A burger may seem like a simple thing to make, but making an awesome burger that tastes amazing takes a kind of skill most of us don't know. The folks over at Three Buns at Potato Head Folk know this, infusing their burgers with soul and a carpenter's craftsmanship. We wanted to know how to make such great burgers at home, so we got in touch with executive chef Adam Penney who shared with us how to make a one worthy of Three Buns' hallowed and soulful menu.
First, you need meat:
- 150g Beef Hamburger Patty 80:20 fat blend.
- Ask your butcher to make a blend of your choice: Some examples would be, 60:40 Chuck & Brisket 60:40 Chuck & Ribcap 50:30:20 Chuck, Brisket & Shortrib Chef Adam: "I personally prefer to choose grass fed over grain fed beef but either is suitable."
You will also need:
- Good quality ketchup
- Mature cheddar slice
- Roma tomato
- Hamburger buns, brioche or wholemeal
- Pickle Gherkin
- Baby romaine leaves
- Burger sauce mayo
- Kosher salt
- 2 tbsp water
Making The Burger Sauce Mayo
Before even starting on the burger, you'll need to prepare the mayo. A good burger is as good as its components, and the Burger Sauce Mayo makes up a big part of how your creation will turn out.
- 2 x egg yolks
- 6g x grated garlic
- 15g x Dijon mustard
- 35g x creamed horseradish
- 45g x ketchup
- 26g x whole grain mustard
- 12g x malt vinegar
- 3g x toasted & ground caraway seed
- 3g x sugar
- 6g x kosher salt
- 200g x corn oil
Set aside the corn oil; add the rest of the ingredients into a bowl or food processor.
Whisk until all the ingredients are mixed; slowly start incorporating the oil, whisking all the time. The mayo can be made in advance, and kept in the fridge for 3 days.
Making The Burger
Now that we've got our mayo, we can get around to making the burger itself. You'll need to make sure you have some equipment before you can begin.
- Flat griddle plate/Frying pan
- Flat spatula
- Small bowl, larger than the beef patty, heat resistant not plastic
- Heat the griddle or frying pan until hot, but not smoking.
- Wash the lettuce and tomato, pick the leaves, and pat dry.
- Slice the tomato, set aside with the lettuce.
- Season the patty on one side with the salt; place the seasoned side on the grill, press down gently with the spatula, to ensure the meat is flat on the grill.
- Season the top with salt, leave for 90 seconds, carefully flip the patty over, leave for another 90 seconds, remove the patty from the grill, rest the meat on a plate, and turn down the heat on the grill.
- Cut the bun in half, toast the bun on the same grill and let the bun soak up the fat from the beef. Toast until golden. You can keep turning the bun to toast both sides.
- Keep the bun in a warm place. Wipe the grill clean, turn the heat up again.
- Once hot, place the patty back on, turn after 30 seconds, cover with the cheese slice, cover with the bowl, and add a splash of water just before the bowl goes down.
- After 30 seconds remove the bowl, and take the cheeseburger off the grill. The cheese should have melted, blanketing the patty.
Building the Burger
- Spread ketchup on the bottom bun, sliced pickle,
- Place beef patty on top, sliced tomato, lettuce, spoon of mayo, crown with the top bun.
Now grab some napkins, pick up with both hands, eat up and enjoy.