Unravelling the Secret of the perfect Gourmet Burger.

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Its burger time.

Growing up in a fast developing halal scene, I had my fair share of burgers and doner kebabs. The £2 burger and chips craze came, stayed for a while and went…

The era of mechanically retrieved, horse DNA infused beef Quarter Pounders is dead.

People are now craving for a new breed of burger. They query the quality of the beef and whether the burger patties are hand pressed?

I’ve been keeping this recipe up my sleeve since last Summer, I feel its time to release it to the masses. If I had a penny for every burger recipe request, I’d be giving a lot more zakaat this year!!

So, if you own a gourmet burger joint, look away now and I apologise for the lack of customers in advance!

Welcome to the Gourmet burger revolution…. Haloodiefoodie style.

Burgers are made from beef!!

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Use good quality Beef Mince

Real burgers are beef, not lamb, mutton or chicken. I’m aware that some may have a cultural aversion to beef, however if you want the best tasting burgers you’ll need the correct ingredients.

Use a good quality beef mince, 80:20% Beef mince to fat ratio. The fat keeps the burgers moist. Too much fat and the burgers will taste greasy and may even break up when cooking. I usually get the butcher to mince a steak (Chuck steak is best). Don’t settle for pre-minced Beef unless you have complete confidence in your butcher.

The best burger joints use 28+ day aged beef, which elevates the taste and texture of the patties. If you know a of a respectable halal butcher who dry ages beef. Please forward detail to me!

DO NOT WASH THE MEAT!!! 
It’s against the traditional teaching of Indian mothers but trust me you have to throw away the rule book for these wonderful tasting burgers!!!

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Use wet hands to mould your patties.

HaloodieFoodie Gourmet Burger recipe

2.25 kg Beef mince
200g Brie

Using wet hands shaped into 5.5-6oz patties around 2cm thick with a piece of brie sandwiched in the middle.

That’s it!!! This recipe will give you the most moist, flavoursome burgers you’ll ever taste.

******************STOP PRESS*******************

Ok, I’m an Indian!! Mrs HaloodieFoodie refused to eat unwashed and unseasoned burger patties! Certain cultural, culinary attitudes seem to be innate. Here is the recipe for my indianified gourmet burgers, suitable for all indian palettes including my honourable parents.

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Don’t mix too thoroughly. I think Mrs HaloodieFoodie added a few leaves of coriander when I wasn’t looking!

2.25 kg Beef mince
200g Brie
1 tablespoon ginger
1 tablespoon garlic
4 heaped teaspoon Cumin (jeera) powder
1.5 teaspoon chilli powder
1 teaspoon black pepper powder

Lightly combine all the spices at least an hour before cooking. Don’t mix too thoroughly! You are making a burger and the texture is important, otherwise your burger patty structure will become more like a sausage or meat loaf.

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Burger patty stuffed with brie.

Using wet hands shaped into 6oz patties around 2cm thick with a piece of brie sandwiched in the middle. This technique helps to cut through the meatiness of the beef. Remember to lightly pack the patties, you don’t want a dense patty structure. Place the patties on a tray and chill until its time to cook, don’t freeze!

The most observant of you will realise that the I have omitted salt! The patties are to be salted prior to searing. I cannot stress the importance of this step. It help ensure the structure and moisture of the burgers.

Cooking

Drizzle 3-4 tablespoon oil onto a griddle pan (or frying pan) and heat on medium until the oil starts to smoke slightly. Season first side with salt just before putting burgers onto the griddle pan and second side just before flipping the burgers. Listen for the sizzle.
Cook for around 5 mins, check for a brown crust. This is caused when the protein is heated. Its called the maillard reaction and results in a slightly charred, smoky and caramelly taste..

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Sear on a medium heat until a you get a delightful brown crust!

These burgers are quite delicate, therefore avoid temptation to flip. Flip only to change sides. DO NOT SQUEEZE!! We are trying to retain the moisture, please don’t force it out. The patties should be medium and should have a thin layer of pink in the middle. Don’t worry it’s cooked!! But if you can’t resist double checking, use a meat thermometer to check the temperature has reached 70°C.

2 minutes before the end of searing add your cheese. Use whatever cheese you like. I personally prefer gouda because it melts well and has a subtle flavour. Rest your burgers for 2 mins while you heat up buns or any other accompaniments.

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HaloodieFoodie Classic Burger, served gorgeously medium

Choice of Bun

Gourmet burgers are incomplete if the quality of the buns does not match the quality of the meat. Brioche is an enriched bread made with eggs and butter. It’s quite a durable bread which can stand the rigours of a big patty and multiple toppings.
Sourcing brioche buns can be difficult. Try your local independent bakery. Those residing in East London can pre-order from Rinkoffs Bakery in Whitechapel.

Toppings

A burger is a blank canvas, you can add whatever you like. Dont be frugal!!! 

Slow caramelised red onions, ketchup, turkey rashers, sweet chilli jam (See my instagram post for a recipe), guacamole, salsa, halloumi, mayo, mustard, little gem lettuce, rocket, jalapeno and  whatever else tickles your fancy. 

Just ensure that the flavours are balanced.

This was my menu for a recent event during Gourmet Burger night at HaloodieFoodie Dining

1. Classic HaloodieFoodie burger

Toasted soft fluffy brioche, 7oz beef patty stuffed with brie, caramelised red onions, cream cheese and sweet chilli jam, turkey bacon rashers, gouda cheese with fresh crispy little gem lettuce.

2. All Dancing and Singing Mexican Nàchó & Gàwo Burger

Toasted soft fluffy brioche, 7oz beef patty stuffed with brie, tangy salsa, creamy guacamole, sour cream, crunchy brown rice chips .

3. Sweltering, Scorching and Scolding Burger

Toasted soft fluffy brioche, 7oz beef patty stuffed with brie, caramelised red onions, sweet chilli jam, Bajan Scotch bonnet chilli Sauce, gouda cheese with fresh crispy little gem lettuce… Served with tempura chilli’s.

All our burgers are served medium/rare to ensure a fantastically succulent beef patty and served with seasoned French fries, Tempura Gherkins with blue cheese dip, Onion rings, and a selection of house sauces.

Dessert: Hot Sticky toffee pudding with vanilla ice cream, drizzled with extra toffee sauce.

Gourmet Burger night at Haloodie Foodie Dining, December 2014
Gourmet Burger night at HaloodieFoodie Dining, December 2014

I hope you enjoy the HaloodieFoodie version of gourmet burgers, please don’t forget to subscribe and keep updated with the work of the HaloodieFoodie!!

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4 thoughts on “Unravelling the Secret of the perfect Gourmet Burger.

  1. Wow this is truly amazing! I cannot wait to try these. I agree with the Mrs, I don’t think I can only put brie in the meat! Do you find cooking a burger rare makes it more likely to fall apart? Great post keep up the good work!

    Liked by 1 person

    • Thank you for your positive comments. @sharmeen z. If use beef with the correct meat to fat ratio (80:20). The burgers remain firm… Don’t turn them too much! And salt just prior to cooking… This will ensure that the patties remain intact.

      Like

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