Description
Discover how to make next level beef burgers with homemade soft sesame buns, flavorful minced chuck steak patties, and a tangy special sauce. This recipe guides you through preparing fresh yeast buns, a homemade burger sauce, and perfectly seared medium-rare patties for a juicy and satisfying meal.
Ingredients
Scale
For the Buns:
- 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)
For the 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
For the Burgers:
- 600g dry-aged chuck steak, cut into large chunks
For Assembling:
- Toppings of your choice, such as cheese, onions, tomatoes, or lettuce
Instructions
- Make the Buns: In a stand mixer with a paddle attachment, combine flour, sugar, yeast, and 1 tsp salt. With the mixer running on medium speed, gradually add milk and half the beaten egg. Mix for a few minutes, then add softened butter gradually until dough is elastic and shiny (about 5 minutes). Alternatively, mix in a bowl using an electric whisk.
- Shape and Proof: Divide the dough into four equal parts and roll each into a round on a floured surface. Place them spaced apart on a baking tray lined with parchment paper. Press down gently to spread slightly. Leave to rise in a warm place for 2 hours or refrigerate overnight until doubled in size.
- Bake the Buns: Preheat oven to 200°C (180°C fan, Gas Mark 6). Brush remaining beaten egg on buns and sprinkle with sesame seeds if using. Bake for 13–15 minutes until golden and risen. Remove and cool. Buns can be made up to one day ahead.
- Prepare the Sauce: Combine mayonnaise, ketchup or sriracha, American mustard, finely chopped gherkin, and garlic granules in a bowl. Stir well and set aside. This can be made up to one day ahead and refrigerated.
- Prepare the Beef: Place chuck steak chunks, the food processor blade, and bowl in the freezer for 30 minutes to chill (meat should be firm but not frozen). Working quickly, pulse half the beef in the food processor 8-10 times to mince without overworking. Transfer to a tray and repeat with remaining beef. Mix both batches with ½ tsp salt.
- Form Patties: Divide the minced beef into four portions and gently form each into loose patties slightly larger than the buns. Avoid compressing the meat too much to keep the texture tender.
- Cook the Burgers and Toast Buns: Heat a large heavy frying pan over medium heat. Split buns and toast cut-side down in the pan; remove and keep warm. Sear burger patties, pressing gently with a spatula, cooking 4–5 minutes per side for medium-rare or 6–7 minutes for medium. If desired, add cheese on flipped side to melt.
- Assemble Burgers: Place cooked patties on the toasted buns, add your preferred toppings such as lettuce, onions, tomatoes, and extra gherkins. Spread the prepared sauce on the buns for a delicious, next level burger experience.
Notes
- Chilling the meat and processor parts helps produce a better texture for the minced beef.
- Do not overwork the dough or meat to maintain tenderness.
- Buns can be baked ahead and stored to save time on the day of serving.
- Adjust cooking time of patties based on preferred doneness.
- Customize toppings and sauce heat levels to suit your taste.
- Prep Time: 40 mins (plus 2 hrs rising or overnight chilling)
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
Keywords: beef burgers, homemade buns, burger sauce, chuck steak, seared patties, sandwich, American mustard, sesame buns
