Equipment
Ingredients
Burger Patties
- 600 g ground beef chuck (20% fat), cold
- 6 g kosher salt
- 2 g black pepper, freshly cracked
- 15 ml neutral oil
Beetroot & Carrot Slaw
- 200 g raw beetroot, peeled
- 150 g carrots, peeled
- 40 g red onion, thinly sliced
- 10 g fresh parsley, chopped
- 30 ml lemon juice
- 45 ml extra virgin olive oil
- 10 g dijon mustard
- 15 g honey
Assembly
- 4 brioche buns
- 60 g mayonnaise
- 20 g unsalted butter, softened
Nutrition (per serving)
Method
Prepare the slaw vegetables. Using the coarse side of a box grater or a food processor, grate the peeled beetroot and carrots into a large mixing bowl. Add the thinly sliced red onion and chopped parsley.
Whisk together lemon juice, olive oil, Dijon mustard, honey, and a pinch of salt in a small bowl until emulsified. Pour over the grated vegetables and toss thoroughly. Set aside to marinate while cooking the beef.
Divide the cold ground beef into 4 equal portions (150g each). Gently form them into round patties about 2cm wider than your buns (they will shrink). Press a shallow indentation into the center of each patty with your thumb to prevent doming.
Preheat a cast iron skillet over medium-high heat. Spread softened butter on the cut sides of the brioche buns and toast them in the pan until golden brown, about 1-2 minutes. Remove buns and set aside.
Increase heat to high until the pan smokes slightly. Pat beef patties dry if needed. Generously season only the exterior with salt and pepper immediately before placing in the pan. Sear for 3-4 minutes undisturbed to develop a dark crust.
Flip the patties and cook for another 3-4 minutes. Check internal temperature with a digital thermometer. For standard safety, cook to 71°C (160°F).
Remove patties from the pan and let them rest for 5 minutes to redistribute juices. While resting, spread mayonnaise on the bottom buns.
Place the rested patty on the bottom bun. Top with a generous amount of drained beetroot slaw (or serve slaw on the side to prevent sogginess) and close with the top bun.
Chef's Notes
- The secret to a great burger is the Maillard reaction. Ensure the pan is ripping hot and the meat surface is dry before searing.
- Beetroot stains everything. Wear gloves while peeling and grating if you want to avoid pink hands.
- Never mix salt into the burger meat; this cures the protein and creates a sausage-like rubbery texture. Season the surface only.
- The acid in the slaw is designed to cut through the heavy beef fat, acting as a palate cleanser with every bite.
Storage
Refrigerator: 3 days — Store slaw and cooked patties in separate airtight containers. Slaw may bleed color.
Freezer: 3 months — Raw formed patties can be frozen with wax paper separators. Do not freeze slaw.
Reheating: Reheat patties in a skillet over medium heat until heated through. Do not microwave bread.
