Chefs share their secrets of how to build the perfect burger
/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.
Peanut Butter and Maple Bacon Pork Burger
GARY JOHNSON
“I always say burgers are like blue jeans – they will never go out of fashion, as long as you stick to the basics. If you can provide a really excellent burger then customers will trust the rest of the menu. At ALH Hotels we always offered both a classic burger plus something a little more contemporary – it could be a Southern Fried Burger or a Char Siu Pork burger. A classic burger is comfort food but there’s also room for creativity and innovation on the burger menu for those customers looking for something different.”
Ingredients
150g Pork mince (3mm grind: 80% meat + 20% fat)
40g Australian bacon (rasher)
1 Brioche bun, split
5ml Maple syrup
30g Peanut Butter
10ml Sriracha chilli sauce
20g Dill pickle, sliced
20g Cos lettuce, shredded
20g Red onion, sliced
20ml Aioli sauce
150g Chips (13mm cut)
Salt and pepper to season
Method
Season the burger pattie with salt and pepper and flat grill “smash” burger style. (Make sure you flatten patty slightly larger, to fit bun size once cooked).
Cook to internal temperature 70°C.
Grill Australian bacon; rest and drizzle with Maple syrup.
Sprinkle with water and lightly toast the bread side of the bun top and bottom on the flat grill.
Build
Spread the bun bottom with the peanut butter, then add the lettuce, thinly sliced red onion, sliced pickles and the pork pattie. Top with the maple bacon and sriracha aioli (mix 10ml of sriracha to 20ml aioli) on the underside of the top bun, spike with a skewer and serve with chips.
Old School Aussie Burger
PETER WRIGHT
“It’s photo before fork today, which means your burger has to look great when it comes out of the kitchen or you open the home delivery container. This all about layering – you put your relish or mayo-based sauce on the bottom of the bun, that seals the bread. Then your lettuce and tomato, meat and cheese and caramelised onions, bacon and whatever else on top. Then another layer of mayo or chutney-based sauce, then the top bun. This way you have your vegies, proteins and meats all separated out.”
Servings: 4
Ingredients
4 Angel Bay Angus Beef Patty
4 Brioche buns
20g Butter
4 Eggs
4 Pineapple slices
40g Lettuce
1 Tomato, sliced
8 Beetroot, sliced
40g Onion, small dice
Tomato sauce
Method
To prepare the Angel Bay Angus Beef Patty, follow packet instructions, ensure the patty is cooked to an internal temperature of 75°c. Halfway thru the cooking process top the patty with onions to cook out a little.
Slice the bun in half and spread butter liberally on both pieces then lightly toast.
Pan fry eggs, cook to preference.
Build
Place Angel Bay Angus Beef Patty, egg on bun base, top with lettuce and sliced tomato and tomato sauce, then finish with brioche bun lid.
Classic French Burger
MARKUS WERNER
“Don’t be shy to load your burger up, just don’t put too much of any one thing in there. And choose the best quality ingredients you can – have a great bacon, beautiful crisp onion with your beef pattie; if you’re serving a chicken burger, go for crispy skin chicken – let your fantasies run wild and add different types of sauces, relishes, vegetables, whatever you can think of. Look at making your own pickles, for example a pumpkin kimchi, with some white miso and eggplant paste – really go wild and people will enjoy it and give it a go.”
Ingredients
Burger:
200g Grass fed beef burger
40g Raclette swiss cheese – hot liquid
50g Arugula (rocket)
45g Foie gras
30g Ox heart tomato
Coleslaw:
3g Dill, picked
3g Parsley, picked
8g Red cabbage
45g Baby carrot, julienned
8g Cabbage, green
8g Granny Smith apples, julienned
5ml Mayonnaise
Black Truffle Mayonnaise:
3g Black truffles
10ml Sour cream
2ml Lemon juice
60ml Mayonnaise
3g Black garlic paste
2g Thyme
Salt and cracked pepper
Wagyu cheeseburger with swiss cheese, house ketchup, pickle and fries
George Diamond
“This burger from Esq at Sydney’s QVB is one of my favourite burgers on our menus – it has a really great mouthfeel. I think the key to a great burger is to keep it really simple but use great quality ingredients first and foremost. It’s all about the quality and we ensure that by making all our own patties inhouse and controlling each step of the process.”
Ingredients
2 x 80g Beef Pattie
60g Sliced swiss cheese
50ml House ketchup
20g McClure Pickle
20ml Burger Mayo
200g Shoestring fries
1 Brioche bun
20g Onion rings
20g Caramelised onion
1 Baby cos lettuce, picked leaves and washed (1/12th)
25g Roma tomato, sliced
40g Whole dill pickle, quartered
House Ketchup
200ml Tomato sauce
20g Dijon mustard
50g Finely chopped shallots
2ml Tabasco sauce
15ml Worcestershire sauce
30ml Olive oil
20ml Sherry vinegar
Method
Mix together, taste.
Burger Mayo
400ml Aioli
160g Tomato sauce
120g American mustard
¼ bch Dill, chopped
Method
Mix together well.
Onion Rings
500g Pickling onions, thinly sliced on mandolin
100ml Milk
50g Plain flour
Method
Soak sliced in milk for 10 minutes. Drain well and toss in plain flour.
Fry in batches until golden brown, drain well on paper towel and season with salt immediately.
Lobster Sliders
DAVID BITTON
“Burgers and sliders are indulgent but not unhealthy – they’re easy, fresh, clean food that’s made on the spot. When it comes to ingredients, less is best – keep it simple but don’t take shortcuts. I use lightly toasted Brioche buns from Brioche Gourmet which are made in France to a traditional family recipe, then snap-frozen and flown to Australia – their high quality ingredients mean you end up with a very fluffy, light yet tasty, buttery bun that doesn’t feel heavy, in fact it’s so delicate you salivate just thinking of it. Unlike a heavy Turkish bun, this is the perfect complement to your high end ingredients.”
Servings: 12
Ingredients
12 Brioche Gourmet Brioche Slider Buns
1kg Lobster meat
1kg Prawn meat
2 bags Chives
200g Finely diced eschalot
200g diced celery
2 Lemons, juice and zest
500g Mayonnaise
150g Dijon mustard
5g Smoked paprika
10g Salt
5g Black Cracked Pepper
2 bags Chopped parsley
2tbsp Chilli oil
Garnish with flying fish roe and dill.
