Description
These next level beef burgers feature homemade soft sesame seed buns, a flavorful mayonnaise-based burger sauce, and juicy dry-aged chuck steak patties. The recipe guides you through making the buns from scratch, preparing a tangy sauce, grinding your own fresh beef, and pan-searing the burgers for a perfectly cooked classic American-style burger experience.
Ingredients
Scale
Buns
- 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)
Burger Sauce
- 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
Burger Patties and Toppings
- 600g dry-aged chuck steak, cut into large chunks
- Toppings of your choice, such as cheese, onions, tomatoes, or lettuce
Instructions
- Make the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, yeast, and 1 tsp salt. Run the mixer on medium speed and gradually add the milk followed by half the beaten egg. Mix for a few minutes, then add softened butter a little at a time until the dough becomes elastic and shiny, about 5 minutes. Alternatively, you can do this step using an electric whisk in a bowl.
- Shape and proof the buns: Divide the dough into four equal portions and roll each into rounds on a lightly floured surface. Place the rounds apart on a baking tray lined with baking parchment. Press them gently to spread slightly. Leave the buns to rise in a warm place for 2 hours or refrigerate overnight until doubled in size.
- Bake the buns: Preheat the oven to 200°C (180°C fan) or gas mark 6. Brush the remaining beaten egg over the risen buns and sprinkle with sesame seeds, if using. Bake for 13–15 minutes until golden and risen. Allow to cool. Buns can be made up to one day ahead.
- Prepare the burger sauce: Stir together mayonnaise, ketchup or sriracha, American mustard, finely chopped gherkin, and garlic granules until well combined. Set aside or refrigerate up to one day ahead.
- Prepare the beef: Chill the chuck steak, food processor blade, and bowl in the freezer for 30 minutes until the meat is firm but not frozen solid. Working quickly, pulse half the beef in the food processor 8–10 times until minced, taking care not to overwork the meat. Transfer minced beef to a tray and repeat with remaining beef. Mix both batches together with ½ tsp salt.
- Shape the patties: Divide the minced beef into four portions and gently form each into a loose patty slightly wider than the buns, taking care not to overwork the meat to keep them tender.
- Toast the buns and cook the patties: Heat a large, heavy frying pan over medium heat. Split the buns and toast them cut-side down in the pan, doing so in batches if needed, then remove to a plate. Place the patties in the pan and sear, pressing gently with a spatula, for 4–5 minutes per side for medium-rare, or 6–7 minutes per side for medium. Add cheese on top after flipping if desired and allow it to melt.
- Assemble the burgers: Place the cooked patties on the toasted buns and add toppings and the prepared burger sauce to taste. Serve immediately with extra gherkins or toppings of your choice.
Notes
- Buns can be made up to a day ahead and stored in an airtight container.
- Burger sauce can be prepared ahead and kept chilled for enhanced flavor.
- Chilling the beef and equipment before mincing helps achieve a better texture in the patties.
- Do not overwork the meat when shaping patties to keep them tender.
- Cooking times can be adjusted to preferred doneness.
- Feel free to customize toppings such as cheese, lettuce, onions, and tomatoes to your liking.
- Prep Time: 20 minutes (plus 2 hours rising or overnight refrigeration)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
Keywords: beef burgers, homemade burger buns, dry-aged chuck steak, burger sauce, pan-fried burgers, classic American burger
