Ultimate burger in a brioche bun recipe
 James Martin once worked in one of the oldest diners in America, so he's well-placed to judge what makes the ultimate burger recipe. 800g/1lb 12oz best-quality beef steak, minced3 egg yolks1 tbsp Dijon mustard300ml/10½fl oz rapeseed oil25g/1oz beer mustard or wholegrain mustard½ lemon, juice only2 tbsp vegetable oil4 brioche rolls, cut in half4 tbsp ready-made mild chilli relish½ round lettuce, leaves separated2 tomatoes, sliced200g/7oz cheese, preferably Monterey Jack, sliced8 gherkins, drained, sliced1 red onion, peeled, slicedsalt and freshly ground black pepper 800g/1lb 12oz best-quality beef steak, minced 3 egg yolks 1 tbsp Dijon mustard 300ml/10½fl oz rapeseed oil 25g/1oz beer mustard or wholegrain mustard ½ lemon, juice only 2 tbsp vegetable oil 4 brioche rolls, cut in half 4 tbsp ready-made mild chilli relish ½ round lettuce, leaves separated 2 tomatoes, sliced 200g/7oz cheese, preferably Monterey Jack, sliced 8 gherkins, drained, sliced 1 red onion, peeled, sliced salt and freshly ground black pepper Method Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour.Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down.Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper.When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.) Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside.To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top.Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired. Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour. Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour. Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down. Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down. Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper. Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper. When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.) When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.) Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside. Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside. To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top. To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top. Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired. Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired.