Chefs share their favourite burger recipes
We asked several of our consultant chefs and one special guest to provide a burger recipe of their creation to share with readers – with an emphasis on quality ingredients and where possible something a little out of the ordinary. The results speak for themselves.
Honest to Goodness American Cheese Burger
Gary Johnson
Servings: 10
Ingredients
10 x Burger patties
Salt and pepper to season
20 x slices American burger cheese
10 x milk burger buns
300g good quality Mayonnaise
200g lettuce, shredded
200g red onion, finely diced
200g American mustard
200ml Tomato ketchup
Dill pickles, sliced
Method
Season the burger pattie lightly with salt and pepper, cook to desired liking on the grill.
Once the patties are nearly cooked place on the cheese and allow to melt.
Cut and grill the buns.
Assemble burger in the following order – bun base, mayonnaise, lettuce, beef patty with cheese, onion, mustard, ketchup, pickles and top bun.
Sriracha Milk Bun Mexican Burger with Doritos
Adam Moore
Ingredients
1/2 small red onion, thinly sliced
1 tbsp lime juice
400g can black beans, rinsed, drained
250g beef mince
250g pork mince
1 small brown onion, finely chopped
1 tsp Mexican chilli powder
1/2 cup Panko Crumbs
1 egg, lightly whisked
1 tbsp olive oil
1/3 cup mayonnaise
2 tbsp sriracha or chilli sauce
4 sriracha milk buns hamburger buns, split, toasted
Cheese Doritos chips
1 ripe avocado, stoned, peeled, mashed
Method
Place the red onion and lime juice in a small bowl and toss to combine. Set aside for 10 mins to develop the flavours.
Meanwhile, place the beans in a large bowl. Use a fork to crush until coarsely mashed. Add the beef and pork mince, brown onion, chilli powder, breadcrumbs and egg. Season. Use your hands to mix until well combined. Divide into 4 even portions. Shape each portion into a 10cm patty.
Heat the oil in a large frying pan over medium heat. Cook the patties for 3 mins each side or until golden brown and cooked through.
Combine the mayonnaise and sriracha or chilli sauce in a small bowl. Divide the bun bases among serving plates. Spread the bases with the mayonnaise mixture. Top with burgers, avocado, red onion mixture Doritos chips and bun tops to serve.
Mac and Cheese Croquet Burger
Peter Wright
Ingredients
1 brioche bun, toasted
15g tomato relish
2 to 3 leaves butter lettuce
143g (1/4 pound) grilled burger pattie
1 slice (20g) cheddar cheese
80g Mac and Cheese Croquette
30ml cheese sauce
5g burger pickle
Method
Assemble the tomato relish on the brioche base, then top in the following sequence: butter lettuce, ripe tomato, grilled burger pattie, cheddar cheese slice, Mac and Cheese Croquette, cheese sauce, burger pickle and finally brioche crown.
For a spicier version, exchange the pickle for jalapeno pepper and replace tomato relish with chilli mayonnaise.
Southern Fried Chicken Burger
Jason Stuart, Executive Chef, The Ary Toukley
Serves: 4
Ingredients
4 milk bun burger buns
4 chicken thighs skin on
300ml buttermilk
200g seasoned flour
4 rashers bacon
4 slices burger cheese
100g slaw mix
60g sliced pickles
320g aioli
Pickled jalapeño to taste
Method
Trim and slightly flatten chicken thigh so the meat is an even thickness.
Soak in buttermilk for at least 2 hours.
Season flour with salt and pepper.
Press chicken thighs into flour and make sure it is completely covered.
Set aside for 30 mins. The flour will absorb the moisture from the buttermilk and appear wet.
Press chicken thighs into flour once again just before frying.
Whilst chicken is frying, chargrill bacon rashers and toast buns.
Mix half of the aioli through the slaw mix.
Place a slice of cheese on thighs when they come out.
Assembly
Place bottom of bun on plate.
Place 20g aioli on each side of bun.
Place slaw mix on base.
Place chicken with cheese on top of slaw.
Place charred bacon next, follow with pickles.
Place the top on the burger and serve with chips.
