What was the classic American fast food can now be found on the menus of the finest restaurants served with everything from foie gras to slices of black truffle. This is the chef’s version of a regular burger. The idea is that you very finely mince chuck or flank steak using a large chef’s knife. As with all good it comes down to the best ingredients simply prepared. It’s a good idea to leave about 10% fat in the mixture or the chopped beef will become too dry as it cooks. This is a gourmet burger delicious enough to serve at a dinner party!
CHOPPED STEAK BURGER:
- 1.5 lbs chuck or flank steak, very finely minced
- 4 tbsp grated onion
- 2 garlic cloves, finely grated
- 4 tbsp very finely chopped spring onions
- 4 tbsp beaten egg
- 4 ciabatta buns, split in half
- 4 tbsp mayonnaise
- 1 little Gem lettuce, trimmed and broken into leaves
- 4 square slices vintage Cheddar cheese (such as Dubliner)
- 4 tbsp onion marmalade
- sea salt and freshly ground black pepper
- To make the burgers, place the steak in a bowl with the onion, garlic, spring onions and egg. Mix until well combined and season to taste, then shape into 4 even-sized patties. Cover and chill until needed.
- If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand. 3.
- Alternatively, use a heavy bottom pan. If using a pan, place over a high heat until very hot. Sear the burgers for 2 minutes on each side, then cook for another 5 minutes on each side for medium-rare or longer if you prefer your burgers well done. Remove and leave to rest for a few minutes.
- Lightly toast the cut sides of the ciabatta buns until lightly charred.
- Smear the bottom of the ciabatta buns with mayonnaise, followed by the lettuce, a slice of Cheddar cheese. Top each one with a burger and put on warmed plates. Add a dollop of the onion marmalade to each one and place the top of the burger buns to the side to serve.