The Ultimate Beef Cheese Burger

The Ultimate Beef Cheese Burger - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

Made on the stove

This is the ultimate beef cheese burger, it’s made on the stove and taste incredible! At the time of making this it was for the national hamburger day. Use a good quality beef, freshly minced by your butcher. This makes a big difference. Don’t add egg, onion and all sorts of flavourings, that’s not what a real burger is about. It’s about tasting each ingredient without over doing it. Be gentle with the patties, don’t pack them tight. Let the meat rest a few minutes and there’s no need to thumb press the centre. I used brioche buns for a higher level, but you can select your favourite bread bun. The caramelised onions bring the sweetness, the tomato for freshness, the alugura or rocket lettuce gives you a peppery taste with balsamic vinegar for acid. Melted Gruyere or Swiss cheese for cheese lovers, a perfect hamburger balance. Is this the best beef burger recipe ?

Ingredients

2lb - 1kg Chuck meat,freshly minced
1 tsp black peppercorns (crushed)
2½ tspn salt (approx)
2 cups Rocket lettuce (Arugula)
5 Brown onions
5 garlic cloves
5 Bacon slices
3 tbsp Mayonnaise
1 tbsp Horseradish
5 Bricoche Buns
3 tbsp Butter
1 tsp dry thyme or 5 sprigs of fresh
2 cups grated Gruyere cheese
1-2 Large tomatoes
2 tbsp Balsamic vinegar
Some olive oil

Steps

Step 1
In a mixing bowl, add the minced meat along with crushed pepper and salt. Mix well.
Step 2
Oil your hands with olive oil. Divide in 5 and roll into approx 7oz – 200g balls. Cut up pieces of grease proof or parchment paper ( 6 x 6 inch) and place each meat ball on top. Flatten using your hands until you have the desired height. Cover and refrigerate at least 2 hours.
Step 3
Peel and slice the onions finely. Place a pot on medium heat with enough olive oil to coat the bottom. Add the onion, thyme and a little salt, mix well. Turn heat to very low, cover with lid and leave to cook. Check and stir every 2 or 3 minutes. You don’t want them to stick to the bottom. If they do, scrape the brown bits with a wooden spoon.
Step 4
Grate the cheese and set aside.
Step 5
Mix the mayonnaise and horseradish, set aside.
Step 6
Place a dry frying pan on medium heat, add the bacon slices and cook until caramelised and a little crispy on the edges. Remove bacon leave aside and keep the rendered bacon fat in the pan.
Step 7
Remove the patties from the fridge and run a little olive oil on each side. Place in the same pan on low to medium heat. Let then sizzle gently, and turn them over when brown. Crush the garlic cloves with skin on and add to the pan. Add the butter, spread well and baste garlic butter over the meat. You can turn the patties over several times, that helps with retaining moisture, but don’t press on them. Once almost cooked, turn off the heat and leave to rest 3-5 minutes in the same pan.
Step 8
Under a broiler (grill) or on a griddle pan, toast the sliced brioche buns.
Step 9
Once the buns are toasted, butter each side with the mayonnaise mixture. Position the bottom one on a hot plate. Add the meat patties, then the cheese. Using a kitchen blow torch, melt the cheese until a little brown. You can also use a broiler but remove patty from plate and use a separate sheet pan if so.
Step 10
Cut the bacon piece in half and arrange on top of cheese.
Step 11
Add the caramelised onion.
Step 12
Add a slice of fresh tomato.
Step 13
Mix the arugula in a mixing bowl with the balsamic vinegar. Place on top of tomato.
Step 14
Finish with the top part of the bun, and place a small skewer through it.

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