Mains
American
AmericanClassic Beef Burger
A proper beef burger at three levels, from a quick value-mince patty to a dry-aged chuck-and-brisket blend on a brioche bun. The tiers differ in the meat, the cheese and how the patty is cooked.
Nut-free
Ultimate version
A dry-aged chuck and brisket blend, smashed for a deep crust, with aged Gruyere and a homemade brioche bun.
Per serving£7.40
Total cost£14.80
Time37 min
Ingredients for 2
- Patties
- 250 g dry-aged chuck steak , coarsely minced
- 150 g beef brisket , coarsely minced
- 60 g aged Gruyere , grated
- To serve
- 2 brioche buns , toasted in butter
- 1 banana shallot , finely sliced
- 2 tbsp Dijon mayonnaise
- 4 slices dry-cured streaky bacon
- 4 slices cornichons , sliced lengthways
- 1 tbsp beef dripping
- flaky sea salt , to taste
Method
- Mix the chuck and brisket mince loosely and form into four loose balls (two per burger).
- Render the bacon until crisp in a heavy pan, then set aside, keeping the fat.
- Get a cast-iron pan or skillet screaming hot with the beef dripping.
- Smash each beef ball flat with a spatula, season with flaky salt, and sear hard for 2 minutes to build a crust.
- Flip, top with Gruyere, add a splash of water and cover briefly to melt the cheese.
- Toast the brioche buns in butter until golden.
- Stack two smashed patties per bun with Dijon mayo, shallots, bacon and cornichons, and serve immediately.
Equipment
The three ways, side by side
Budget
Value mince patties, a slice of processed cheese and soft white baps.
Better
Steak mince patties with mature cheddar, caramelised onions and a toasted seeded bun.
Ultimate
A dry-aged chuck and brisket blend, smashed for a deep crust, with aged Gruyere and a homemade brioche bun.
