It is a truism, though an average burger is just that.
A waste of the calories. A waste of the excitement.
You’re in a resort and you order a burger and fries for lunch and the beef is well done and devoid of flavour; there is no love in the bun or the accompaniments.
A wasted meal.
Actually, I take it back.
An average burger is terrible.
It defeats the purpose.
Conversely, a brilliant burger is heaven.
It is the last meal and something you describe for days.
I learnt a while back that it fundamentally comes down to the beef. The quality, the fat, when it is ground and how it is cooked.
And so if if you read no more, based on this burger I am about to go into:
50 – 70% brisket
30 – 50% chuck
100gm butter per 1kg
Grind as thick as you can – the coarsest grain – and cook as soon as you can over a super-high grill.
This is the second time I have cooked this burger by Gordon Ramsay and it is the best burger I have ever had.
Which is not to say it has to be, though his key regarding the beef combination, butter and cooked rare (of course) is central. Any burger would be genius with this alone.
The recipe was released by Gordon after he hit 1-million Instagram subscribers.
He uses smoky bacon though I crisped up streaky bacon.
Otherwise, the rest is in relatively intact though I have rewritten the method.
It kills me when I make burgers for the kids from store-bought mince.
Though no more.
I don’t cut corners on much cooking. Burger meat will be the same going forward.
This is the best burger you will ever have if you follow the steps.
(And then adapt it!)
1kg equal brisket and chuck
100gm frozen butter
Salt and freshly ground pepper
4 slices Swiss cheese
4 large portobello mushroom cups, step and gills removed
4 large eggs
8 slices of streaky bacon, crispy and drained of fat
2 cups rocket
2 Roma tomatoes, sliced
4 brioche buns
Butter for buttering
1/2 cup egg mayonnaise
4 tbsp sriracha sauce
Pinch of sauce
- Pre-heat your grill to medium-high.
- Get the bottoms of the mushrooms cooking. They will take time to soften and breakdown: at least 30 minutes. Of course, do not let them burn.
- Good time to start crisping up the bacon in a pan.
- Mince the beef with the frozen butter; otherwise, get your butcher to mince the beef and shave the frozen butter in a combine well. (The sooner to cook time this can happen, the better and if this blog has not sold you on it, supermarket mince is no substitute.)
- Form four equal, thick patties and refrigerate to chill. Remember they will shrink. Season well.
- Mix together the mayo, sriracha and salt.
- Butter the buns and grill them bottom side-down until they are browned.
- Turn up the grill, oil the beef patties and pop them on the grill.
- Flip the mushroom so that you can sprinkle a good pinch of garlic powder into each and then crack an egg into each.
- Flip the burgers after a minute or two. Cook for a minute more and then Swiss cheese on all until it melts.
- Take the burgers off and then the mushrooms when the eggs are done.
- Assemble: brioche, sriracha mayo, mushroom/egg, beef, tomato, rocket and more sriracha mayo on the top bun.
- Open a beer if you have not already done so by now.