ULTIMATE BURGER RECIPES
THE ULTIMATE BURGER RECIPE RECIPE | EPICURIOUS
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before grinding.
Provided by Ian Knauer
Total Time 4 hours 45 minutes
Cook Time 10 minutes
Yield Serves 6
Number Of Ingredients 2
Steps:
- Cut steak into 1 1/2-inch pieces and season with 11/2 teaspoon salt. Chill in a sealable bag 4 to 6 hours.
- Rinse steak under cold water, then pat dry. Grind using a meat grinder with a 3/8-or 1/4-inch die or finely chop in a food processor. Form into 6 balls and flatten into patties about 1 inch thick and 4 inches in diameter. Chill until ready to grill.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Season burgers with 1/4 teaspoon pepper (total). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)
GORDON RAMSAY'S ULTIMATE BURGER RECIPE - FOOD.COM
Make and share this Gordon Ramsay's Ultimate Burger recipe from Food.com.
Total Time 13 minutes
Prep Time 3 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Form into patties, cook as desired.
Nutrition Facts : Calories 231, FatContent 11.5, SaturatedFatContent 4.6, CholesterolContent 73.7, SodiumContent 152.8, CarbohydrateContent 7.1, FiberContent 0.8, SugarContent 2.6, ProteinContent 23.7
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Calories 906 calories per serving
- Put some sauce on each bun base. Add lettuce and a couple of slices of tomato. Stack up 2 patties with cheese, then add sauce, the onions and gherkins. Add more sauce, the bun tops and skewer each to hold it together.
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THE ULTIMATE BURGER RECIPE RECIPE | EPICURIOUS
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before grinding.
From epicurious.com
Reviews 3.5
Total Time 4 hours 45 minutes
From epicurious.com
Reviews 3.5
Total Time 4 hours 45 minutes
- Season burgers with 1/4 teaspoon pepper (total). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)
See details
ULTIMATE BRITISH BURGER | JAMIE OLIVER BURGER RECIPES
What can I say? This burger is unique, outrageously delicious and an indulgence every human deserves to have once in their lifetime – the perfect cheese-topped burger, tender Worcestershire oxtail, and a dipping bowl of the most incredible gravy. Cook two burgers at a time so you can really take care of the timings, and make this one of the best gastronomic experiences ever.
From jamieoliver.com
Total Time 4 hours 30 minutes
Cuisine british
Calories 686 calories per serving
From jamieoliver.com
Total Time 4 hours 30 minutes
Cuisine british
Calories 686 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Season the oxtail with sea salt and a generous pinch of black pepper, then brown all over in a casserole pan on a medium heat for 10 minutes, turning occasionally while you peel and slice the onions.
- Remove the oxtail to a plate, add 1 tablespoon of oil and the onions to the pan, and cook for 5 minutes, stirring regularly.
- Return the oxtail to the pan, stir in the flour to coat, then add 4 tablespoons of Worcestershire sauce and the stock. Bring to the boil, then cover and place in the oven for 3 hours to 3 hours 30 minutes, or until the meat is super tender.
- Strain the gravy into a separate pan and put aside, then tip the meat and onions back into the pan.
- Once cool enough to handle, carefully pick through the meat, discarding the bones and any wobbly bits, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce, being careful not to break up the meat too much. Pick, roughly chop and stir through the parsley leaves (reserving the stalks).
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- Shape the minced meat into four equal-sized patties, being quite rough so they’re not too compact, then season the outsides with salt and pepper.
- I like to cook two burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.
- Place two patties in the large pan, pressing them down slightly with a fish slice, then cook for 8 minutes in total, turning every minute and brushing with a little English mustard after the first turn. Put the gravy and oxtail pans on a low heat to warm through.
- When the burgers are almost cooked, halve and toast two burger buns in the second frying pan. Finely slice the cheese and place on top of each burger, add a splash of water to the pan, then cover with a lid or a metal bowl and cook for a further 30 seconds, or until the cheese has melted.
- To assemble the burgers, spoon a quarter of the burger sauce on to each toasted bun base, sit a burger on top, spoon over 1 tablespoon of the pulled oxtail (save the rest for another day) and place the bun lid on top. Serve the gravy in a bowl on the side for dunking. Repeat with the remaining two burgers.
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