John Myers
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Building burgers
The perfect building burgers à la biggi recipe with a picture and simple step-by-step instructions.
Burger meat
- Roast beef (or other meat of your choice)
- White onion
- Mustard
- Maple syrup
- Eggs (size M)
- Rye flour to bind
- Black pepper coarse
- Coarse salt
- Raclette cheese
- Iceberg lettuce
- Tomatoes
- Cucumber
- Red onion (cut into rings)
- Homemade mayo
- Habanero sauce (throat cleaner)
- Homemade ketchup
- Colorful pepper
Salad to delete
- Lollo bianco and rosso
- Lemon fresh
- White balsamic vinegar
- Olive oil
- Freshly squeezed orange juice
- Maple syrup or honey
- Black pepper from the mill
- Sea salt from the mill
Lump bread
- Is baked first
Prepare burger meat
- First, put the beef cut into pieces and the coarsely pre-cut onion through a coarse-cut meat grinder. Now change the cutting size to fine. Now pass the pre-ground meat through again. Alternatively, you can also do these processes in the Hexler – the cutting result is unfortunately very muddy.
- The now finished minced meat is placed in a well pre-chilled bowl with some (a soup ladle full) crushed ice. Add the spices except the syrup and mix everything well. Let the meat stand until the ice has dissolved. Knead again well, now add the syrup and possibly a little more rye flour and mustard to set.
Shape the burger meat.
- I now place the prepared burger meat on a silicone mat, which has been rubbed with a little rye flour, to a height of 2 cm. Now I take a large jar and use it to cut out the burger pallats. Any remaining meat is re-plated and also shaped into a burger. Then I put a thin grill grid on the pallats and press them down a little. Now I hit the ends of the silicone mat to cover the finished pallets and park the meat in the refrigerator. As soon as it has cooled properly again, it is used for grilling / roasting.
- IMPORTANT !!!! As an exception, I work with chilled meat here – because the result is that I don’t want the meat to be completely fried. At the end it should still have a slightly pink color in the cut.
Fry the burger
- When the outdoor grill is not in use, I fry my burgers on a grill plate on the stove. Of course, it can also be done in a pan. For this purpose, the plate is rubbed with butter crust and the cold burgers are placed directly on it. Now set the heat to maximum and fry the burgers for 3 minutes on each side. Halfway through the roasting time, the heat is reduced to half and, if desired, the raclette cheese is topped with it. Against them now some of the red onion on the grill plate. As soon as the cheese begins to melt, the heat is switched off completely and only cooked with the residual heat.
- While the burger is being cooked, the salad is dressed and the side dishes for the burger are cut.
Building a burger
- Place all ingredients in appropriate containers on the dining table. Now everyone can build their burger as they wish. I hope you enjoy it 🙂
- An example of a Biggi burger can be seen in the pictures.
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