Ultimate Burger

To all those who know me, I love burgers.

I honestly think that they are up there with the best foods in the world. But, burgers, even though they seem quite simple can often be done wrong. Myself and the chap have spent many years perfecting the perfect burger, sampling many from different establishments and attempting to re-create at home.

One of our favourites is the ‘Dead Hippie’ from ‘Meat Liquor‘. Simple burger. Simple bun. Simple Sauce. Simply Delicious.

This is how we made our own.

Perfect-burger

YUM.

Step One: The SaucePerfect-burger-1

  • 3 Tbsp Mayonaise
  • 1 Tbsp Ketchup
  • 1 Tbsp American Yellow Mustard
  • 1 Tsp Worstershire Sauce
  • 1 or 2 Gerkins, finely diced.

Not much grace with this, whack it all in a bowl together and give it a good mix.

Step Two: Make the burgers

  • 80g minced beef per burger (320g for 2 people) *Tip- aim for beef with around 15% fat to keep your burger juicy*
  • Ground Pepper
  • Salt
  • Yellow mustard
  • Your favourite sliced cheese (2 slices per burger)
  • Sliced Gerkins
  • A Garnish of your choice- I personally do not like any form of salad invading my burger, if you do feel free to add it!
  • A Burger Press

Take your minced beef, and squash it into a ball and place inside your burger press, or alternatively, flatten it between your hands.

Preheat a pan or griddle on your hob. Being honest, both are great, a frying pan is a little easier to clean!

Once all your burgers have been pressed, top them with a sprinkle of salt and pepper. Put them into your hot pan.

You will know your burgers are ready to be turned when the edges start to turn brown. When this happens give each a squeeze of mustard on the top. Add a little more salt and pepper, then give the burgers a flip.

Using a spatula, press down on each burger. Then add one slice of cheese to 2 of the burgers. Place a lid (or in our case a tin) over the top of the pan which will speed up the melting process.

Perfect-burger-15

In a pre-heated grill, place your buns in to toast up slightly. A brioche bun – like this one– works perfectly.

Place the second burger on the top of the first and add your final piece of cheese. Remove from the heat, place your ‘lid’ back on the top and allow the cheese to melt.

Add a good dollop of your sauce to the bottom half of your buns.

Top with Gerkins, plus any other sauces or garnishes of your choice.

Perfect-burger-20

We made some home-made fries to go with the burgers which were a perfect accompaniment.

Make sure you have plenty of sauce on the side for further dipping!

Now I want another of these, right now. Enjoy!

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