The Best Homemade Burgers
Delicious meat, soft buns and well balance sauces, that all a good burger is about!
Servings Prep Time
6-8Burgers 15+25Minutes
Cook Time Passive Time
15+20Minutes 1.5-2Hours
Servings Prep Time
6-8Burgers 15+25Minutes
Cook Time Passive Time
15+20Minutes 1.5-2Hours
  1. In a small sauce pan, warm the milk until it almost reach a boil. Add the butter in and leave to melt in the fridge. In a large bowl, sift together the flours (but not the additional flour) and the salt.
  2. The milk will be ready to use once you can comfortably insert your pinky in it and it only feels lukewarm. When ready, add the sugar and the yeast then stir. Set aside until foamy.
  3. When the milk mix is foamy, add the egg and whisk gently. Add the wet mixture to the dry ingredients, and mix with a fork until a dough forms.
  4. Drop the dough on a lightly floured surface and proceed to knead for 7 minutes or until the dough is soft and elastic. Try to not add too much flour while kneading, and use the heals of your hands. It should still be a bit sticky after.
  5. Place in a lightly oiled bowl and leave to rise for half an hour or until it has doubled in volume. Once doubled, knead gently for 30 seconds and divide into 6 portions for large burger or 8 for smaller. Form the buns into spheres, and place them on a baking tray lined with baking paper. Cover loosely with cling wrap and leave to rise in a warm room for 30-45 minutes. While they are proving, preheat the oven to 375F/190F/Gas Mark 5 and prepare the egg wash.
  6. Once the buns have double in size, apply the egg wash and dust with sesame seeds. Bake for 15- 20 minutes or until they are golden. As soon as they come out of the oven, cover with a clean tea towel and leave it on for 15 minutes.
  7. Proceed to toasting to serve immediately or transfer to a wire rack to cool completely with the cloth on top. Reserve in a paper bag to serve later.
  1. In a medium bowl, mix together the beef, egg, salt and pepper. Form the meat into balls one by one, place on a surface covered with baking paper and flatten with the palm of your hand. Form into the desired size. Do that with all the mixture.
  2. Pile the patties making sure to separate them with a piece of baking paper and reserve in an airtight container in the fridge until ready to cook.
To Serve
  1. Prepare the mayo and other condiments, cut your vegetables and place them in serving platters on the table.
  2. In a pan, cook the patties until almost done. In another pan, fry the bacon until crispy. When the patties are cooked, line them on a baking tray lined with foil. Place 2 slices of bacon criss-crossed on top of each patties and top with a slice of cheese. Place a rack on the second shelf from the top of your oven, and set to broil/grill. Place the baking tray on the rack, and keep a eye on it.
  3. While the cheese is melting, cut the buns in halves and butter if desired. Once the cheese is melted enough for you, transfer the baking rack to a rack on the lower third of the oven and place the half bun face up directly on the top rack. Place patties and buns on separate serving platters and bring to the table.
  4. You are now ready to eat!* Enjoy!
Recipe Notes

*My favorite way to pile burger goes like:

  1. Lower bun
  2. Mayo
  3. Pattie with bacon and cheese
  4. Onions
  5. Gherkins
  6. Lettuce
  7. Tomato
  8. Upper bun with mustard

The buns can be kept in a plastic bag for up to 3 days or frozen for later use. When you get them out of the freezer, wrap them in paper towel and microwave for 30 seconds. You can then butter and grill them.

The patties can be kept for 2 days  uncooked and 2 days cooked. You could also freeze them but ONLY if the meat haven’t been froze before. When you get the patties out of the freezer, let them thaw overnight. Wait until completely unfroze before cooking.

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