I’ve had a bit of stick around the office recently. You see, I’ve been proud of my recent cooking achievements. Take the chocolate cake recipe for example, popular with the wife, but seen as a bit of a yellow card from the office lads. So I needed something a little more bloke focused. Something with hunks of meat running through it. Something like the perfect burger.
I’m a bit fussy when it comes to burgers, especially when it comes to the bun. More often than not you get a bap made of cheap white bread, if you’re lucky, perhaps an over sized ciabatta. All this does is hide the glorious meaty goodness inside. In my eyes you need something that’s the same size as the pattie, covered with toasted sesame seeds and finished with a lovely golden glaze. This adapted recipe by Hobbs House takes a while, but the results are spectacular.
Burger Buns – makes 4
- 250g strong white flour
- 12g demerara sugar
- 12g lard
- 5g salt
- 3g dried fast action yeast
- 50ml tepid whole fat milk & 100ml tepid water
- Beaten egg for glazing
Add all of your ingredients to a large mixing bowl and knead for 15 minutes by hand. Once you’re finished kneading add back to the bowl, cover with cling film and leave to rise for an hour. After an hour remove the dough, then on a floured surface divide and shape into four round buns.
Place the buns on a baking paper lined tray and glaze each of them with the beaten egg. Leave for 30 minutes and glaze them again for that deep golden finish. After a further 30 minutes, sprinkle with sesame seeds and leave for a final 30 minutes. Turn your oven up to 230 degrees/ gas mark 8 and bake the buns for around 12 – 15 minutes. Leave to cool.
The perfect burger needs the juiciest, meatiest pattie you can think of. Do you go with mince? What about the fat to meat ratio? I’ve even seen a recipe that soaks the meat in Guinness. That’s not for me. I like it with chuck steak and just a little bit of seasoning. Let the quality of the meat do the talking I say. Use 400g of chuck steak and gently pulse in a food processor until you get the right texture, as close to mince as possible. Gently mould into four patties and firm up in the fridge.
Get your griddle pan nice and hot so it’s smoking. Place the pattie on the griddle and gently push the middle down with your thumb. This stops it swelling up. Cook for two minutes on each side, or a minute longer if you don’t like it pink. The burger build is a very personal thing. I prefer mine with onion, hot relish, a slice of cheddar and crispy lettuce. That bit is up to you, but do try this recipe if you’re a burger lover.
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