I appreciate that not everyone wants to make their own mayo, which is just fine – use a good quality brand – two heaped tablespoons as mentioned previously – you'll need to add lemon juice and Dijon mustard and I'd suggest you begin with 1 teaspoon of each. You may need a little more – it's a matter of personal taste, together with a little celery salt and white pepper. All that remains is to add your capers, cornichons and black olives! Don't forget a drizzle of double cream to loosen the consistency.
A note of caution with seasonings, as I'm fond of saying, add gradually and taste as you go, you can always add a little more, you can't take it back!
If you'd like a vegan version, use a vegan mayo and a vegan plant alternative to double cream.
Now for the burger!
A few of my favourite ingredients :
Brioche buns – warmed in the oven or toasted
Spiced Halloumi – shallow fried in a drop of rapeseed oil
Roasted sliced onions – made ahead
Sliced avocado
shredded lettuce
sliced beef tomatoes
This is just my take on a burger stack, filled with stuff I love – it's whatever floats your own boat – I'd probably include beetroot too in some form – either sliced and added to the stack or a relish on the side.
It's important how the burger is assembled – a brioche bun, split and warmed – or toasted if you prefer – a generous spread of dressing on each side, add the avocado, lettuce and tomato to the bottom half, add spiced Halloumi to the top, add another spread of dressing and fold together!
This is not set in stone – it's just an example of what you could “build”, the world is your “Big Veg”.
I'm thinking that by calling this “burger dressing” a version of tartare sauce everyone will have the thought of scampi and chips in their heads! It began life as an homage to the dressing in the Big Mac and so I think it deserves a name of its own so, I name this sauce Quasi-T - it seems appropriate since its meaning is partly or almost a tartare sauce!
Finally the Spiced, Sliced Halloumi …
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