The steak­house burger


Food and Travel (UK) - - Contents -

750g minced chuck or short rib (20-25 per cent fat con­tent) 4 burger buns

6-8tbsp onion jam

120g crum­bled blue cheese

food ther­mome­ter

Set up a grill for two-zone cook­ing and heat to high.

Di­vide the beef into 4 even por­tions. Work­ing quickly (so the fat doesn’t melt from the heat of your hands), form each por­tion into a ball, then start to flat­ten it by toss­ing it be­tween your hands. Do not over­work the meat or com­press it too tightly.

Once formed, use your thumb to press a small dent into the top of each burger so it is slightly con­cave. This keeps the burger even and pre­vents it from puff­ing on one side dur­ing cook­ing.

Sprin­kle each beef patty gen­er­ously with salt, then place onto the direct heat part of the grill. Sear for 3-4 min­utes on each side, un­til a crust has formed. Once crusted on both sides, move to the in­di­rect side and con­tinue to cook un­til the meat reaches an in­ter­nal tem­per­a­ture of 57C (135F). This will re­sult in a burger that is pink and juicy in the mid­dle.

Cut the ham­burger buns in half, place them over the direct heat, cut side down, and toast for 1-2 min­utes.

To as­sem­ble the burg­ers, place a thick patty on each bun base, add a good dol­lop of the onion jam and sprin­kle over the crum­bled blue cheese. Top with the other half of the bun and serve im­me­di­ately.

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