How To Make A Hamburger | GoodToEat - video Dailymotion

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Here's how to make the best hamburger recipe ever by the co-founder of Honest Burgers, Tom Barton...

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00:00I'm Tom from Honest Burgers, I'm one of the co-founders and I'm going to show you today

00:04how to make a humble beef burger.

00:08Alright, so like every good burger starts with great beef.

00:14This is ours here, we use two cuts, both readily available in a decent butcher's.

00:19We've got chuck steak and rib cap.

00:22One of the things we do which is quite unique in our butchers is we don't mince our burger

00:27which is quite, that's kind of a common ground is a minced burger and when you mince something

00:34you basically squash it through a tiny little hole right and when you do that you squash

00:38a lot of the goodness out of the burger and you break the texture down.

00:42So a lot of burgers will be minced like twice, three times, four times sometimes.

00:47The more you mince it the less natural the texture is, the more rubbery the texture is.

00:52So what we do is we chop.

00:55Just like kind of steak tartare or ham and steak hash, you end up with a really natural

01:01lovely texture and you keep all that really amazing fat and all that amazing juiciness

01:05in there.

01:06So all you need at home is a very sharp knife, chopping board and like I said, decent amount

01:12of chuck steak and rib cap.

01:14So I've got one kilo's worth here.

01:17So I've got about 800 grams of chuck and 200 grams of rib cap.

01:21And the best way to chop it nice and fine is to start slicing it really, really thin.

01:28The thinner you go now, the easier it will be to get it chopped really, really finely.

01:33Kind of like the thickness of a ration of bacon if you can.

01:37So I've sliced those up nice and thin.

01:39And then this is our chuck steak.

01:41So this is a kind of, you know, standard stewing steak, sort of slow, slow cooking.

01:48Really really good for burgers as well because it's got a nice flavour.

01:50But yeah, it's quite tough so you need to do something with it.

01:54Obviously what we're doing now is we're chopping nice and fine.

01:57There is a bit of natural fat in chuck.

02:00Sometimes sort of more than others obviously, it's a natural product.

02:03But we're getting the majority of our fat from the rib cap.

02:08And you can see the chuck has got a bit of fat running through it.

02:12But like I said, most of it's coming in from the rib cap itself.

02:16Loads of fat.

02:17That can be sometimes 50% if not more.

02:20We've sliced it nice and thin.

02:22I appreciate this might seem like a lot of effort to go for a burger but trust me, it's

02:28worth it.

02:29You get a really amazing steak-like texture.

02:33So what you've got to do now is you're taking those long thin strands and you're basically

02:38just going to cut them really really fine.

02:42You want to just go as much as you can really.

02:44You can't really do, you can't really overdo it at this stage.

02:48Because you need to get it nice and fine, you need to get that fat nice and fine.

02:52So when you mix it together with the leaner bit, with the chuck, it all kind of blends

02:58together.

02:59So that's what you're kind of after.

03:01So we think that a decent burger literally needs nothing more than good quality meat and

03:10salt and pepper.

03:12And really, really, really important that you don't add salt at this stage or pepper.

03:19Because what ends up happening is the salt will literally just suck the moisture.

03:24So we don't want to do that with the burger.

03:26And it will happen in a burger in a couple of hours if you leave it.

03:30And that's when you start to break the texture down, you start getting a really rubbery texture.

03:35And worse than that, obviously, you're sucking out all of the really lovely flavours.

03:39So the other good thing about these cuts of meat is they're not crazy expensive.

03:42That's, you know, one of the best things about burgers is you really don't want to put expensive

03:47meat.

03:48Probably a butcher, you might be paying six quid, six pound a kilo, something like that.

03:57So now we've got our meat cut up nice and fine.

03:59We need to give it a good mix because we've got loads of fat in the rib cap and not a huge

04:05amount in the chuck.

04:06So you want to get that fat evenly distributed and get it nice and stuck in.

04:10And it's good to do with your hand as well, all right?

04:12If you use your hands, the heat from your hands, they help the fat kind of start to melt a little

04:17bit.

04:18And that's what we're using as our glue.

04:20So what I'm going to do now, this is an American technique, it's called smashing.

04:24So you take a ball, we're going to say that's roughly 150 grams.

04:28I know that because I've made many of these in my life and you basically just bang it together.

04:35By doing this, again, you're getting a bit of heat in there, you're going to get the fat

04:40starting to glisten a little bit so you know the fat's kind of melting.

04:44And then as soon as we're confident, take that onto our board in between the paper and

04:52then one of these, you can pick up one of these online, they're about 25 quid.

04:56Nice firm press.

05:00And then we've got our first burger right there.

05:11So we're going to get about seven patties out of this mix, we did about a kilo.

05:17Really important now we go put them in the fridge, they need to set.

05:20Like I said, if you try and cook these now, they're going to fall apart.

05:22So we need to put them in the fridge, get them to set, four hours, six hours, something

05:26like that, and then they'll be ready to go.

