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Next level burgers

The ingredients for next level burgers and buns

Next level burgers

Name: Next level burgers
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 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); 600g dry-aged chuck steak cut into large chunks; toppings of your choice, such as cheese onions, tomatoes or lettuce; 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

Barney Desmazery

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Serves 4

A challenge

Prep: 40 mins

Cook: 30 mins

plus 2 hrs rising, cooling and chilling

A star rating of 4.2 out of 5.5 ratingsRate

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This summer treat yourself to our ultimate beef burgers and buns made from scratch. They're well worth the effort and perfect for a weekend entertaining treat

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal749
fat38g
saturates15g
carbs57g
sugars9g
fibre3g
protein43g
salt2.9g

Method

step 1

To make your own buns, tip the flour, sugar, yeast and 1 tsp salt into the bowl of a stand mixer fitted with a paddle attachment. With the motor running on medium speed, gradually add the milk, then half the egg. Leave to mix for a few minutes, then add the butter, a little at a time, until the dough is elastic and shiny – about 5 mins. Alternatively, do this in a bowl using an electric whisk.
step 2

Divide the dough into four and roll each piece into a round on a lightly floured surface. Arrange well spaced apart on a baking tray lined with baking parchment. Press down gently to spread them out a little and leave in a warm place for 2 hrs, or in the fridge overnight, until doubled in size.
step 3

Heat the oven to 200C/180C fan/gas 6. Brush the remaining egg over the buns and scatter with the sesame seeds, if using. Bake for 13-15 mins until risen and golden. Leave to cool. Can be made up to a day ahead.
step 4

For the sauce, stir together all the ingredients and set aside. Can be made up to a day ahead and kept chilled.
step 5

To make the burgers, chill the chuck steak in the freezer alongside the blade and, if it fits, bowl of a food processor for 30 mins until the meat is firm but not frozen solid. Working quickly, tip half the chilled beef into the food processor and pulse eight to 10 times until the meat is minced, being careful not to overwork it. Tip the mince onto a tray and repeat with the remaining steak, then mix both lots together with ½ tsp salt. Divide into four portions and gently form each into a loose patty a bit wider than the buns. Don’t overwork it.
step 6

Cook the burgers as soon as possible after forming. Set a large, heavy frying pan over a medium heat. Split the buns and toast, cut-side down, in the pan (you may need to do this in batches). Remove to a plate, then sear the burgers, pressing them down with a spatula as they cook, for 4-5 mins on each side for medium rare or 6-7 mins for medium. Top with cheese, if you like, after flipping them. When the burgers are cooked, assemble as preferred with the buns, toppings of your choice and the burger sauce.

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A star rating of 4.2 out of 5.5 ratings

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