Gladkokken's beef burger - The pursuit of perfection
How to Make the Perfect Hamburger!
Ingredients
- 750 gram Entrecoté of beef
- 250 gram high ribs of beef
- 2 tbsp maldonsalt
- lots of freshly ground pepper
It may be a tough statement, but the recipe is based on Heston Blomenthal's recipe from the program "In search of perfection" Heston Blumenthal is one of the world's most renowned chefs and his ability to find the best method and recipe is unique. I have made some personal adjustments when it comes to the types of meat, but the method is the same. The result is a perfect burger with a delicious meat taste, perfect consistency and incredibly juicy. It takes some time, but it's definitely worth it !!
Step 1
If you want to make the world's best burger, you need good quality ingredients! Buy good quality beef with good marbling (thin fat streaks in the meat).
Step 2
Start by removing all tendons, membranes and any cartilage. It is important not to cut the fat. For the result to be juicy and tasty, the hamburger needs a fat percentage of between 10-20% fat. Cut the steak into slices as if you were cutting steaks and then divide it into long strips. Rub the meat with lots of good salt and pepper to put in the fridge.
Step 3
Before you grind a burger, it is incredibly important that the meat is ice cold. Put the whole meat grinder in the freezer for 1 hour before you grind the meat. When you want to start grinding the cold meat, place it well with plastic wrap on a board or bench and grind the meat straight down on it. Try to get the meat strips in the same direction, horizontal with the bench. This is because then you will have less chewing resistance when the fibers in the meat are in the right direction. The salt becomes a binder. It is important that you do not squeeze the meat too much. When you have finished grinding, neatly stack the meat on top of each other until you get the height (diameter of the finished burger) you want.
Step 4
Then roll the meat well in plastic wrap like a cylinder. Roll it a little on the bench so it gets a round and nice shape. Now all you have to do is put the "roll" back in the fridge to sit down properly. When it is about 1/2 hour until I have to cut up to fry burgers, I put it in the freezer so that it will be really cold.
Step 5
When you take out the "roll" of the freezer, you cut nice slices to the thickness you want. It is important to use a sharp knife. Do not remove the plastic before cutting. Place the burgers on a tray or similar, remove the plastic and shape them carefully so that they are smooth and fine at the edges. Season with a little more salt. Do not touch more pepper as this burns on very high heat.
Step 6
Find a good frying pan and heat it up in the hottest. If your oven goes from 1-9 it should be at 9! Pour on a little neutral oil, wait until it is really hot and starts to smoke a little. Then you add the burger. It should cook for 1-2 minutes before you turn the hamburger. Give both sides of the burger a proper crust! Take the meat out of the pan to place in a refractory dish. Set the oven to 200 degrees.
Step 7
Add a couple of slices of good cheddar cheese and put the pan with the burgers in the oven. About 6 minutes for medium baking degree. Of course, this also varies with the thickness of the burgers. Core temperature should be about 56 degrees. It is allowed to use a cooking thermometer :-)
Step 8
Make good hamburger bread or buy some good ones. Here is the link to my homemade hamburger breads Hamburger bread - Homemade is always the best! Add salad, red onion, tomato, pickle and a good homemade dressing. This recipe takes some time, but the result will be perfect! Good luck.
