Thu, 4 July 2019
Recipe:
Ingredients:
24oz beef for 4 X 6oz patties
Pinch of kosher salt
4 x brioche buns
Selection of sauces- ketchup, mayonnaise, Dijon mustard
Handful of thickly diced pickles
Handful of fresh rocket
1 x onion chopped and sautéed
Cheese of your choice
Method:
1. Ask your local butcher for a blend of the fattier cuts, chuck or short rib cuts would be our suggestion. For the juiciest results ask for an 80/20 ratio of fat content and ask for it to be put through the mincer one or two times more so it's finely ground.
2. Roll the meat into 4 small circular balls. Form them gently to avoid toughening up the meat.
3. Place the patty on to a flat-top grill or a cast iron pan. Some people prefer the beef cooked over charcoal, but we think the griddle creates a better crust and seals in the flavour for added juiciness.
4. Push the patties down to 1-inch thickness, put a small hole in the middle of the meat with your finger to hold the shape of the patty whilst cooking. Season with kosher salt.
5. Move the burger as little as possible while it cooks. One flip after 3 ½ mins should do the trick.
6. Whilst the burger is searing briefly toast your brioche buns in the pan.
7. Add flavour to the buns with your sauce of choice. To whip up something easy, try a mustard mayo by mixing Dijon mustard with some thickly diced pickles and a dollop of mayonnaise. Keep the condiments simple, we tend to go with pickles and some fresh rocket.
8. For the last minute of cooking, add some sautéed onions and the cheese of your choice to the burgers. If cooking in a pan, put the lid on and add a splash of water to create steam and help fuse the meat and cheese together.
9. Assemble the burger and ensure you have enough napkins.
