Ultimate Gourmet Mini Burger
Elevate your lunch game with the Ultimate Gourmet Mini Burger, a sophisticated homage to the classic Big Mac. Crafted by renowned chef Kenji López-Alt, this recipe redefines fast food with premium ingredients and flavors that truly shine. Combining juicy beef short ribs, rich sauces, and fresh toppings, each bite offers a perfect balance of textures and tastes. Forget about artificial preservatives and embrace homemade quality; this burger is designed for those who appreciate the art of gourmet cooking while enjoying a classic favorite. Ideal for a quick snack or a delightful lunch, this burger is sure to impress anyone who tries it. Full details and inspiration can be found at Serious Eats.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Boneless beef short ribs
3 1/4 ounces (well-chilled and ground)
Onion
1/4 cup (finely minced)
Onion
1 teaspoon (grated on a Microplane)
Mayonnaise
1 1/2 tablespoons (none)
Sweet pickle relish
1 1/2 teaspoons (none)
Yellow mustard
1 teaspoon (none)
Sugar
1 teaspoon (none)
Vegemite or Maggi seasoning
1/4 teaspoon (none)
Ground turmeric
1/4 teaspoon (none)
Egg white
1 (beaten slightly)
Hamburger bun
1 (Wonderbread or Sunbeam)
Bottom-half hamburger bun
1 (Wonderbread or Sunbeam cut into a circular piece)
Sesame seeds
2 tablespoons (none)
Iceberg lettuce
1/4 cup (shredded)
Dill pickle slices
4 (none)
Kosher salt
to taste (none)
Fresh ground black pepper
to taste (none)
Top-quality American cheese
1 slice (none)
Instructions
1
PATTIES: Chill the beef short ribs thoroughly before grinding. Pass the beef through a meat grinder fitted with a 1/4-inch plate twice. Form the mixture into two equal-sized balls, flattening them gently into 4-inch patties using wet hands on a cutting board. Transfer the patties onto a sheet of parchment paper and refrigerate until you are ready to cook them.
2
DEHYDRATE ONIONS: Place the minced onion on a double layer of paper towels atop a microwave-safe plate. Microwave on LOW power (setting 1 or 2) for 10 minutes until the onions are mostly dehydrated but not browned. Set aside once done.
3
SAUCE: While the onions dehydrate, prepare the sauce by combining the grated onion, mayonnaise, sweet pickle relish, yellow mustard, sugar, vegemite (or Maggi seasoning), and turmeric in a bowl. Mix thoroughly and refrigerate until needed.
4
PREPARE BUNS: Preheat your toaster oven or broiler on high. Using one finger, lightly spread a thin layer of egg white on the top surface of the top bun, then sprinkle sesame seeds over it. Broil for approximately 30 seconds until the egg white is set. Set it aside.
5
Using a sharp knife, trim a small round piece off the bottom of the bottom bun half to create a flat circular surface that can stack nicely. Toast the cut side of both the top bun and the bottom bun, along with one side of the middle circular piece, under the broiler until they’re light golden brown.
6
ASSEMBLE AND COOK: On a cutting board, position the toasted bottom bun and the middle bun cut-side up. Spread half the prepared sauce on each bun. Evenly distribute the dehydrated onions, followed by shredded iceberg lettuce and two dill pickle slices on each bun.
7
Cook the patties: Season the burger patties generously with kosher salt and ground black pepper. Heat a heavy-bottomed 10-inch stainless steel or cast iron skillet over high heat until lightly smoking. Add the patties to the pan and avoid moving them for about 1 minute, until the first side is crusty and browned.
8
Flip the patties and top one with a slice of quality American cheese. Continue to cook until the patties are cooked through, around 1 minute longer. Transfer the cheese-topped patty to the bottom bun and the other patty to the middle bun.
9
Finish assembly: Place the top bun over the center bun, stacking it effectively. Your Ultimate Gourmet Mini Burger is ready to be served – enjoy it immediately!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Gourmet Mini Burger?
It is a sophisticated, gourmet homage to the classic Big Mac, crafted with premium ingredients like beef short ribs and homemade sauce.
Who created this recipe?
This recipe was developed by the renowned chef Kenji Lopez-Alt.
What cut of meat is used for the patties?
The recipe uses boneless beef short ribs for a rich and juicy flavor profile.
How should the beef be prepared before grinding?
The beef short ribs should be chilled thoroughly before being processed in the meat grinder.
What size grinder plate is recommended?
A meat grinder fitted with a 1/4-inch plate is used for the beef.
How many times should the beef be ground?
The beef should be passed through the meat grinder twice to achieve the desired texture.
How large should the burger patties be?
The mixture should be formed into two 4-inch patties using wet hands.
How do I dehydrate the onions for the burger?
Microwave minced onions on low power for 10 minutes on paper towels until mostly dehydrated.
What ingredients are in the gourmet burger sauce?
The sauce contains mayonnaise, sweet pickle relish, yellow mustard, sugar, grated onion, turmeric, and vegemite or Maggi seasoning.
Why is turmeric used in the sauce?
Turmeric is added to the sauce to provide a specific color and subtle earthy flavor.
What is the purpose of adding Vegemite or Maggi seasoning to the sauce?
It adds a rich, savory depth of flavor known as umami to the sauce.
How do I get sesame seeds to stay on the bun?
Lightly spread a thin layer of egg white on the top bun, sprinkle the seeds, and broil for 30 seconds.
What type of buns are recommended for this recipe?
Soft buns like Wonderbread or Sunbeam are recommended for an authentic texture.
How do I create the middle bun layer?
Trim a small round piece off the bottom of a hamburger bun to create a flat circular middle section.
How should the buns be toasted?
Toast the cut sides of the top, bottom, and middle bun pieces under a broiler until light golden brown.
What seasonings are used on the meat?
The patties should be seasoned generously with kosher salt and ground black pepper.
What is the best pan to cook the burger patties in?
A heavy-bottomed 10-inch stainless steel or cast iron skillet is ideal.
How hot should the skillet be?
The skillet should be heated over high heat until it is lightly smoking before adding the patties.
How long do I cook each side of the patty?
Cook the first side for 1 minute without moving it, and the second side for approximately 1 minute longer.
When should I add the cheese to the burger?
Add the cheese to one of the patties immediately after flipping it in the pan.
What kind of cheese is used?
The recipe calls for one slice of top-quality American cheese.
How is the lettuce prepared?
The iceberg lettuce should be finely shredded before assembly.
How many pickles are included in the burger?
The recipe uses four dill pickle slices, distributed across the bun layers.
What is the order of toppings on the buns?
Spread sauce first, followed by dehydrated onions, shredded lettuce, and then two pickle slices.
How do I assemble the final burger?
Place the cheese-topped patty on the bottom bun and the other patty on the middle bun, then stack them.
Can I make the patties ahead of time?
Yes, you can refrigerate the prepared patties on parchment paper until you are ready to cook.
How do I prevent the meat from sticking to my hands?
Using wet hands while forming the beef balls into patties helps prevent sticking.
Why should I avoid moving the patties during the first minute of cooking?
Leaving them still allows a crusty, browned exterior to form on the beef.
How many servings does this recipe make?
This specific recipe is designed to create one Ultimate Gourmet Mini Burger.
Should the burger be served immediately?
Yes, for the best texture and flavor, the burger should be enjoyed immediately after assembly.