Beef Burgers Reinvented

Making the Buns

1. Mix the Dough:

   • In the bowl of a stand mixer fitted with a paddle attachment, combine 250g plain white flour, 20g golden caster sugar, 5g fast-action dried yeast, and 1 tsp salt. With the mixer running on medium speed, gradually add 150ml milk and half of a beaten egg. Mix for a few minutes until well combined.

2. Incorporate the Butter:

   • Gradually add 50g softened butter to the dough, mixing until it becomes elastic and shiny—about 5 minutes. (If using a bowl, you can also do this with an electric whisk.)

3. Shape the Buns:

   • Divide the dough into four equal portions and roll each into a round shape on a lightly floured surface. Arrange the rounds on a baking tray lined with parchment paper, spacing them apart. Gently press down on each bun to flatten slightly.

4. Let the Dough Rise:

   • Cover the buns and let them rise in a warm place for 2 hours, or refrigerate overnight until they have doubled in size.

Baking the Buns

5. Preheat the Oven:

   • Heat the oven to 200°C (180°C fan/gas 6).

6. Prepare for Baking:

   • Brush the tops of the risen buns with the remaining beaten egg and sprinkle with sesame seeds (if using).

7. Bake the Buns:

   • Bake for 13-15 minutes until the buns are risen and golden. Allow them to cool. These can be made up to a day in advance.

Preparing the Sauce

8. Mix the Sauce:
   • In a bowl, combine 3 tbsp mayonnaise, 2 tbsp ketchup or sriracha, 1 tbsp American mustard, 1 small gherkin (finely chopped), and a large pinch of garlic granules. Set aside. This can also be made a day ahead and kept chilled.

Making the Burgers

9. Chill the Steak:

   • Place 600g dry-aged chuck steak in the freezer along with the blade and bowl of a food processor for 30 minutes until the meat is firm but not frozen solid.

10. Mince the Beef:

    • Quickly place half of the chilled beef in the food processor and pulse 8-10 times until minced, being careful not to over-process. Transfer the minced beef to a tray and repeat with the remaining steak. Mix both batches together with ½ tsp salt.

11. Form the Patties:

    • Divide the mixture into four portions and gently shape each into a loose patty slightly larger than the buns, avoiding overworking the meat.

Cooking the Burgers

12. Toast the Buns:

    • Set a large, heavy frying pan over medium heat. Split the buns and toast them cut-side down in the pan (you may need to do this in batches). Remove the buns to a plate.

13. Sear the Burgers:

    • In the same pan, sear the burgers, pressing down with a spatula, for 4-5 minutes on each side for medium-rare, or 6-7 minutes for medium. If desired, add cheese on top of the burgers after flipping.

Assembling the Burgers

14. Build Your Burger:
    • Assemble your burgers with the toasted buns, your choice of toppings (such as cheese, onions, tomatoes, or lettuce), and the prepared sauce. Enjoy your ultimate beef burgers!