Chef Benny Doro

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0 Benny's Burger

Feb 16

Bennys Burger (Custom)
How to not make a burger 101: Don’t use pure lean ground meat. Don’t use plastic cheese. Don’t use some artisanal bun that will have the meat slide out as you apply brute force to bit into it. Don’t take the spatula and press down on the burger while its cooking and send all that beautiful juice out into the pan. Don’t have the pan to hot or the burger will burn and the center will be raw. Don’t have it too low of it will steam the burger with no crust on the meat. Now that we have that out of the way let’s talk about how to do a burger the right way…..let’s go! Ladies and Gentlemen….I give you my friend the burger! This is the colossal monster of flavor it’s the king of burgers that I make but this is my version of how I think the over the top monster of a burger should be. Let me take you on this journey …

Benny's Burger

On 16/02/2011 (Wednesday) at 8:46 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/4ezy4sf

Details

  • Prep Time:
    20 min
  • Cook Time:
    10 min
  • Ready Time:
    30 min

Servings

2 servings

Ingredients

  • 16 oz. grade a prime new york strip steak with lots of marbled fat
  • kosher salt and pepper
  • 1 tablespoon Whole grain mustard
  • 4 tablespoons chopped chives
  • 18 hour braised beef short ribs

Condiments:

  • Caramelized onions
  • Pesto sauce
  • Thin sliced pecorino cheese
  • Fresh tomato slices
  • Nice crusty bun but soft on the inside or there will be some structural integrity issues Serve with homemade fries as I have shown you in the pictures.

Directions

Take the strip steak or chuck and I cut it up as fine as you can with a knife or you can have you butcher grind it. I want that texture so you feel like it’s a steak so I like to go the extra step and cut it myself.

Add the mustard and chives and mix by hand. Wet your hands and form into two separate patties about 4  oz each  and make an indent with an egg so you have a place to put what I love to stuff inside some leftover braised beef ribs (or blue cheese, egg whatever you imagination comes up with push it to the limits) Now put the two patties together and seal tight as in my photo. Next put in the fridge to set for about 20 min then take out and let stand for 10 min this helps bring the meat to room temp. Now season with kosher salt and pepper right before you fry not anytime earlier as it will start curing the meat.

Now in a hot pan with canola oil wait until it starts to smoke and start cooking your burger on the first side between 2-4 min depending on how thick you want it and what temp Rare, medium etc. Now for this remember it's stuffed and the meat inside is cooked already and should be room temp when you cook it and if it is cheese you only need it to melt so its the outer meat that you want to make sure you don't overcook.

When the 2nd side is done take it out of the pan and let it rest like a steak for about 3-5 min it will go along way with keeping the juices in. Now toast your bun and I like to add some fresh tomato, pecorino cheese or any of your choice, caramelized onions and some pesto. this should blow you away and keep your belly full for a week. :)

 

Serve with homemade fries.

Step by step in photos here >>


About Benny
Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.


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Recipes and Cooking Tips Daily by Chef Benny Doro