same day. You can wrap them in foil once cooled and enjoy them the following day too but they get stale quite quickly.

*Recipe adapted from Olivia's Cuisine and BBC Good Food