Cheeseburger
This burger is unashamedly based on a fast-food chain burger, but without all the additives. Still, there’s something great about occasionally treating yourself to something that’s not exactly healthy. We like to use potato rolls – they’re like sweet puffs of nothing but are great at soaking up the burger juices (so they end up in your mouth rather than on your clothes).
We also like using American cheese, which doesn’t add much flavour-wise but helps glue the whole thing together and gives the burger structural integrity. The trade-off? We use quality meat in the patty – a blend of short rib, chuck and rib cap, plus a little bone marrow. The stewed onions are not essential but do come highly recommended.
Ingredients 27
Beef Patties
350 g coarsely minced (ground) short rib
350 g coarsely minced (ground) chuck beef
350 g coarsely minced (ground) dry-aged beef rib cap
100 g frozen beef bone marrow, grated
Stewed Onions
2 tbsp olive oil
4 onions, thinly sliced
10 g salt
2 tbsp unsalted butter
60 ml Sherry vinegar
To Serve
4 tbsp clarified butter, for frying
6 slices pre-sliced orange American cheese
6 potato buns, split
kewpie mayonnaise, for brushing buns
6 tbsp burger sauce, see below
shoestring fries, to serve
dill pickles, to serve
sea salt and freshly ground black pepper, to season
Burger Sauce
250 g Kewpie mayonnaise
50 g cornichons, finely chopped
60 ml tomato sauce (ketchup)
50 g American mustard
1 1⁄2 tsp garlic powder
1 1⁄4 tsp onion powder
1 1⁄4 tsp ruby red paprika
1⁄2 tsp smoked paprika
Pinch cayenne pepper
1 1⁄4 tsp ground white pepper
1⁄2 tsp sugar
1 tsp salt
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Method 8
To Make Burger Sauce
Whisk together the , , , and . In a separate bowl, whisk together the , , , , , , , and . Add the dry ingredients to the wet ingredients and continue to whisk until combined.
To Prepare The Patties
Combine the , , , and in a large bowl. Using your hands, mix for about 2 minutes. Divide the mixture into 6 roughly 200 g (8 oz) portions and shape into patties. Set aside.
To Make The Stewed Onions
Heat the in a stockpot or large saucepan over medium heat. Add the and and cook for 5 minutes, stirring frequently until the onions begin to turn translucent. Add the and cook for a further 10 minutes, stirring every few minutes. The colour should start to become a bit darker at this point.
Add the and cook until the liquid has reduced by half. Reduce heat to low and cook for a further 15 minutes. If you find that the are catching on the base of the pot, just add a splash of water to loosen them up a little. Remove from the heat and set aside to cool.
To Cook The Patties And Assemble Your Burgers
Heat 2 tablespoons of the clarified butter or olive oil in a large heavy-based frying pan over a high heat until hot. Add 3 of the patties to the pan, pressing each one down with a spatula to flatten to about 2 cm (3/4 in) thick and a diameter equal to your bun size. Season with a good pinch of and a little pepper. Cook for about 3 minutes, then flip and cook for a further 4 minutes.
Remove from the pan, top each with a slice of and transfer to a tray to keep warm. Rinse the pan, then repeat to cook remaining patties.
Once you have cooked the burgers, rinse the frying pan again and place over a medium heat. Brush each cut-side of the generously with mayonnaise, then toast, cut-side down, in the pan until deep golden brown.
Place 1 patty on each base and top with 2 tablespoons of the (if using), 1 tablespoon of the , and the bun top. Serve immediately with shoestring fries and a wedge of dill pickle.
Meatsmith's tips
Burger Sauce Recipe makes approx 400g (14 oz) / 430 ml and keeps for a week, refrigerated – use it as dressing for a green salad or in a ham sandwich.
