For a small while, I’ve been working on a decent burger that is in the same league as one of my favourites. A brewery I would occasionally visit in Beijing had what I would consider to be one of the best cheeseburgers I have ever eaten… the patty would figuratively melt in your mouth.
My effort this week is getting close to the same softness as the burger I’m aiming for… but still working on the flavour. This burger from bottom to top has sliced pickles in a small puddle of tomato sauce, the burger patty with cheese melted on top, bacon bits with BBQ sauce, tomato slices, thinly sliced onion, lettuce and some of my French Onion dip was spread on the bun (I ran out of mayo).
This version of the burger patty recipe consists of:
- 500 grams of beef mince
- 1 egg
- 1 tablespoon of Dijon Mustard
- 1 tablespoon of Worcestershire Sauce
- 2 cloves of garlic (crushed)
- 1 teaspoon of paprika
The ingredients were all mixed in a bowl by hand, and 4 patties were formed. A small pad of butter (10-15 grams worth) was placed inside the patties and then moulded closed with the intention of the butter spreading throughout the patty as it is cooking.
Be sure to eat the burger upside down so that it stays together! Or wrap it in kitchen paper before serving.
The burger was…. OK. The softness of the patty was good, but not quite hitting the spot with the flavours (in my opinion)… Owen would probably disagree considering he finished the entire thing with no problems!
I’m open to suggestions on the patty… let me know!
By the way, if you’re in Beijing and haven’t tried the cheeseburger at Great Leap… it’s a must! (they have nice beer too) http://www.greatleapbrewing.com/locations/glb12/