The baking duo give us their top tips for the ultimate burger. We’re sure this recipe will be a hit with the family. 

“How often do you go into a self-proclaimed upmarket gastro pub and see something like: The King’s Arms 8oz Angus burger on toasted ciabatta with relish and chips? It all sounds so good, then out comes a wooden board with the largest amount of cheap bread in the middle, a stick poking out of the top and no sign of the burger. Is it so hard to make a burger with the meat patty and the bun the same size? And not only that, but does it really need to be so over-filled and high that a stick is needed to hold the darn thing together and it’s impossible to get into your mouth without splitting your lips?

“Here I have the answer. On the advice of my friend Marcus of aintnopicnicburgers, I give you: The Slider. The juiciest, meatiest, ‘oh my goodness I could never eat any other burger’ burger. This uses chuck steak – I make it from the best rare breed British beef, hung properly for a month – paired with Tom’s ultimate burger bun, a slice of burger cheese and a few home-made pickles. it will be a revelation to all burger lovers out there.”  Henry Herbert.

Serves 4

What You’ll Need:

• 4 ultimate baps (Please see book for recipe. Alternatively use a ready made good quality bap)
• 400g chuck steak
• minced 2 tbsp oil
• salt and pepper
• 1 onion
• very thinly sliced 4 slices burger cheese
• 1 big ripe tomato
• sliced butterhead lettuce
• cucumber pickles (Please see book for recipe)

What To Do: 

1. Divide the mince into 4 equal balls and lightly roll. The idea behind a slider is that you don’t season and mix the burger, which will cause the meat to dry out and cure. instead you season it last minute like a steak, so it retains maximum juiciness.

2. Heat a frying pan and when smoking hot add the oil and the round balls of mince. season and allow to brown for 1 minute, then push a small pinch of onions into the middle of each ball and ‘slam’ the burger flat with a pallet knife. Flip the burger over so the onions can brown off and melt into the meat. Cook for a further 2 minutes, or longer if you don’t like it pink.

3. Serve in baps with butterhead lettuce, ripe tomato and pickled cucumber. or do as I do: place a piece of cheese and the split bun on top of the burger still in the pan, so the cheese melts to the bun. Lift the burger and add the bottom of the bun. enjoy the juiciest, most chin-drippingly delicious burger ever.

Recipe from The Fabulous Baker Brothers by Tom and Henry Herbert.