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STK Burger Recipe

STK Burger Recipe



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Have you ever seen something so gorgeous?

Ingredients

STK Burger

  • 3 Ounces brioche bun (3-inch size)
  • 8 Ounces certified Angus Beef patty
  • 1 Ounce caramelized onions
  • 2 slices aged Cheddar cheese
  • 1 Ounce Burger Sauce
  • 1 leaf of bibb lettuce
  • 1 slice beefsteak tomato
  • 2 slices butter pickles

Caramelized Onions

  • 2 Cups sliced sweet onions (one large)
  • 2 Tablespoons oil
  • 1 Teaspoon sugar
  • Salt and pepper, to taste

Burger Sauce

  • 1/2 Cup mayo
  • 2 Tablespoons ketchup
  • 2 Tablespoons chives, finely chopped
  • 2 Tablespoons pickles, finely chopped
  • 1 Tablespoon truffle oil
  • 1 Tablespoon pickling liquid
  • 1 Tablespoon minced shallots

STK Burger Recipe - Recipes

Ask a butcher about the particular beef cut to make a burger patty and they’ll probably give you a list of suggestions. However, we don’t always have the time to memorize and analyze each cut. That is why, if you’re going to try and grind your own beef to make this recipe, we recommend using the chuck steak. Basically, the chuck refers to the region that includes the neck, shoulders, and chest of a cow. Relative to other beef cuts, the chuck steak has a well-balanced flavor. Another advantage of the chuck steak is its marbling — it has a good fat and muscle ratio.


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Ingredients

  • 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
  • 17.6 oz strong bread flour
  • 1 tbsp caster sugar
  • 0.4 oz salt
  • 0.2 oz dried yeast
  • 0.9 oz butter, softened
  • 7 fl oz milk, tepid
  • 3.5 fl oz water, tepid
  • 1 egg, beaten
  • 1 cup sesame seeds, to sprinkle over
  • 17.6 oz strong bread flour
  • 1 tbsp caster sugar
  • 0.4 oz salt
  • 0.2 oz dried yeast
  • 0.9 oz butter, softened
  • 0.8 cup milk, tepid
  • 0.4 cup 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
  • 17.6 oz minced Chuck steak
  • 5 tsp freshly cracked black pepper
  • 3 tsp sea salt crystals
  • 4 slices of burger cheese
  • 17.6 oz 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
  • 1 cup finley chopped lettuce
  • 1 cup pickled gherkins
  • 1 very finely chopped sweet white onion
  • 1 squeeze BBQ sauce
  • 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

  1. For the homemade burger bun: weigh out the flour, sugar and salt into a warm bowl.
  2. 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.
  3. Using a pallet knife mix the ingredients and slice through to bring the dough together.
  4. 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.
  5. 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.
  6. 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.
  7. For the burger: divide the minced beef into 4 and using your hands or a burger press shape your patties.
  8. Put onto a plate and chill for an hour to firm up before cooking.
  9. 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.
  10. In a dish combine the salt and pepper. Press the burgers into the dish coating the outside in a salt and pepper crust.
  11. The burgers are now ready to grill. Place onto the hot griddle, put the lid on and allow to cook for 3 minutes.
  12. 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.
  13. 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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Preparation

  1. Make the Tangy Caramelized Onions:
    1. Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
    2. Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15󈞀 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
    1. Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
    2. Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
    1. Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
    2. Prepare a grill or grill pan for medium-high heat generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2𔃁 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2𔃁 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
    3. Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
    1. Onions can be made 5 days ahead cover and chill. Butter can be made 3 days ahead cover and chill. Bring both to room temperature before serving.

    Instructions

    Mix ground beef, Seasoning and Mustard in medium bowl until well blended. Shape into 4 patties.

    Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.

    Top burgers with Crispy Fried Onions. Serve on toasted rolls with lettuce, tomato and additional Mustard, if desired.


    INSTRUCTIONS

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    Hamburger steak crock pot recipes foto december 28, 2020 no comment crockpot salisbury steak recipe moms 25 ground beef crock pot recipes the slow cooker salisbury steak the 25 ground beef crock pot recipes the crock pot cubed steak theI’ve seen many weeknight dinner recipes take too many shortcuts and fall short on flavor.I love using my slow cooker any time of year!Add the beef stock to the skillet and bring to a boil, scraping up any browned bits in the pan.


    Instructions

    Mix ground beef and Seasoning until well blended. Shape into 4 patties.

    Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Grill onions and bell peppers in grill basket or grill rack 3 to 4 minutes or until tender and lightly browned, stirring frequently. Add cheese slices to burgers 1 minute before cooking is completed.

    Serve burgers on rolls topped with grilled onion and bell pepper mixture.


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    One of my husband’s favorite things is when we grill up some burgers because he grew up eating meatloaf burgers with cut up vegetables inside them so getting great homemade burgers are still a treat to him.

    Some tips for making the perfect burger patty:

    • Handle the meat as little as possible
    • Keep the meat as cold as possible, the more the fat stays solid and doesn’t melt in your handling the better for the cooking process (think of this the same way you think of butter in biscuits, you want to keep it as cold as possible to give the butter the little pockets to steam and create a more tender texture.)
    • When you form the patty make a dent in the middle of the patty with your thumb. This prevents your patty from getting a hump in the middle.
    • Don’t move the patty around once you put it on the grill or in your grill pan. Place it, let it cook until the meat releases naturally from the pan then flip. Once it gets a crust on the second side you’re done.
    • Don’t use a cold pan or grill to cook the patties. Make sure you’ve heated them to the right temperature or the meat will stick to the pan/grill.
    • Get creative with your toppings, a normal burger is fine, but a burger with fun toppings will instantly make your get together a hit. We love coming up with fun toppings for party foods.

    Looking for more Cheese Steak recipes? Look no further!

    Normally I would say since you are making a Philly Cheese Steak you would want to use Cheez Whiz. I actually did for one of them in testing, but found that since it melts so easily it actually made the burger a bit of a mess. So, for this recipe, we stuck with Provolone cheese.

    If you’re grilling outside and still want to use Cheez Whiz I would recommend skipping the mayo and putting the Cheez Whiz directly on the bun halves to try to keep it from getting all over your hands. Either way, still completely delicious!

    Tools Used in the making of these Philly Cheese Steak Burgers:
    Grill Pan: I love using this grill pan when making just a couple of burgers or grilling inside when the weather isn’t the best. When I need to cook in higher quantities I use a larger grill/griddle pan.
    Grill/Griddle Pan: This has a much larger surface area so you can cook up 6 patties at once. You would just lay the pan over two burners at once.
    Brioche Buns: I love serving burgers on buttery brioche buns. Mine are locally sourced from Whole Foods but if you wanted to order them to your home I have used this brand previously too. They just add a really delicious and rich flavor to the burgers.
    Worcestershire Sauce: I have been using this brand most of my life and when my husband came home with the store brand one day and I figured “eh no biggie” I could immediately taste the difference. Stick with the original.
    Cheez Whiz: I know what you are thinking, Cheez Whiz? YES, but I really only use Cheez Whiz when it comes to cheese steaks. Sometimes you have to go with the authentic ingredient and push the thought of “processed cheese product” out of your mind. Alternately feel free to use provolone which is also delicious.


    Watch the video: THE BEST BURGER IVE EVER MADE . SAM THE COOKING GUY 4K (August 2022).