Burgers & buns

SERVES 4 PREP 40 mins plus 2 hrs rising, cooling and chilling COOK 30 mins A CHALLENGE

WHY

What makes a burger the best is a huge debate, and the biggest point of contention is usually the toppings, not the fundamental parts of the burger: the patty and bun.

As soon as beef is minced, it starts to oxidise, which causes it to discolour and change flavour. And with shop-bought mince, you rarely know what cut of meat it’s been made from. Here, you’re in control of the quality and freshness of the meat and buns.

WHAT TO BUY

For the buns

250g plain white flour, plus extra

for dusting

20g golden caster sugar 5g fast-action dried yeast 150ml milk

1 egg, beaten

50g butter, softened sesame seeds, for

sprinkling (optional)

For the patties

600g dry-aged chuck steak, cut

into large chunks toppings of your choice, such as cheese, onions, tomatoes or lettuce

For the sauce

3 tbsp mayonnaise

2 tbsp ketchup or sriracha (or

use 1 tbsp of each)

1 tbsp American mustard

1 small gherkin, finely chopped,

plus extra to serve large pinch of garlic granules