The perfect gastropub burger. In this recipe, Marc will show you all the secrets on how to master the ultimate hamburger, juicy and full of flavors. It’s all about the ground meat!

WHAT IS A BURGER? 

A burger or hambuger is a sandwich made from one or more selection of ground meat, cooked using a pan or grill. It is placed inside a brioche bread bun or other type of bread with sauces and vegetables. Burger made it’s evolution through the years and can be found prepared in many different method and fillings.

METHOD OF COOKING

Step 1

Firstly, let’s start by heating the charcoal grill for a natural smoky flavour.
Divide the patty into 2, round shape the patties into balls, press into flat patties about 9.5 to 10 cm wide and season with salt. Place them on a plate and transfet to the chiller.

Step 2

Secondly, prepare all the mise en place. Slice the tomato, the gherkins, halve the buns and cut the onions into fine slices. Caramelize the onion, in a pan on low heat, add butter, then finely sliced onions, sprinkle with brown sugar and cook for 30 minutes. Stirring every few minutes. Most importantly, brown the onions. However, if you stir them too often, they won’t brown, stir them every 5 minutes until they turn rich brown colour.

Step 3

Thirdly, place the flat iron pan on the grill until it’s hot. Place the sliced pancetta until browned about 3 minutes per side. I like them not too crispy neither too soft. Brush the 2 split brioche bun with butter and toast into the pancetta fat until lightly golden.

Step 4

Fourthly, transfer the burger patties into the barbecue and cook for 5 minutes on each side lightly brushed with the mustard. After 5 minutes flip again and cook to your liking. Place the Sliced aged cheddar cheese on the top and cover with the cast iron pan.

Step 5

Lastly, let’s build the perfect gastropub burger. Add one tablespoon of mayonnaise to the base bun, then 4 slices of gherkins, one Boston lettuce leaves, two tomato slices, top with the grilled patty, the caramelized onions and the pancetta. Set the bun top in place and press gently together. Now the juices will soak into the bun making the burger even more mouthwatering.

NEVER TRUST A BUTCHER MAKE YOUR OWN DIVINE PATTY INSTEAD

Making your own burger patty isn’t hard at all. I’ll teach you how to make it at home in these simples steps. The first rule of thumb: always buy fresh good quality beef with vibrant colour. If you notice any discoloured spots, it means the meat may not have been handled properly or old. The smell of coloured meat is slightly acidic. Anything that smells rancid should be avoided completely. Always check the texture, if it’s spoiled meat it can be sticky or slimy to the touch.

Let’s make the patty for the ultimate burger. Go to your butcher and ask him for the selected ground beef using 32 mm size: Chuck 300g, Chuck fat 200g, Sirloin 300g and Brisket 300g. The ratio is 30% Chuck, 20% Chuck fat, 30% Sirloin, 30%, Brisket. Above all, inform the butcher to grind them once by not mixing them at all.

Once you come home mix them gently with your hand and sprinkle with salt to your preference. Do not play with the meat too much, the more you mix them, the denser and rubbery they will become when cooked.

In my opinion there is no rule which beef cut you should choose. All depends on your taste. If you like your burger fattier per example, you can add more fat or replace the chuck with ribeye or maybe add more fat from the chuck. Always take in consideration that every brand of beef has a different taste.

DID YOU MAKE THE PERFECT GASTROPUB BURGER RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed