Name: Next Level Beef Burgers Recipe
Prep time: 40 min
Cook time: 20 min
Total time: PT-490152H47M25S
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 (divided use); 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

Introduction

Elevate your burger game with this next level beef burger recipe featuring homemade soft buns, a flavorful sauce, and juicy, dry-aged chuck steak patties. Perfect for a weekend treat or a special barbecue, these burgers combine classic toppings with a rich and tangy sauce for a truly satisfying bite.

The image shows four cheeseburgers on a white marbled surface. Each burger has a sesame seed bun with different layers visible: leafy green lettuce, slices of red tomato, melted yellow cheese, round slices of purple onion, and dark brown grilled beef patties. Three burgers have the top sesame bun on, while one burger shows the open face with lettuce, tomato, and mayonnaise. Around the burgers, there are small white bowls containing pickle slices and a creamy yellow sauce. A knife with a light wooden handle rests on a wooden board beneath one burger, with leafy lettuce visible nearby. The setting includes a striped cloth napkin, completing the casual arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g plain white flour, plus extra for dusting

20g golden caster sugar

5g fast-action dried yeast

150ml milk

1 egg, beaten

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, dried yeast, and 1 tsp salt in the bowl of a stand mixer fitted with a paddle attachment. With the motor running on medium speed, gradually add the milk, then half the beaten egg. Mix for a few minutes, then add the softened butter gradually until the dough becomes elastic and shiny, about 5 minutes. Alternatively, mix in a bowl using an electric whisk.

Step 2: Divide the dough into four pieces. Roll each piece into a round shape on a lightly floured surface. Place the rounds on a baking tray lined with baking parchment, spaced well apart. Gently press each to spread slightly. Leave in a warm place for 2 hours or refrigerate overnight until doubled in size.

Step 3: 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 risen and golden. Allow to cool. Buns can be made up to a day ahead.

Step 4: For the sauce, mix together mayonnaise, ketchup or sriracha, American mustard, finely chopped gherkin, and garlic granules in a bowl. Set aside or refrigerate up to a day in advance.

Step 5: Chill the chuck steak chunks and the blade and bowl of your food processor in the freezer for 30 minutes, until the meat is firm but not frozen solid. Pulse half the beef in the processor 8–10 times until minced, then transfer to a tray. Repeat with the remaining beef. Mix both portions with ½ tsp salt, then divide into four loose patties slightly wider than your buns. Handle gently to avoid overworking.

Step 6: Heat a large heavy frying pan over medium heat. Split the buns and toast cut-side down in the pan, removing them once toasted. Increase heat if needed and sear the patties, pressing down with a spatula as they cook. Cook for 4–5 minutes per side for medium-rare, or 6–7 minutes for medium. Add cheese after flipping if desired.

Step 7: Assemble the burgers with your toasted buns, cooked patties, preferred toppings, and the prepared sauce. Serve immediately and enjoy your next level homemade beef burgers.

Tips & Variations

For extra flavor, try mixing finely chopped fresh herbs like parsley or thyme into the beef before forming the patties.

If you prefer softer buns, brush them with butter once they come out of the oven.

Swap the chuck steak for brisket or short rib for a richer burger experience.

Add crispy bacon or caramelized onions to your toppings for extra texture and taste.

Storage

Store any leftover buns in an airtight container at room temperature for up to two days or freeze for longer storage. The beef patties are best eaten fresh but can be refrigerated in an airtight container for up to 24 hours. Reheat patties gently in a pan or oven to avoid drying out. The sauce can be kept chilled in the fridge for up to two days.

FAQs

Can I use store-bought buns instead of making my own?

Yes, store-bought buns work perfectly if you’re short on time. Just toast them lightly before assembling the burgers.

How do I know when the burgers are cooked to the right doneness?

Cooking times are a good guide, but using a meat thermometer is more accurate. For medium-rare, aim for an internal temperature of around 60°C (140°F), and for medium, about 65°C (150°F).