Next Level Beef Burgers Recipe

Introduction

These next level beef burgers combine homemade soft buns with juicy, flavorful patties and a tangy special sauce. Perfect for a weekend treat, this recipe guides you through making everything from scratch for a truly impressive burger experience.

Ingredients

• 250g plain white flour, plus extra for dusting
• 20g golden caster sugar
• 5g fast-action dried yeast
• 150ml milk
• 1 egg, beaten
• 50g butter, softened
• Sesame seeds, for sprinkling (optional)
• 600g dry-aged chuck steak, cut into large chunks
• Toppings of your choice, such as cheese, onions, tomatoes, or lettuce
• 3 tbsp mayonnaise
• 2 tbsp ketchup or sriracha (or use 1 tbsp of each)
• 1 tbsp American mustard
• 1 small gherkin, finely chopped, plus extra to serve
• Large pinch of garlic granules

Instructions

1. Step 1: To make the buns, combine the flour, sugar, yeast, and 1 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment. With the motor running on medium speed, gradually add the milk, then half the beaten egg. Mix for a few minutes, then add the softened butter a little at a time until the dough is elastic and shiny, about 5 minutes. Alternatively, use an electric whisk in a bowl.
2. Step 2: Divide the dough into four equal parts and roll each into a round shape on a lightly floured surface. Place the buns well spaced on a baking tray lined with parchment paper. Gently press them down to spread slightly. Leave in a warm place for 2 hours or refrigerate overnight until doubled in size.
3. Step 3: Preheat the oven to 200°C (180°C fan)/gas mark 6. Brush the remaining beaten egg over the buns and sprinkle with sesame seeds if desired. Bake for 13-15 minutes until golden and risen. Remove from oven and let cool. The buns can be made a day ahead.
4. Step 4: For the sauce, mix together mayonnaise, ketchup or sriracha, mustard, finely chopped gherkin, and garlic granules. Set aside or refrigerate up to a day in advance.
5. Step 5: Chill the chuck steak chunks in the freezer along with the blade and food processor bowl (if it fits) for 30 minutes until firm but not frozen solid. Then, working in batches, pulse half the meat 8-10 times in the food processor to mince it. Repeat with the remaining meat. Combine both batches with ½ teaspoon salt.
6. Step 6: Divide the mince into four portions and gently form into loose patties slightly wider than the buns, taking care not to overwork the meat.
7. Step 7: Heat a large heavy frying pan over medium heat. Split the buns and toast cut-side down in the pan, removing when golden. Then sear the patties in the same pan, pressing down gently with a spatula, cooking for 4-5 minutes each side for medium rare or 6-7 minutes for medium. Add cheese if using after flipping.
8. Step 8: Assemble the burgers by placing the patties on the buns with your choice of toppings and the prepared sauce. Serve immediately.

Tips & Variations

• Chill the meat and equipment before mincing to achieve the perfect texture for juicy burgers.
• Try adding different cheeses like cheddar or blue cheese for varied flavors.
• Swap ketchup or sriracha for your favorite hot sauce or BBQ sauce to customize the burger sauce.
• For extra crispy buns, toast them a second time just before serving.

Storage

Store leftover buns in an airtight container or bag at room temperature for up to 2 days or freeze for up to a month. The sauce can be kept refrigerated for up to 2 days. Cooked patties are best eaten fresh but can be refrigerated for 1-2 days and gently reheated in a pan or oven. Avoid microwaving to keep the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made buns instead of making my own?

Yes, store-bought buns can be used to save time. Toast them lightly in a pan or oven to add freshness and texture.

How do I know when the burgers are fully cooked?

Cook the patties for 4-5 minutes per side for medium rare and 6-7 minutes per side for medium. Use a meat thermometer to check for at least 70°C (160°F) if you prefer fully cooked burgers.

Next Level Beef Burgers Recipe

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★★★★★

5 from 242 reviews

• Author: Sophie
• Total Time: Approximately 3 hours (including resting and chilling time)
• Yield: 4 burger servings 1x

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Description

These next-level beef burgers feature homemade soft sesame seed buns and perfectly seared dry-aged chuck steak patties, complemented by a tangy, flavorful burger sauce. This recipe guides you through making the buns from scratch, preparing a classic burger sauce, and shaping and cooking juicy, tender beef patties for an impressive homemade burger experience.

