creating a burger from scratch is not only rewarding, but bloody tasty.
MEDIUM | 30 MINS PREP | 45 MINS COOK | MAKES 10 BURGERS
Burgers were invented by Louis Lassen in 1900, although this could be heavily debated over a beer! Whilst we aren't re-inventing the wheel with this burger, but we will be making most elements from scratch which will result in once of the best tasting burgers you have tried.
If you don't have access to brisket trimmings like in the recipe, feel free to use store bought mince. Just ensure it has a higher fat content for maximum flavour and moistness.
The ever slight sweetness of the brioche works in perfect symphony with the saltiness of the burger and cheese, which makes it the perfect bun for a burger IMO. As we like to keep it simple stupid without sacrificing flavour, we have omitted the eggs and milk. The butter and sugar still give that familiar brioche texture and taste.
- 7gm dry yeast
- 1/4 cup sugar
- 200ml warm water
- 350gm all-purpose flour
- 50gm butter
- 1 tsp salt
Burger patties and misc
- 1kg of brisket trim from your previous brisket cook. Aim for a ratio of 70% meat and 30% fat
- 3x tbsp of Oz Dirt BBQ rub/seasoning
- 1x rasher of bacon per burger
- 1-2 slices of high melt cheese per burger
Add sugar, yeast and water to a large mixing bowl, then whisk for 20 seconds. Then loosely cover until the mixture starts to bubble or froth. This is a sign the yeast has activated. This will take approx 10-15 mins.
Sieve the flour into the yeast solution and add the salt. Then combine until a smooth dough has started to form.
Now fold in your butter until fully combined. Then cover and set aside for two hours. During this time the brioche dough should rise dramatically and become soft and fluffy.
Divide your dough mixture into even sizes and make small dough balls. Each dough ball should be approx fist size. Place the dough balls into a well lubricated baking dish. Pop this into an oven at 180C and remove once they get a light golden brown colour on the top. Set aside on a cooling rack.
STEP 5 (burger patties)
Ensure your mincing attachments have been in the freezer for 1-2 hours as keeping everything as cold as possible will reduce the chance of the fat congeling and clogging up the mincer.
I used a KitchenAid mincer attachment, then ground the beef and fat mixture with the coarse grind plate. Divide your mince mixture into 100gm patties for a medium size burger.
Give the patties a generous hit of Oz Dirt rub/seasoning and sear them on a screaming hot pan, grill etc. Concurrently, you can cook your pork or turkey bacon. Once you flip the patties and they are almost done, lay a slice of high melt cheese on each pattie.
The last thing to do before assembly is to toast off the buns on your pan/grill. This will help them retain their shape once you start adding moist patties etc.
Besides the pattie, cheese and bacon I will make up a quick sauce with siracha, Big Mac sauce (or the Coles burger sauce), kewpie mayo, honey, dijon and ketchup.
Top Tips For Young Players:
- You can make the brioche buns in advance to save on time during the day of eating.
- I prefer to grind the mince in advance and store in the fridge or freezer. Then if you are making a big batch of burgers for a party etc, you can spend more time socialising and sinking a few cold ones!
If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.