Consume / 10 Jul 2017
How-to: Beef Burger
Searching for the master of all burger recipes? Look no further.
WHAT MAKES THE BEST BURGER
- The ideal ground sirloin should be 30 percent fat because it adds flavour and keeps the burgers nice and juicy
- Don’t overwork the meat or it might get chewy, and let patties rest before grilling so they stay tender.
- Create a shallow indentation in the patty because this keeps the patty from bulging up as it cooks.
INGREDIENTS (serves four burgers)
- 24 ounces ground sirloin
- 4 potato burger buns
- 1 tablespoon butter
- 4 slices cheddar cheese
- 2 freshly sliced tomatoes
- 1 head of romaine lettuce
- Divide the ground beef into four even portions.
- Gently press each portion into a smooth disk roughly around one inch thick, with an indentation in the middle.
- Sprinkle kosher salt all over the patties and cure overnight. This helps increase the flavour and retain redness of the patty
- Set your pan (we recommend using non-stick cast iron pan) over medium heat. Add a teaspoon of butter and let it warm up with the pan. Press the buns in the warm butter and toast until the surface is golden and crisp, then transfer the toasted buns to a serving plate
- Increase the heat to medium-high. Cook the burgers for 3-4 minutes on each side, smashing the patty to create crispy and caramelised edges.
- Transfer the patties to the toasted buns, add cheese, ketchup and mustard to the burgers and finish with a slice of tomato and lettuce.