Do I get excited when I am about to make burgers? Do I go over the board? Do I stop thinking about the next time that I will be making them again?
A big ‘YES’ to all the above!
Burger with the Works
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Burger with the Works
Servings: 12 People
Ingredients
For the Burgers:
- 3 kg Chuck meat, double minced , 80% lean (80/20), about 12 burgers, 250 gr each
- 12 Brioche buns , with sesame seeds
- Sea Salt
- freshly ground Black Pepper
- 12 slices Cheddar Cheese
- 3 tablespoons Unsalted Butter , melted
- 4-6 tablespoons Seed Oil , like Rapeseed
- 12 thick Toothpicks , to hold the burger together
Condiments and side dishes:
For the Chipotle Mayonnaise:
- 100 gr Mayonnaise
- 1 tablespoon Chipotle in adobo , finely minced
- 1 teaspoon Sauce, from the Chipotle in adobo
- 1 teaspoon Dijon Mustard
For the Bacon Umami:
- 300 gr Smoked Bacon , cut lengthwise 3 times and then sliced aiming for small bits of 5 mm
- 40 gr Parmigiano Reggiano , grated
- 30 gr dry Shitake Mushrooms , grinded to fine powder
- 1 tablespoon EVOO , extra virgin olive oil
- ½ freshly ground Black Pepper
For the Mushroom Remoulade:
- 300 gr small Portobello Mushrooms , sliced and roughly chopped
- 300 gr Shitake Mushrooms , sliced and roughly chopped
- 1 small Shallot , finely chopped
- 1 tablespoon fresh Thyme , leaves picked and roughly chopped
- 1 tablespoon fresh Parsley , leaves picked and finely chopped
- 2 tablespoon EVOO , extra virgin olive oil
- 1 tablespoon Unsalted Butter
- ½ teaspoon Sea Salt
- ¼ teaspoon freshly ground Black Pepper
Instructions
For the Burgers:
- We divide our ground meat to about 250 gr patties (you can use a form without over pressing or squeezing). Liberally sprinkle with salt both sides along with some black pepper.
- On high fire, we place a large frying plate and put half of the burgers that have been lightly oiled with the seed oil on one side. Once placed in the plate we gently squeeze each burger with a spatula to form slightly increase their area which touches the plate.
- When they get caramelized, 2-3 min we lightly oil the top side with some more seed oil, and we turn them on the other side. We cook for 2 min more, brush the turned burgers with the butter and turn them again, reduce the heat to medium, put on top a heaped spoon of the bacon umami and cover with a slice of the cheddar cheese. Immediately cover the burgers with a lid so that the cheese melts and cook for 2 more minutes.
- In the meantime, we prepare the buns by placing them on a hot lightly oiled pan, press them lightly with our hands until lightly browned.
- Build the burgers by spreading some Chipotle Mayonnaise, place the burger which already is topped with the bacon and cheese and top up with the mushroom remoulade. Pierce the burger with the big flat toothpick to hold together and serve next to the coleslaw and the French fries.
- Repeat for the remaining burgers.
For the Chipotle Mayonnaise:
- Add the above ingredients in the smallest bowl of a food processor with the metal blade on and process well. Keep aside.
For the Bacon Umami:
- Place a sauté pan on medium heat and a minute later add the oil. Wait to heat up for a minute and then add the bacon bits. Reduce the heat to low and sauté while tossing frequently until a bit crispy. Season with the pepper and use a slotted spoon to remove from heat into a medium size bowl and while hot top up with the Parmigiano Reggiano cheese and sprinkle with the shitake powder. Mix well and set aside.
For the Mushroom Remoulade:
- Place a sauté pan on high heat and a minute later add the oil and butter. Wait for the butter to melt and then add the mushroom bits. Sauté while tossing frequently for 3 minutes and then add the chopped shallot and thyme. Season with the salt and pepper, sauté for a further minute, add the parsley, mix and remove from the heat. Keep aside.
