John Myers
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Burger Goddess
The perfect burger goddess recipe with a picture and simple step-by-step instructions.
For 8 burgers
- 350 g Wheat flour
- 20 g Yeast fresh
- 80 ml Milk lukewarm
- 10 g Honey
- 20 g Skimmed milk powder
- 20 g Melted butter
- 2 small Eggs
- 8 g Sea-Salt
- Chili
- Coriander seeds
- Flour
- Protein
- 4 tsp Sesame seeds
For the patties
- 1,5 kg Neck of beef chopped up
- 3 Eggs
- Salt
- Pepper
- Onion red
- 2 disc Toast
- 2 tsp Mustard medium hot
- Oil
Truffle mayonnaise
- 6 Egg yolk
- 2 tsp Mustard
- 0,8 liter Truffle oil
- 2 tbsp Truffles fresh
- 2 tbsp Creme fraiche Cheese
- 16 cl Madeira wine
For the topping depending on your taste
- 10 disc Bacon
- 5 disc Cheddar processed cheese
- 10 leaf Salad
- Kumato tomatoes
- Cœur de bœuf tomatoes
For the homemade fries
- 1 kg Waxy potatoes
- 2 Protein
- 1 tsp Grated organic lime peel
- 2 tbsp Lime juice
- 1 tsp Sugar
- Salt
- Coarse pepper
- 1 tbsp Sweet paprika powder
- 3 liter Oil
- 200 g Breadcrumbs
- For the buns Sieve the flour into a bowl and make a well. Mix the yeast, milk, spices, honey, milk powder and a little flour from the edge in this hollow to form a thick pre-dough. Cover and let rise in a warm place for about 10 minutes. Then knead the pre-dough with all the flour, butter, egg and salt and, if necessary, spices (chilli, coriander seeds) to form a smooth dough. Cover and let rise for another 15 minutes. Divide the dough into 4 equal portions, knead, then roll out into round flat cakes (8–10 cm Ø) on a little flour. Place the buns on a baking tray lined with baking paper, brush with water and cover for another 10 minutes. Pre heat the oven to 180 degrees celcius. Brush the buns with egg white, sprinkle with a topping (the sesame seeds or flax seeds) and put in the oven. Pour 30 ml of water on the bottom of the oven, close the oven immediately and bake the buns for about 15 minutes until light brown. Remove the buns, cool slightly, place them in a freezer bag, close and allow to cool.
- The patties: Using a scale or by feeling, form either 2 patties of 125 g with a burger press or a large one out of 250g. Chill the patty first.
- Truffle mayonnaise: Lightly sweat chopped truffles in truffle butter. Deglaze with Madeira and simmer until the Madeira has almost completely evaporated. Put the egg yolks in a bowl and mix with the mustard. Carefully dribble in the truffle oil so that it binds. Now add the truffle and crème fraîche and season to taste.
- Peel the potatoes and cut into wedges, blanch them in plenty of boiling water for 5 minutes. Drain, drain and allow to evaporate in a shallow bowl. Put the egg whites, lime zest, lime juice, sugar, 1 pinch of salt and 3 tablespoons of water in a bowl and stir vigorously with a whisk. Finely grind the breadcrumbs and paprika powder in the lightning chopper. In a large bowl, heat the oil in a tall, wide saucepan. First pull the potatoes in portions through the egg white mixture, then bread them in the breadcrumbs. Gradually add the potatoes to the hot oil and fry them over medium heat for 10 minutes until golden brown. Grill the burger patties on both sides on the grill for 2-3 minutes until crispy. When turning, place the cheddar cheese slice on the patty surface and let it soak in a little.
- In the meantime, coat the top of the burger bun with the truffle mayonnaise, top with lettuce leaves, tomatoes and the crispy bacon. Assemble the burger with the patties. Serve hot with the homemade fries.
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