Name: Next Level Beef Burgers Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 250g plain white flour, plus extra for dusting; 20g golden caster sugar; 5g fast-action dried yeast; 150ml milk; 1 egg, beaten (use half in dough, half for brushing); 50g butter, softened; Sesame seeds, for sprinkling (optional); 3 tbsp mayonnaise; 2 tbsp ketchup or sriracha (or 1 tbsp each); 1 tbsp American mustard; 1 small gherkin, finely chopped, plus extra to serve; Large pinch of garlic granules; 600g dry-aged chuck steak, cut into large chunks; Toppings of your choice, such as cheese, onions, tomatoes, or lettuce

Ingredients

250g plain white flour, plus extra for dusting

20g golden caster sugar

5g fast-action dried yeast

150ml milk

1 egg, beaten (divided)

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

Instructions

Step 1: To make the buns, combine the flour, sugar, yeast, and 1 teaspoon salt in a stand mixer bowl fitted with a paddle attachment. With the motor running on medium speed, gradually add the milk followed by half the beaten egg. Mix for a few minutes.

Step 2: Add the softened butter a little at a time, continuing to mix until the dough is elastic and shiny, about 5 minutes. Alternatively, use an electric whisk in a bowl.

Step 3: Divide the dough into four pieces and roll each into a round on a lightly floured surface. Place on a baking tray lined with parchment, spaced apart. Press gently to spread slightly and leave in a warm place for 2 hours or refrigerate overnight until doubled in size.

Step 4: Preheat the oven to 200°C (180°C fan)/gas mark 6. Brush the buns with the remaining beaten egg and sprinkle with sesame seeds, if using. Bake for 13-15 minutes until golden and risen. Cool before serving. Buns can be made up to a day ahead.

Step 5: For the sauce, mix together mayonnaise, ketchup or sriracha, mustard, chopped gherkin, and garlic granules in a bowl. Set aside or chill up to a day ahead.

Step 6: Chill the chuck steak chunks and the blade (and bowl) of your food processor in the freezer for 30 minutes until firm but not frozen solid.

Step 7: Working quickly, pulse half the chilled beef in the food processor 8-10 times until minced, taking care not to overwork. Transfer to a tray and repeat with the remaining beef. Combine both portions with ½ teaspoon salt, then divide into four loose patties slightly larger than your buns.

Step 8: Heat a large heavy frying pan over medium heat. Split the buns and toast cut-side down in the pan, then remove to a plate.

Step 9: Cook the patties in the same pan, pressing gently with a spatula. Cook for 4-5 minutes per side for medium-rare or 6-7 minutes for medium. Add cheese on top after flipping if desired.

Step 10: Assemble the burgers with toasted buns, patties, your choice of toppings, and the prepared sauce. Serve immediately.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or Worcestershire sauce to the mince before forming patties.

Swap out dry-aged chuck steak for brisket or sirloin for a different texture and taste.

For a spicier kick, increase sriracha in the sauce or add sliced jalapeños as a topping.

If short on time, use store-bought burger buns but still make the fresh sauce and patties for best results.

Storage

Store leftover cooked burgers and buns separately in airtight containers in the fridge for up to 2 days. Reheat patties gently in a pan over low heat or in a microwave to avoid drying out. The sauce can be kept chilled for up to a day. Assemble burgers just before serving for the best texture and flavor.

FAQs

Can I prepare the buns ahead of time?

Yes, the buns can be baked up to a day before serving. Store them in an airtight container to keep them soft, or refresh by warming briefly in the oven.

What if I don’t have a food processor for mincing the beef?

You can ask your butcher to grind the meat for you, or mince it finely with a sharp knife. Be careful to handle the meat as little as possible to keep the patties tender.