Every step matters when making the perfect burger
You may think putting a burger patty on a sizzling hot pan or grill is the most important step of the quest for the ultimate burger, but it ain’t quite so.
An idea is supposed to be man’s greatest tool and if we are talking about recipes, that certainly holds true. Often, the simplest recipe will yield the most mouth watering results, if you pick the right combination of ingredients and take advantage of a couple of tips and tricks. But picking up ingredients is not where it all begins, first you need the right idea.
The idea of the ultimate burger or as I like to call it »The Burger«, has been brewing in my mind for a long time. It has been a pursuit of satisfying all five flavours and achieving just the right amount of juiciness while still keeping it all from falling apart. But most of all, I wanted it to prove a burger can provide a first class culinary experience. And dare I say, I might have just done it.
We made the »holy grail« of burgers with honey brioche buns, cranberry butter sauce with white wine reduction, melted brie cheese, arugula and last but not least – 60 day dry aged Black Angus ribeye steak (If you scroll through our Instagram page, you will see it’s our favourite kind of steak). Chopped with a sharp knife and molded by hand in to prefect sized and cooked burgers.
No ketchup, no mayo, no cheese strips or pre-made patties.
Honey burger buns
This is what you need to make the perfect bun
- 11/2 cup of warm water
- 7g of dry yeast
- 1 tablespoon of brown sugar
- 1 tablespoon of honey
- 2 tablespoons of melted butter
- 31/2 cups of flour
- 1 tablespoon of salt
Grab a large bowl and pour in half a cup of flour and half a cup of warm water along with a ba gof dry yeast. Add a tablespoon of brown sugar, a tablespoon of honey and mix it up well. After a couple of minutes you should start to see some air bubbles forming on the surface. This is a sign that the yeast is alive and kicking, so you can continue with preparing your buns. Throw in the rest of the water, butter, salt and flour. Mix and knead until you get a elastic texture. If you feel the dough is too wet, add some extra flour. When your done kneading, put the dough in an oiled bowl and leave it to rise for at least an hour.
Once the dough has risen, split in to 85g pieces and form them in to small balls. Put the balls in a baking tray lined with baking paper. Leave it to rise for another 15 to 20 minutes. Coat them with whisked egg to get a nice golden brown crust and sprinkle some sesame seeds on top. Before putting them in the oven, take a sharp knife and make a couple of sharp incisions on top. This way the buns won’t crack when rising.
Bake them at 180-190 degrees Celsius for 25-30 minutes, or until golden brown. When ready, let them rest for a while to cool down.
To make this fantastic burger you will need
- Dry aged ribeye steak
- Tasmanian pepper
- Butter or lard
- Brie cheese
- Dried cranberries
- Dry white wine
Grab your sharpest knife, grab the steak and you are ready to go.
Cut the steak into small pieces, about 3-5mm sized. Mold the minced meat into patties slightly larger than the bun and about a half of the thickness of the bun. Leave them to rest on room temperature for a bit and meanwhile crush some Tasmanian pepper. Season the burgers well with salt and pepper. Take an iron or aluminium skillet and heat it up well. Melt in some butter or lard and throw on the burgers. Once the first side is done, flip it over and immediately put a slice of brie on top. Pour in some water and cover it with a lid to create a steamy chamber, which will melt the cheese and keep the burger juicy. Continue cooking the burger to the desired temperature. For us it’s medium. When it’s done, make sure you let it rest for a little while.
If you want to grab some tasmanian pepper or any other funky spices, check out zacimbe.si.
Cranberry butter sauce
If you used a cast iron or quality aluminium skillet, it has most likely developed a fond while cooking burgers. That’s the dark, caramelised pieces sticking to the bottom of your pan and they are vital in making various sauces.
Roughly chop up the cranberries and put them in the skillet on medium heat. After a short while pour in some white wine. Let it boil down slowly and reduced, that will concentrate the flavour. Due to the sugar in the cranberries, the sauce will start to thicken and the acidity of the wine will make the fond disintegrate and provide some additional aroma. Leave the sauce to boil down slowly to the desired thickness and finally melt in a piece of butter to tie all the textures and flavours together.
You can assemble your burger in any order you please, but we recommend going bun, arugula, beef burger, melted brie, cranberry sauce, bun. This is the best way to get the most flavour out of your burger.
Check out the video of this recipe and if you are into all kinds of burgers, make sure to check out our fish burger as well.
TIP: We didn’t mince the meat by hand just for show. When you want to make a truly excellent burger, this step is absolutely required. This way you will know exactly what your burgers are made of and you will get a much better texture. Machine minced meat gets pushed through the machine, which destroys it’s cell integrity. Hand cut meat will have better texture and remain juicy when cooked.