Anyone can make a burger. But good quality meat will make your burger stand out from the crowd. Ignore the ground beef often found at supermarkets and take a visit to your local, quality butchers.
Chuck, sirloin, or even a mix of both, are ideal cuts for burgers They have a fat content of around 20%, which creates a good balance of fat and meat, an essential component to create a juicy burger that wont dry out. Try some dry aged ground beef if you can get hold of some – It adds real depth of flavour to the patties.
Most varieties of blue cheese suit this recipe – Stilton, Gorgonzola, Roquefort – take your pick; They add a pungency and deep flavour which will compliment the beef.
We use Sriracha sauce in this combination, it gives the burger a spicy kick. But you can use a variety of sauces, whatever your preference. Garnish is also up to you, experiment with some different salads, onions and tomatoes.
There’s a few hints and tips in this recipe to help you create the perfect burger. It’s not an exact science, but a few helpful techniques will make the world of difference.
Makes 2 burgers
- 500g ground chuck
- pinch of salt
- pinch of ground black pepper
- 2 x brioche buns
- 2 x slices beefsteak tomato
- 4 x little gem lettuce leaves
- 4 thin slices red onion
- 100g blue cheese
- 2 rashers smoked streaky bacon
- 2 teaspoons Sriracha sauce
Fry the bacon in a pan, until nice and crispy. Then chop up into small bits. Set aside.
Mould your patties. There’s no need to let the meat come to room temperature before they hit the grill. Don’t make them too compact as over working the ground beef will make it tough. Wet your hands when shaping the patties, as this will reduce the need to handle them too much. Aim for thickness of around ¾ inch, and a similar diameter to your buns.
Make a light impression in the centre of each patty; this will help the burger cook evenly and will also stop it from turning into a rounder, ball like shape once cooked. You’ll want flat patties that comfortably sit within the bun.
Now season with salt and pepper on both sides.
Fire up your grill, aim to get some nice hot coals on the go.
Whilst you wait for your coals to generate some heat, and before the burgers hit the fire, toast up the buns so that they are ready once the meat has cooked.
Fry the burger on the grill for three minutes. Keep the burger moving, this will help the meat cook faster and the internal temperature will be more consistent. Don’t press down on the patties whilst they are on the grill, you’ll lose fat and consequently flavour by doing this.
Then flip the burger. Add a few wood chippings to the fire – strong flavoured woods like oak, hickory and mesquite are ideal. This will add a little smokiness to the finished flavour. Sprinkle the bacon bits on top, and layer on the blue cheese. Cover the BBQ with a lid, this will help cook the beef more evenly.
For medium rare burgers, you are aiming for an internal temperature of 145°F/63°C. Once done, the blue cheese will have melted nicely.
Remove from the grill and let the beef rest for a couple of minutes.
Then construct your burger by layering on the rest of the ingredients in the order listed below:
- Bottom bun
- Little Gem Lettuce
- Red Onion
- Beefsteak Tomato slices
- First patty
- Sriracha sauce
- Second Patty
- Smoked Streaky Bacon
- Blue Cheese
- Top Bun
Now its time to tuck in, enjoy!