Siempre me preguntan cuál es la mejor hamburguesa de carne de res, así que esta semana pensé en poner a prueba dos de las mejores. Aquí está la clásica hamburguesa de steakhouse.
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Category
Lunch
Servings
1
Prep time
20 minutes
Cook time
20 minutes
I always get asked what the best beef burger patty is, so this week I thought I’d put two of the best to the test! Here is the classic steakhouse burger.
Ingredients
- 200g large beef patty, either grind your own or ask your butcher to fresh grind something for you
- 1 sesame burger bun
- 1 slice of monterey jack cheese
- Heaped tbsp caramelised onions
- Butter for toasting your bun
- 3 brown onions, sliced thin
- 1 tbsp butter
- 1 tbsp olive oil
- Salt to taste
Caramelised Onions
Directions
Season the patty with salt and cook your patty over a grill on high for 8-10 minutes or until you reach the internal temp you desire (50°C for Medium Rare, 57°C for Medium and 60°C for Medium Well)
- While the patty is cooking, butter and toast the bun.
- Once the patty is almost cooked, place the cheese on top.
- When the patty is cooked, remove it and let it rest for 4 minutes.
- To assemble the burger, start with the toasted bun, add the onion to the top and meat with cheese to the bottom.
- Place the top on the bottom and you are done!
Caramelised Onions
In a medium saucepan, heat the butter and oil over medium heat.
- Once melted, add the sliced onions and a pinch of salt.
- Sweat the onion down, stirring often until they have halved in size.
- At this point, turn the temp to low and cook for 1 hour stirring every 10 - 15 minutes until soft and golden brown.
Recipe video
Recipe notes
Try the Smash burger and see which one you prefer