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Ingredients

Scale 1x2x3x

Buns

• 250g plain white flour, plus extra for dusting
• 20g golden caster sugar
• 5g fast-action dried yeast
• 150ml milk
• 1 egg, beaten (reserve half for dough, half for brushing)
• 50g butter, softened
• Sesame seeds, for sprinkling (optional)

Burgers

• 600g dry-aged chuck steak, cut into large chunks
• Salt, ½ tsp plus 1 tsp for dough

Sauce

• 3 tbsp mayonnaise
• 2 tbsp ketchup or sriracha (or use 1 tbsp of each)
• 1 tbsp American mustard
• 1 small gherkin, finely chopped, plus extra to serve
• Large pinch of garlic granules

Toppings

• Cheese (optional)
• Onions, tomatoes, or lettuce as preferred

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Instructions

1. Make the buns dough: In a stand mixer bowl fitted with a paddle attachment, combine the flour, sugar, dried yeast, and 1 tsp salt. With the mixer running at medium speed, gradually add the milk, then half the beaten egg. Mix for a few minutes until combined. Add the softened butter a little at a time, mixing until the dough becomes elastic and shiny, about 5 minutes. Alternatively, this can be done in a bowl using an electric whisk.
2. Shape and proof the buns: Divide the dough into four equal pieces. Roll each into a round shape on a lightly floured surface. Place them spaced well apart on a baking tray lined with baking parchment. Press down gently to spread slightly. Cover and leave in a warm place for 2 hours or refrigerate overnight until doubled in size.
3. Bake the buns: Preheat the oven to 200°C (180°C fan)/gas mark 6. Brush the remaining beaten egg over the buns and sprinkle with sesame seeds if using. Bake for 13-15 minutes until risen and golden brown. Remove and allow to cool. Buns can be made up to a day ahead.
4. Prepare the burger sauce: In a small bowl, stir together mayonnaise, ketchup or sriracha, American mustard, finely chopped gherkin, and garlic granules. Set aside or refrigerate for up to a day before serving.
5. Chill beef and food processor components: Place the chuck steak chunks, blade, and if possible the bowl of the food processor in the freezer for 30 minutes until the meat is firm but not frozen solid. This helps achieve a better mince texture.
6. Process the beef: Working quickly, pulse half the chilled beef in the food processor 8-10 times until minced but not overworked. Transfer to a tray and repeat with the remaining beef. Combine both batches of mince and mix in ½ tsp salt gently.
7. Form patties: Divide the minced beef into four portions. Gently shape each into loose patties slightly wider than the buns, handling as little as possible to keep them tender.
8. Cook the burgers and toast buns: Heat a large, heavy frying pan over medium heat. Split the buns and toast them cut-side down in the pan until golden; set aside. Sear the burger patties in the same pan, pressing down lightly with a spatula. Cook for 4-5 minutes per side for medium rare or 6-7 minutes for medium. Add cheese to the patties after flipping if desired.
9. Assemble the burgers: Place cooked patties on the toasted buns. Add your preferred toppings such as onions, tomatoes, lettuce, pickles, and spread the prepared burger sauce. Serve immediately for best flavor and texture.

Notes

• Be careful not to overwork the beef mince to keep the patties tender and juicy.
• Chilling the meat and processor components helps achieve a coarser, better texture for the burgers.
• Buns can be made a day ahead and stored in an airtight container or frozen.
• The sauce can also be prepared in advance and kept refrigerated.
• Adjust cooking times slightly based on thickness of patties and desired doneness.
• Add cheese slices during the last minute of cooking to melt perfectly on the patties.
• Use fresh toppings and serve immediately for optimal taste.

• Prep Time: 20 minutes plus 2 hours to overnight for dough rising
• Cook Time: 15 minutes baking buns, 10-14 minutes cooking burgers and toasting buns
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Beef burgers, homemade buns, dry-aged chuck steak, burger sauce, seared burgers, homemade burger recipe