TT × BBK burger

TT × BBK burger

By
From
Hungry For That
Makes
2
Photographer
Lauren Bamford

I did this burger a few years ago with my friend Dave Kerr, a quality barman who runs an awesome mariner-style pub in inner Melbourne. He gave me a call and said he wanted a burger to go with a michelada he was putting together for an article about burgers and drinks. A michelada is a Mexican cocktail made with beer, lime juice, spices and vegie juice or clamato – a blend of clam juice and tomato juice. Like a michelada, this burger is great for a hangover.

Ingredients

Quantity Ingredient
150g beef skirt steak, minced
150g beef short rib, minced, (see recipe note)
2 tablespoons olive oil
1 brown onion, sliced
1 tinned chipotle en adobo, chopped, plus 2 tablespoons adobo sauce
1 dried habanero chilli
sea salt
2 eggs
2 burger buns
butter, to serve
white cabbage, shredded, to serve

Method

  1. Mix together the minced skirt steak and the minced short rib in a bowl. Try not to overwork the meat.
  2. Heat 1 tablespoon of the olive oil in a frying pan over a low heat. Gently sauté the onion for 2–3 minutes, or until softened. Stir in the chipotle and the adobo sauce and cook for 10 minutes then remove to a bowl and set aside.
  3. Meanwhile, in a small non-stick frying pan over a low heat, dry-fry the habanero, turning it frequently so it doesn’t burn, for 2–3 minutes, or until fragrant and softened slightly. Transfer to a chopping board and let cool. Finely chop the habanero into flakes. (I suggest you use gloves. These chillies are no joke.)
  4. Bring a heavy-based frying pan to a medium heat. Divide the minced meat mixture into 2 portions. Work each portion into a patty about 1 cm thick and season with sea salt. Cook the patties the same way you like your steak. I like mine medium–rare, so I cook them for 2 minutes on each side. After flipping the patties, add the chipotle onions to the pan and cook for about 1 minute. When the patties are cooked to your liking, remove them from the pan along with the chipotle onions. Let the patties rest for 1–2 minutes.
  5. Heat the remaining olive oil in the same frying pan over a low heat. Add a pinch (or more if you like it hot) of the habanero chilli flakes and cook for 30 seconds. Crack the eggs into the pan, on top of the chilli flakes, and fry until the whites have set. Remove the eggs from the pan and drain.
  6. Lightly toast the buns under the grill.
  7. To build the burgers, butter the buns and add some shredded cabbage. Top with a patty, a fried egg and the onions.

Note

  • Ask your butcher to prepare the short rib mince for you.
Tags:
American
foodtruck
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entertaining
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Hungry
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