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The Original Beef Burger
This is the real deal, all-American beef burger with the works!
- Yields: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
issue 56
Ingredients
Tomato Chutney
4 tsp (20 ml) olive oil
1 onion, finely chopped
1 star anise
120-140 g brown sugar
water
1 chilli, deseeded and chopped
1 clove
½ tsp (2.5 ml) ginger
¼ cinnamon stick
½ tsp (2.5 ml) curry powder
1⁄3 (80 ml) red wine vinegar
500 g tomatoes, cut into small cubes
salt and pepper to taste
Mushroom Ragout
splash of olive oil
½ onion, chopped
1 sprig thyme
1 bay leaf
40 g butter
600 g assorted mushrooms, sliced
1 clove garlic
¼ C (60 ml) brandy
¼ C (60 ml) white wine
1 ¼ (300 ml) cream
1 Tbsp (15 ml) chives, chopped
1 Tbsp (15 ml) parsley, chopped
black pepper
¼ lemon
BBQ Basting Sauce
1 C (250 ml) chutney
¼ C (60 ml) tomato sauce
¼ C (60 ml) Worcester sauce
¼ C (60 ml) HP sauce
5 tsp (25 ml) German mustard
2⁄5 C (100 ml) red wine
5 tsp (25 ml) Soy sauce
4⁄5 C (200 ml) Coke
1 clove garlic
½ tsp (2.5 ml) ginger
½ onion, peeled and chopped
25 g thyme leaves, picked and washed
1 bay leaf
Beef Burger Patty
Chef Rudi’s tip: I prefer using a 70/30% beef to fat ratio. This is a preference and you should make it the way you prefer. The fat gives it flavour and keeps the burgers juicy.
560 g beef, cubed
240 g beef fat, cubed
1 tsp (5 ml) mustard
1 tsp (5 ml) parsley
salt and pepper as needed
To Assemble
4 brioche burger buns
60 g onions, caramelised
25 g butter
80 g tomato chutney
4 beef burger patties (200g each)
1 onion, sliced
4 slices mature Cheddar
140 g streaky bacon, cooked until crispy
4 eggs, fried
80 g iceberg lettuce, shredded
120 g tomatoes, thinly sliced (roughly 16 slices)
100 g mayonnaise
40 g pickled cucumber
Method
Tomato Chutney
Add the oil to saucepan over medium heat; add the onion, star anise, sugar and a little water. Allow the onion to cook and to just caramelise, add the chilli, ginger, cinnamon stick, vinegar and aromatics and reduce by half.
Add the tomato and allow to cook until reduced and
thickened. Adjust seasoning and allow to cool. Set aside until ready to use.
Mushroom Ragout
Sauté the onions in a splash of olive oil over medium hea. Add the thyme and bay leaf. Add the mushrooms and cook until soft and caramelised. Add the garlic, brandy and white wine to deglaze.
Add the cream and reduce by almost half until thickened, adjust seasoning. Remove the bay leaf, add the parsley and chives and a squeeze of lemon. Keep warm until ready to use.
Basting Sauce
Add all of the ingredients to a large saucepan over medium heat. Reduce to half the quantity and then strain.
Beef Burger Patty
Combine all of the ingredients and keep ice cold in the refrigerator. Before mincing make sure that all of the equipment is ice cold. Mince the meat mixture ensuring that the mixture stays cold.
Form into patties about 10-11 cm in diameter. Keep refrigerated.
Place the burger patties onto a hot grill and baste generously with BBQ basting sauce.
While the meat is cooking, slice the rolls in half, butter the cut sides and lightly toast. Fry the eggs when the patties are nearly cooked. Heat the butter over medium heat and fry the onion until caramelised.
Continue to baste the burger patties with BBQ basting sauce and cook to the desired doneness.
To Assemble
Pile some mushroom ragout on the bottom half of each bun and spread the top half with tomato chutney.
Add the burger patty to the bottom bun; follow with caramelised onion, a slice of cheese and crispy bacon strips. Add the fried egg and top with shredded lettuce, fresh tomato, mayonnaise and pickles. Place the top of the buns on top and serve.
