Stokes Sauces: Beautiful Burgers - home made tips and tasty fillings

Make burgers a beautiful thing

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

Hamburgers were first recorded at the St Louis World Fair in 1904 when 'Uncle' Fletcher David of Athens, Texas set up a stand that sold burgers.

The term 'hamburger' refers to the meat made from 'Hamburg' steaks introduced by early German settlers.

It is estimated that 'the mighty Mac' (Macky D) sells 75 burgers every second.

Burgers were clearly spotted to have commercial value too, when in 2009 Microsoft promoted Windows 7 in Japan by partnering with Burger King to release a 7 patty Whopper - phew what a whopper.

Only the best burger bars and restaurants recognise the true quality of a fine burger by serving Stokes Tomato Ketchup.

Beef & Onion Burger

http://www.stokessauces.co.uk/page/sauces/mayo-range

Here's how:

[TIP: As a rule of thumb, 500g of minced beef makes 4 large patties.]

In a bowl, work 500 g of minced beef with1 tsp of mixed herbs, 1 tbsp of Stokes Dijon Mustard and 2 or 3 finely chopped Spring onions, with the yolk of 1 egg. Form the mixture into 4 patties and pop them in the fridge.

Slice 2 medium onions and gently fry them in butter to caramelise. This will take about 10 minutes of so, moving the onion slices frequently to avoid them burning.

[TIP: This process is made easier and tastes so much better by adding 2 or 3 tbsp of Stokes Red Onion Marmalade to the onions as they fry.]

Fry your patties for 6 minutes per side adding a slice of Cheddar cheese to the patty when you turn it over to cook the second side. Assemble your burger - bun, burger, cheese, onions and a good spoonful of Stokes Garlic Mayonnaise, which is a very fine, authentic aioli that rounds off this burger superbly.

Jack Daniels BBQ Burger

We are very proud of our award-winning BBQ Sauces.

Here's how:

Basically, make your patties as above. Prepare your garnish. Fiery slices of red onion, sweet tomatoes and crispy lettuce work for the base and pickled vegetables for the topping. Fry some rashers of smoked streaky bacon to add to the topping.

The all-important dressing needs 4 or 5 tbsp of either of our BBQ Sauces. For me, the Original is the perfect choice. Warm this gently in a pan with 1 tbsp of JD (or cognac).

When nicely combined 'to taste', drizzle the sauce over this very grownup burger and enjoy.

Stokes Original BBQ Sauce is thick and smoky with natural blossom honey and a molasses-style sweetness that can be used as an accompaniment, a marinade or a dipping sauce.

Stokes Hot & Spicy BBQ Sauce is just that. To balance the heat of the chillis, it has even more molasses and honey to sweeten the initial smoky BBQ flavours, letting the spicy heat develop as an after flavour.

Stokes Sweet & Sticky BBQ Sauce is another flavoursome variation, deeply sweet with a sensational kick of British horseradish and Worcestershire sauce to balance the sticky maple syrup.

Burgers Mexicano

Here's how:

We'll introduce some chorizo to the burger so use 400 g of minced beef and 100 g of chorizo, skinned and very finely diced. Add 2 tbsp of Stokes Chipotle Ketchup (smoky with the heat of chipotle chillies) and combine the ingredients well.

[TIP: The ketchup should bind the patties so you won't need the egg.] Form the mixture into 4 patties and set aside.

Prepare the garnish of sliced tomatoes, avocado and onion, perhaps jalapeno peppers too. Fry your patties for 6 minutes per side adding a thin slice of Cheddar cheese to the patty when you turn it over to cook the second side.

For the Chipotle Mayonnaise Dressing: Combine 4 tbsp of Stokes Real Mayonnaise, 1 tbsp of Stokes Chipotle Ketchup, the juice of half a lime and 1 tsp of runny honey - what a tasty finish.

First, the juicy Italian tomatoes...