Recipe for homemade gastro burger
Everyone loves burgers, and so do we.
We have eaten countless burgers and made many variations ourselves, and this is our best take on how the perfect homemade gastro cheeseburger should be.
The brioche bun is the burger’s best friend because it is soft and can absorb the juices from the contents, ensuring that the juice stays inside the burger and not on your hands.
The patties are made from home-ground beef, consisting of about 80% dry-aged chuck and 20% dry-aged brisket.
We believe that the only “tomato” a burger needs is the tomato in the ketchup.
The cheese we use is cheddar, which melts easily and tastes delightful.
We are not the biggest fans of pickles in our house, so the tangy flavor from pickles is achieved with raw marinated pointed cabbage, tossed in a cold vinegar sauce.
Homemade Gastro Burger
Ingredients
- 400 gram Ground Beef Dry-aged
- 10 gram Butter
- 2 slices Cheddar cheese
- 100 gram Pointed Cabbage
- 100 gram Vinegar Sauce
- 2 pcs. Buns Brioche burger buns
- Ketchup
- 4 slices Bacon
Instructions
Pickled pointed cabbage
- Start by slicing the cabbage into suitable pieces and place it in a bowl.
- Pour the vinegar sauce over and let it sit for at least 15 minutes (preferably up to 1 hour).
- 5 minutes before serving, take the cabbage out of the bowl and strain it, so it can dry a bit before putting it on the burger.
Crispy Bacon
- We use homemade bacon that is extra smoked and dry-aged, so it can become extra crispy.
- Our bacon is cut ultra-thin, so it only needs a short time on a medium hot pan.
Burger patty
- Make sure the meat is taken out of the fridge at least 1 hour before cooking.
- Form the meat into 2 patties. When the meat is at room temperature when fried, it reduces the chance of the meat being "boiled" instead of fried in the pan.
- Heat a frying pan on high heat and add a little oil to the pan.
- When the pan is hot, place the patties and butter on the pan.
- Place something heavy on top of the patties (in this case, an ovenproof dish) and fry them for 4 minutes.
- Flip the patties over and sprinkle sea salt and freshly ground pepper on top.
- Place cheddar slices on top and fry again for 4 minutes.
- Optionally, burn the cheese with a blow torch (or similar) to ensure it melts as desired. Let the patties rest for a few minutes before serving.
- They are now deliciously medium-rare, as a burger patty should be.
Burger buns
- We use Brioche burger buns that are sliced and toasted for 1.5 minutes on the cut sides in a toaster.
Serving
- Spread ketchup on both the top and bottom bun. Place the cabbage on the top bun and the patty on the bottom bun.
- Put the desired number of bacon slices on top of the cheese and take a bite of our version of the perfect homemade gastro cheeseburger.