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The Ultimate Burger

ultimate burger

The Ultimate Burger

For the Salsa Verde
15g parsley
15g basil leaves
10g mint
1/2 cup extra virgin olive oil
4T capers
8-10 anchovy fillets
1T dijon mustard
4T white wine vinegar
Salt and freshly ground black pepper to taste

For the meat rub: combine

2T coriander seeds
2T pink pepper corns
2T black pepper corns
1T sumac
1T dried thyme
1T dried rosemary
1T salt

For the beef patties:
Beef Brisket cuts
Beef Chuck cuts
Beef sirloin cuts
3T canola oil
Basting sauce to coat the burger
Sliced mature cheddar (optional)
4 Hamburger buns
Garlic mayonnaise to season
Lettuce (optional)
Sliced ripe tomatoes per bun
Gherkins to top

For the salsa verde: finely chop all the ingredient and combine with the mustard, white wine vinegar and seasoning. Stir to combine all the ingredients and set aside to let the ingredients and flavors marry.
Using a meat grinder (or either chop with a very sharp knife) grind together the 3 kinds of meats before seasoning with the meat rub before shaping into patties.
Heat the oil over a medium-high heat. Season the patties with salt before placing the patties down gently and cooking for 2-3 minutes before turning over and cooking for another 3 minutes on the other side. Brush with basting sauce and top with a slice cheese if you'd like.
Toast the buns cut side down until golden and crisp. Add some garlic mayo to the bottom half of the bun before adding the tomato, lttuce, the burger patty and the salsa verde. Finish with the pickles and the top of the bun.

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