05:29All right, so burgers are ready.

05:32They've been chilled in the fridge, so they're nice and firm, they're going to hold together

05:37when we cook them.

05:38I'm going to say something controversial now.

05:42Even on a beautiful hot sunny day like today, I'd still be cooking my burgers inside in

05:47a frying pan.

05:49It's the best way, I really mean that, you know, if you're going to go to all that effort

05:52on texture, on flavour, on sourcing good quality meat, you put it in a barbecue, you're not

05:57going to get all that flavour in there.

05:59So we want to get a pan super hot like this.

06:02You drop the burger in and it's going to literally sear all that flavour in.

06:06And you don't want to just get this really dark crust on the burger.

06:10That is like gold, right?

06:12You want to keep that in there.

06:13So it keeps all the juiciness, all the flavour, all the reasons for us chopping, not mincing.

06:17It's going to keep it in there.

06:19Barbecuing just doesn't work by that.

06:21So you don't even have to put any oil in the pan, which is going to go straight in because

06:25there's so much fat in the burger, it's going to hold.

06:28And now we're going to season very liberally with salt and pepper.

06:36And you do have to go pretty big on the salt and pepper because there's nothing running

06:40through there.

06:41You're only going to have a salt crust on the top and a salt crust on the bottom.

06:45So trust me when I say it, you've got to go quite big on the salt and pepper.

06:49We're going to just do a really humble beef burger today.

06:54So there's not crazy amounts going on in there.

06:56But because we've got this amazing beef, you're going to get all that flavour through.

07:00So we've just got some shredded little gem lettuce on a toasted glazed bun.

07:07We're going to be cooking this for about three minutes each side.

07:09That's going to give us a really nice medium pink in the middle.

07:13At Honest, we do that.

07:16We go down to medium rare as well.

07:18It is pretty complicated serving medium rare burgers and serving medium burgers.

07:23We go to a hell of a lot of effort, right the way back to the farms, to the abattoirs,

07:27the cutting plant, to our very own butchers, to make sure that it's safe for us to do medium

07:32burgers, medium rare burgers.

07:35For me it's the only way, obviously it's completely up to you how you cook your burger.

07:39I'm going to just give this a little scrape now.

07:43You should see a really, really lovely dark brown sear, which is exactly what we're after.

07:50And then like I said, another big load of salt, load of pepper.

07:55So what we've got here is just a reduced, really, really reduced onion relish.

08:02We put a load of brown sugar in here.

08:04This is red onion.

08:06You can use white wine vinegar, red wine vinegar, balsamic vinegar.

08:10You need something in there to kind of counteract all the sugar.

08:13So I remember seeing my dad cook a burger on a barbecue and he would be pressing it down

08:18as hard as he could.

08:20God knows where that's come from, that technique.

08:22It's mental.

08:23You've got all this lovely fat and lovely flavour and moisture in the burger.

08:28You've seared it that side.

08:29So you need to start pressing down now.

08:31You're literally squashing all of the lovely flavour out of the burger.

08:35So you've got to treat it with a bit of love.

08:37You can see it's just about starting to bubble at the top now.

08:39So I'm going to take this off now.

08:41So we're going to leave that burger to rest now and you look at it, it's really lovely

08:47juices coming off there.

08:48It's nice and medium.

08:49We're going to move over to our chips.

08:52So chips for us are just as important as the burger.

08:55We're never going to serve a frozen chip with our burger.

08:58We've always made them from scratch.

09:00So these are our chips, so these are homemade in our prep kitchen and you notice we put

09:07the skin on.

09:08We quite like the kind of rustic look and we love the taste of the skin, nice and crispy.

09:13We cook these in our prep kitchen and then we do like a final fry in the restaurants to

09:19get them nice and crispy.

09:20This is our seasoning.

09:23We put this on our chips straight away, so fresh out of the oil.

09:26And all you've got in here is rosemary, so fresh rosemary, lemon zest and Maldon sea salt.

09:32And you can make this at home really, really easily.

09:33All you need is a pestle and mortar and a load of thyme and you literally just grind away.

09:39As long as you can, you can get a really lovely colour, lovely flavour and it's a real nice

09:43kind of citrusy rosemary smell, works amazingly with chips.

09:47So I'm going to drop these in now.

09:49So you've got to be really careful with the fryer.

09:52You can make these on the stove at home.

09:55Just be really careful, make sure you've got a thermometer in there because we all know

09:59what happens when you heat oil up too hot.

10:01So we've got some lovely resting juices going on in the burger now.

10:04We know that's going to be nice and pink.

10:06So be very gentle, pop it on there.

10:11So we've got lettuce, beef, chopped beef not minced, red onion relish and our toasted bun.

10:19And then what burger would not be complete without some chips.

10:24So we're just going to drain the oil, decent amount of rosemary salt on there.

10:32It's really important that you season straight out of the oil so you get it nice and coated.

10:45Nice generous portion there.

10:47There we go.

10:48That's our beef burger with rosemary salted chips.

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