Description
These next level beef burgers feature homemade soft sesame seed buns, juicy dry-aged chuck steak patties minced fresh in a food processor, and a flavorful tangy burger sauce. Toasted buns and perfectly seared patties create a deliciously satisfying and gourmet burger experience at home, customizable with your favorite toppings.
Ingredients
Scale
Buns
- 250g plain white flour, plus extra for dusting
- 20g golden caster sugar
- 5g fast-action dried yeast
- 150ml milk
- 1 egg, beaten (use half in dough, remaining half for brushing)
- 50g butter, softened
- Sesame seeds, for sprinkling (optional)
Burger Patty
- 600g dry-aged chuck steak, cut into large chunks
- ½ tsp salt
Burger Sauce
- 3 tbsp mayonnaise
- 2 tbsp ketchup or sriracha (or 1 tbsp of each)
- 1 tbsp American mustard
- 1 small gherkin, finely chopped, plus extra to serve
- Large pinch of garlic granules
Toppings
- Cheese (optional)
- Onions, tomatoes, lettuce or other preferred toppings
Instructions
- Prepare the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, yeast, and 1 tsp salt. With the mixer on medium speed, gradually add the milk and half the beaten egg. Mix for a few minutes until combined, then add the softened butter a little at a time and continue mixing for about 5 minutes until the dough is elastic and shiny. Alternatively, use an electric whisk in a bowl.
- Shape and proof the buns: Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a round bun shape. Place these well spaced on a baking tray lined with parchment paper. Press gently to spread slightly and leave in a warm place for 2 hours, or refrigerate overnight, until the dough has doubled in size.
- Bake the buns: Preheat the oven to 200C/180C fan/gas 6. Brush the remaining beaten egg over the tops of the buns, then sprinkle with sesame seeds if using. Bake for 13-15 minutes until risen and golden. Allow the buns to cool. They can be made a day ahead.
- Make the burger sauce: Stir together the mayonnaise, ketchup or sriracha, American mustard, finely chopped gherkin, and garlic granules in a bowl. Set aside chilled. This sauce can be prepared up to one day in advance.
- Prepare the beef mince: Chill the chuck steak chunks in the freezer for 30 minutes alongside the blade and bowl of the food processor until firm but not frozen solid. Working quickly, pulse half the meat in the processor 8-10 times to mince it without overworking. Transfer to a tray and repeat with the remaining beef. Mix the two batches together with ½ tsp salt.
- Form the patties: Divide the minced beef into four portions. Gently shape each into a loose patty slightly wider than your buns, taking care not to overwork the meat.
- Cook the burgers: Heat a large heavy frying pan over medium heat. Split and toast the buns cut-side down in the pan, then set aside. Sear the patties in the same pan, pressing down gently with a spatula, cooking for 4-5 minutes per side for medium rare or 6-7 minutes per side for medium. Add cheese on top after flipping if desired, allowing it to melt as the burger finishes cooking.
- Assemble and serve: Place the cooked patties on the toasted buns and add your choice of toppings such as onions, tomatoes, lettuce, and extra gherkins. Spread burger sauce generously and serve immediately.
Notes
- You can make the buns a day ahead and store them wrapped at room temperature.
- The burger sauce also keeps well chilled for a day before serving.
- Do not overwork the beef when forming patties to keep them tender and juicy.
- Adjust cooking times depending on preferred burger doneness.
- For a spicier sauce, use sriracha instead of ketchup or mix both.
- Toast buns well to enhance flavor and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: beef burgers, homemade burger buns, dry-aged chuck steak burger, burger sauce, gourmet burger recipe
