Make best homemade burger. Its all in the meat patty and the bun

Best homemade burgers ever
When I was chef to Elton John, the thing he liked best was a good burger!

I have admittedly, and only at times of severe hunger pangs, pivoted 
to the McDonald’s, Burger King or Wimpy version.I am not knocking McDonald’s product or their business model at 50 million burgers per day sold worldwide.
Still for me, what they sell just fills one’s stomach and no more.
Whether I  make a burger, a taco or a Michelin star entree, it has to have the wow factor!

There are really only two important elements to a burger. The bun and the meat patty.
So I am not going to dwell on the toppings, whether they be bacon, turkey, caramelized onions, Camembert, avocado or anything else one may dream up. Or a sauce if you want it, be it blue cheese, cheddar, pepper or whatever.

The patty:
An absolute no brainier!
Pure minced beef from a lean cut such as sirloin or tenderloin at a 80/20 ratio, that means asking your butcher to mince 80% lean with 20% fat.

Now for heaven’s sake, don’t even think about adding anything to your mince. No salt, no spices, no breadcrumbs, no onion, no egg. Nothing!

You want that non disguised flavor of pure fame grilled beef with a crumbly texture, not like meat loaf!
It is the fat content that imparts real flavor.

Form your patties by hand or with a burger press, not less than 250 gm per patty and no less than 1/2 inch thick.
Brush with oil and grill on a grill plate, or better still, on the BBQ. You really need some flames! Take care while grilling flipping  to avoid burning but as least often as possible to avoid flavor loss

Flame grilled is best!

Any desired spice is sprinkled onto the patty periodically during the grilling process. For me medium rare, but go ahead and cook more if you want more done.






Best homemade bun recipeThis is the part that makes it wow!

2 large mixing bowls (or only 1 if you have a food mixer with bowl)
1 small bowl
2 x 30 x 30 cm baking sheets
Cling wrap
Small pastry brush

500 gm luke-warm milk
12 gm granulated yeast
1 kg all-purpose flour
3 eggs
60 gm granulated sugar
125 gm butter melted butter
1 tsp salt
50 gm olive oil
1 extra egg
Sesame seeds, black or white or both

In one of the bowls or in your machine mixing bowl, stir the yeast into the warm milk and leave it in a warm place for 15 minutes until it foams

In the small bowl, mix together the eggs, sugar, salt and melted butter. Add this to the milk and yeast.
If making by hand, incorporate the flour a little at a time using a fork. If by machine, add the flour at low speed using the dough hook attachment.

If by machine, mix until you have a smooth shiny dough that comes way from the bowls sides.
If by hand you will need to transfer the dough to a floured surface once it is too thick to work with the fork and complete the flour adding process while kneading until you have a smooth shiny dough
You may have to add more flour if the dough is too sticky.

Now oil the second large bowl with the olive oil and transfer the ball of dough to it. Cover with cling warp.
Let stand in a warm place for 2 hours until well risen,

With oiled hands try to divide the dough into 10 evenly shaped balls. This should give you the right size bun for your 300 gm meat patty. Place 5 dough balls on each baking sheet that has been lined with baking paper.

Cover with cling wrap and leave in a warm place until they are nicely puffed up (about 30 min)

Do not leave for too long or they will flatten out.

In a tea cup whisk the extra egg with a little water.

With a small pastry brush, gently paint each dough ball.

Sprinkle with sesame seeds

Bake in preheated oven at 160C for 30 min.

When baked turn the buns upside down so that their bases dry out.

These are firm buns, not the hot dog type of soft buns’ served at Mc D’s
Store in an airtight container
I pop the buns into the microwave for 15 seconds before cutting them in half and toasting them on the flame grill.

Construct your burger: Mayo, lettuce, tomato, pickle and your desired toppings and sauce.
Skewer with a bamboo skewer to hold it together as shown in my photo

about Patrick

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