Bender’s beef burger

Bender’s beef burger

By
From
At Home with Ben
Makes
6
Photographer
Mark Roper

I love a burger! When I’m asked what my greatest weakness is when it comes to food, I have to admit I’m a sucker for a certain well-known brand of burgers, though mainly when I’m feeling lazy or hung over!

This recipe was inspired by a little treat we used to make for ourselves when I was sous chef under Stuart Kennedy at Goodfella’s in Newtown, Sydney. The little burgers would be made with dinner rolls and off cuts of beef from the menu. The benefits of being a chef...

I think the cut of beef is really what defines this burger. Hanger steak is very flavoursome, and when you make your own burgers you have control over what goes into your mince.

Ingredients

Quantity Ingredient
750g hanger or skirt steak, minced
1 cup chopped flat-leaf parsley leaves
2 tablespoons finely chopped capers
salt
freshly ground black pepper
Brioche
or other soft buns
dijon mustard, to serve
1/2 cup tomato relish, to serve

Onion confit

Quantity Ingredient
40g butter
1 garlic clove, crushed
spring thyme
3 large onions, sliced
salt

Béarnaise sauce

Quantity Ingredient
3 egg yolks
2 tablespoons tarragon vinegar
250ml Clarified butter
1 tablespoon chopped tarragon
salt
freshly ground black pepper

Method

  1. To make the burger patties, place the steak, parsley, capers, salt and pepper in a bowl and mix until well combined. Divide the meat into evenly sized balls and slap them into the palm of your hand until you have equally sized tight balls of mince. Pat them into round patties to fit the size of your burger buns. If you’re making the patties in advance, refrigerate them until required, but make sure you take them out of the fridge 30 minutes before cooking.
  2. To make the confit, melt the butter in a saucepan. Add the garlic and thyme and sweat for 2 minutes. Add the sliced onions and cook slowly for about 30 minutes, or until golden, soft and sweet. Season with salt and keep warm until required.
  3. To make the béarnaise sauce, whisk the egg yolks and vinegar over a double boiler until thick and fluffy. Slowly add the warm clarified butter while whisking continuously. Add the tarragon, and season with salt and pepper. Keep at room temperature until required.
  4. Cook the beef patties on your barbecue or under a grill to your liking. When cooked, season to taste.
  5. To serve, toast the brioche buns on both sides. Spread the lids with Dijon mustard and the bottoms with tomato relish. Place a beef patty on each bun and top with the onion confit and béarnaise sauce.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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