ultimate burger stack
There are some days when only burgers will do. Scratch that, there are some days when only an ultimate burger will do. Better than that, an ultimate triple-tier burger!
I must have made hundreds of burgers in my life of all shapes, sizes and different meats, but I’m reckon I’m proudest of this one. It’s got all my favourite bits and pieces in, full of meat flavour and lots of fun to eat to boot. Don’t get me wrong – this one’s for sharing! You could always make them a single lever, but where’s the fun in that?
It may surprise you but I don’t do much with the patty itself. Just use decent mince (or mince your own) and season generously. My top tip is to brush with oyster sauce as it finishes cooking – this lends it a delicious savoury flavour.
I took this one to another level and made my own brioche buns for this recipe, but feel free to use your own favourite buns for the purpose. If you have the time, why not try it too? I’m not the world’s biggest brioche as a burger bun fan but this was just perfect for this type of burger.
You might want to add bacon and cheese – and why not! – but I chose not to this time. It’s the garnishes that make that perfect burger.
So for a perfect weekend indulgence, treat yourself to a mega burger!
ultimate burger stack
For the brioche buns (makes about 6):
- 125 ml warm water
- 2 tablespoons warm milk
- 1 tablespoon sugar
- 1 sachet yeast
- 300 g strong white flour
- 2 tablespoons butter softened
- 2 eggs
For the meat patties:
- 400 g minced beef as good quality as you can get hold of
- 1 tablespoon oyster sauce
- 1 onion sliced
- 1 beef tomato sliced
- 2 - 3 gherkins chopped
- leaves Iceberg lettuce
For the burger sauce:
- 50 ml tomato ketchup
- 25 ml mayonnaise
- 1 tablespoon burger mustard
- For the buns, whisk the yeast and sugar into the water and milk and leave to sit while you get on with the next bit.
- Add a teaspoon of sea salt to the flour and rub in the butter with your fingertips until it resembles breadcrumbs. Stir in one of the eggs and the yeasty mix.
- Tip the mix on to a generously floured surface. The dough will be super sticky but bear with it and knead for 10 minutes. Add to an oiled bowl and leave to rise for 2 hours.
- After two hours, knock it back then reform into your bun shapes. Cover loosely and allow to prove for a further hour. Preheat the oven to 200C.
- Beat the other egg and glaze the top of the rolls. Bake for 20 minutes or until puffed up and brown, and cool on a wire rack before using.
- For the burgers season the beef generously with salt and pepper, then form into patties (you should get 2 - 3). Allow to rest in the fridge for 30 minutes before using, this cools the fat down to keep them together while cooking.
- For the burger sauce, mix the ingredients together and keep refrigerated until needed.
- Lightly fry the onion slices in olive oil until softened and keep aside until needed.
- Get a non-stick frying pan over a medium-high heat. Cook the patties, flipping every minute until cooked to your liking. For the last minute of cooking brush the top side with oyster sauce for a beautiful shine and delicious savouriness.
- Assemble your burger with tomato, lettuce, gherkins, onions and burger sauce in your bun. Devour messily with a dining companion.