This is a bit of a beg, steal and borrow recipe. The burger is inspired by Fred Smith’s recent double cheese at the Ad Cod. The patty is very much in the style of Lucky Chip / Meatwagon / Mother Flipper. And the bun recipe, which is kind of a demi-brioche, is based on (believe it or not) a Dan Lepard hot cross bun recipe.
The burger patties are pure meat, so don’t buy the stuff you get in the supermarket. Go and see your butcher and either get him to grind a bit of what you fancy, or if their own mince is good quality, get some of that. I used a combination of chuck and shin (I think around 75% to 25%). Great flavour.
This recipe will make either 2 doubles with a few buns to spare, or 4 singles. The choice is yours. I serve mine with lettuce, red onion, a cheeky sauce made with home made mayo and Tabasco, and some of that lovely plastic burger cheese. I didn’t have the time or the inclination to make my own, but you can. There’s a good recipe for it here on Luc Martin’s blog.
Finally, As these burgers don’t have a binding agent, they are a bit more fragile, which can make barbecuing them slightly harder. The ‘cue I used had flat bars so I was safe, but they’re equally good fried off in a hot pan or on a griddle plate in true diner style.
For the buns (makes 5)
135 g white bread flour
135 g plain flour
7 g fresh yeast / 4 g dried yeast
90 ml warm water