Saturday Night Burger (who am I kidding, I’d eat this every day of the week Burger)

Many of us have favourites. A favourite shirt, a favourite smell, a favourite colour… For me, when it comes to a Burger, my favourite has to be simplicity. I’m not in the market for blue cheese topped, peanut butter stuffed, smothered in BBQ sauce or with a fried egg perched precariously for that yolkporn shot.

Simplicity then in the case of our subject means good ingredients and minimal fussing with them. Your local butcher, your local cheesemonger and your local deli are your best friends here (and all of the time), in order for this Burger to take the No.1 spot in your ‘what to eat this evening’ thought process.

Ingredients

  • 280g of ground beef per patty
  • Salt & Pepper
  • 2Tbsp neutral oil (vegetable/ sunflower)
  • Hamburger buns
  • Medium hard cheese of your choice (I like Comte/ Emmenthal)
  • Lettuce (nothing fancy here, it’s about the crunch. Iceberg is perfect)
  • Tomatoes
  • Red Onion
  • Mayonnaise
  • American Mustard
  • Hot Sauce
  • White Miso paste

Steps

  1. Per patty, you’ll need 280g of really good ground Beef from your neighbourhood Butcher, shape into orbs using both hands whilst being careful not to compact the meat too much.

2. To shape your Burgers, tear off two sheets of greaseproof paper (one for the bottom/ one for the top) and press the beef into flattened patty thats about 5″ in diameter.

3. Season the Burger patties with Salt and Pepper, coat evenly with 1Tbsp of the oil and then press a 2″ round crater into the middle of each patty. Flip them over and repeat steps: salt, pepper and oil.

4. Make your sauce, using 2Tbsp Mayo/ 1Tbsp Mustard, 1Tsp White Miso and a splash of your favourite Hot Sauce. Mix vigorously to combine before setting aside for use later.

5. Heat a cast iron skillet on the hob, medium flame.

6. Slice each bun in half and spread Mayonnaise over each side of the bun, make sure you get right to the edges!

7. Place buns cut side down into the pan and cook for a couple of minutes until toasted and golden. Place aside and don’t stack them, this way that lovely crisp toasty side will retain its light crunch.

8. Increase the flame to high, letting the pan come up to heat. You’ll know its ready when it begins to smoke slightly.

9. Taking two patties at a time, place crater side down in the pan and press down lightly. Do not mess with the patties at this stage, leave to cook for 5 minutes in order to achieve that perfect sear that you’ll be falling in love with shortly!

10. Flip the patties, top with your cheese and then place the lid on your skillet/ cover with a metal bowl then reduce the heat to low. Cook for one minute more.

11. Take patties out of the pan and allow to rest for 5 minutes on a plate.

12. Layer lettuce, onion and tomato on the bottom half of each of the toasted buns. Slather the top half of the buns each with a generous spoonful of sauce.

13. Nestle each rested patty on top of the bun base, close the lid and meet your new favourite Burger.

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