Best Elvis Burger Recipes

ELVIS' BURGER

Steps:

• Slice the chuck steak, then pulse in the processor; this is great, as you get some smaller bits and some larger bits of meat. In a big frying pan slowly fry the onion in olive oil for about 5 minutes until softened, but not coloured. This gives the sweetness to the burger. Add the onion to the meat.
• Using a pestle and mortar, bash up the cumin, coriander seeds, salt and pepper until fine and add to the meat.
• Add the Parmesan, Dijon mustard, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more bread crumbs.
• Lay out some greaseproof paper, sprinkle with bread crumbs, and then shape the meat into patties. Place them on the crumbs, and sprinkle more crumbs on top. These burgers are better if they are chilled in the fridge for about 1 hour before you cook them.
• Heat a little oil in a frying pan, and cook the burgers on a medium-high heat for about 8 to 10 minutes, turning occasionally. Serve on a toasted burger bun with tomato ketchup and a "wally" (pickled gherkin).

THE ELVIS BURGER

Steps:

• Split the meat into two quarter-pound patties and grill or pan fry with the bacon, adding the onions and mushroom to soak up the grease as a sauce.
• When you're done, stack your burger in the following order, from bottom to top: Top bun, 1/4 patty, slice cheese, 2 slices bacon, 2 teaspoons peanut butter, 1/4 patty, slice cheese, 2 slices bacon, 2 teaspoons peanut butter, onions and mushrooms, ketchup, mustard, relish& mayonnaise, lettuce, tomato, bottom bun.
• Enjoy.

ELVIS BURGER

Steps:

• Slice the chuck steak, then pulse in the processor; this is great, as you get some smaller bits and some larger bits of meat. In a big frying pan slowly fry the onion in olive oil for about 5 minutes until softened, but not coloured. This gives the sweetness to the burger. Add the onion to the meat. Using a pestle and mortar, bash up the cumin, coriander seeds, salt and pepper until fine and add to the meat. Add the Parmesan, Dijon mustard, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more bread crumbs. Lay out some greaseproof paper, sprinkle with bread crumbs, and then shape the meat into patties. Place them on the crumbs, and sprinkle more crumbs on top. These burgers are better if they are chilled in the fridge for about 1 hour before you cook them. Heat a little oil in a frying pan, and cook the burgers on a medium-high heat for about 8 to 10 minutes, turning occasionally. Serve on a toasted burger bun with tomato ketchup and a "wally" (pickled gherkin).