The ultimate chuck steak cheese burger recipe
A pepper crust chuck steak cheese burger, sandwiched between a homemade burger bun... does it get any better than that? Scroll down for the recipe.
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Ingredients
For the bun- 500 g strong bread flour
- 1 tbsp caster sugar
- 10 g salt
- 7 g dried yeast
- 25 g butter, softened
- 200 ml milk, tepid
- 100 ml water, tepid
- 1 egg, beaten
- 1 cup sesame seeds, to sprinkle over
- 500 g minced Chuck steak
- 5 tsp freshly cracked black pepper
- 3 tsp sea salt crystals
- 4 slices of burger cheese
- 1 cup finley chopped lettuce
- 1 cup pickled gherkins
- 1 very finely chopped sweet white onion
- 1 squeeze BBQ sauce
Details
- Cuisine: American
- Recipe Type: Barbecue
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- For the homemade burger bun: weigh out the flour, sugar and salt into a warm bowl.
- Gently warm the milk, water and butter in a pan until the butter has melted. With the liquid at body temperature add in the yeast and pour into the bowl with the dry ingredients.
- Using a pallet knife mix the ingredients and slice through to bring the dough together.
- Turn out onto a lightly floured surface and knead for 10 minutes. When the dough feels smooth and silky, and it bounces back when pressed with your finger, place it back in the mixing bowl. Cover with a warm tea towel and leave in a warm place to prove for an hour until the dough has doubled in size.
- Divide the dough into 10 equal sized pieces and shape into dough balls. On a floured surface roll each dough ball into 10cm baps. Place on a baking tray, brush each bap with the beaten egg and sprinkle with sesame seeds. Cling and prove for 1 hour.
- If barbecuing, place the baking tray onto the grill in an area of indirect heat and bake at 180C for 10-15 minutes. Alternatively, grill for the same time in an oven. Test by tapping the underside of a bap, if it sounds hollow it is done.
- For the burger: divide the minced beef into 4 and using your hands or a burger press shape your patties.
- Put onto a plate and chill for an hour to firm up before cooking.
- To barbecue: half fill a chimney starter with steakhouse charcoal and light. Once lit, pour the coals on to the middle of the coal grate. Put the grill in place then insert the cast iron griddle securely in the circular recess. Allow it to preheat.
- In a dish combine the salt and pepper. Press the burgers into the dish coating the outside in a salt and pepper crust.
- The burgers are now ready to grill. Place onto the hot griddle, put the lid on and allow to cook for 3 minutes.
- Check to see if the burgers will self-release from the griddle and flip. Before putting the lid back on add a slice of cheese to the top of each burger.
- Cook for a further 3 minutes and using a temperature probe ensure the core of the burgers has reached 70C. Remove and rest for 2 minutes while you prepare bun. Serve with chopped iceberg lettuce, picked gherkin and a sauce of your choice
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