Phil Vickery Yorkshire Pudding Open Burger
Phil Vickery replaces the burger bun with a Yorkshire Pudding in this delicious burger recipe.
Ingredients
Serves 4
For the Yorkshire puddings
140g plain flour
4 eggs
200ml milk
½ teaspoon salt
beef dripping or vegetable oil
For the burgers
600g beef mince
4 cloves garlic, very finely chopped
1 small onion, very finely diced
1 red chilli, finely chopped
Small handful of mixed fresh herbs, finely chopped (parsley, thyme or chives)
For the onion gravy
2 large onions, thinly sliced
1 tablespoon oil or beef dripping
1 teaspoon plain flour
500ml beef stock
1 teaspoon Worcestershire sauce
black pepper
Method
1. Set up the Kamado Joe for indirect cooking and bring it to around 220°C. Place a heavy roasting tin inside to heat up for the Yorkshire puddings.
2. To make the Yorkshire pudding batter, whisk the flour and salt together, then gradually whisk in the eggs followed by the milk until smooth. Rest the batter for at least 20 minutes.
3. Add a teaspoon of dripping or oil to a small round cast iron pan. Return it to the Kamado Joe until the fat is smoking hot. Pour in the batter until just under halfway, then close the lid and cook for 18–22 minutes until risen, crisp and deeply golden. Do not open the lid during cooking. Once cooked, remove and keep warm.
4. While the pudding cooks, make the burger patties by combining the beef mince with the garlic, onion, chilli, herbs and a good seasoning of salt and pepper. Mix gently and form into four patties slightly wider than the Yorkshire pudding.
5. Switch the Kamado Joe to direct heat at around 200–220°C. Cook the burgers on the grill for 3–4 minutes per side until browned. Remove and rest briefly.
6. For the onion gravy, heat the oil or dripping in a saucepan over a medium heat. Add the sliced onions and cook slowly for 12–15 minutes until soft, sweet and deeply golden. Stir in the flour and cook for a minute, then gradually add the beef stock, stirring constantly. Add the Worcestershire sauce and simmer for 5–7 minutes until rich and glossy. Season with black pepper.
7. To assemble, place a Yorkshire pudding on the plate and sit a burger patty in the centre. Spoon the hot onion gravy generously over the top, letting it pool into the pudding.
Photo credit to Nick Hook
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Method
1. Set up the Kamado Joe for indirect cooking and bring it to around 220°C. Place a heavy roasting tin inside to heat up for the Yorkshire puddings.
2. To make the Yorkshire pudding batter, whisk the flour and salt together, then gradually whisk in the eggs followed by the milk until smooth. Rest the batter for at least 20 minutes.
3. Add a teaspoon of dripping or oil to a small round cast iron pan. Return it to the Kamado Joe until the fat is smoking hot. Pour in the batter until just under halfway, then close the lid and cook for 18–22 minutes until risen, crisp and deeply golden. Do not open the lid during cooking. Once cooked, remove and keep warm.
4. While the pudding cooks, make the burger patties by combining the beef mince with the garlic, onion, chilli, herbs and a good seasoning of salt and pepper. Mix gently and form into four patties slightly wider than the Yorkshire pudding.
5. Switch the Kamado Joe to direct heat at around 200–220°C. Cook the burgers on the grill for 3–4 minutes per side until browned. Remove and rest briefly.
6. For the onion gravy, heat the oil or dripping in a saucepan over a medium heat. Add the sliced onions and cook slowly for 12–15 minutes until soft, sweet and deeply golden. Stir in the flour and cook for a minute, then gradually add the beef stock, stirring constantly. Add the Worcestershire sauce and simmer for 5–7 minutes until rich and glossy. Season with black pepper.
7. To assemble, place a Yorkshire pudding on the plate and sit a burger patty in the centre. Spoon the hot onion gravy generously over the top, letting it pool into the pudding.
Photo credit to Nick Hook
