Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, fittest chef's beef burger. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Fittest chef's beef burger is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Fittest chef's beef burger is something which I have loved my entire life. They’re fine and they look fantastic.
About Chef Ricardo Cooking: Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote. Explore these delicious beef burger recipes or get inspired to create your own.
To begin with this particular recipe, we have to prepare a few components. You can have fittest chef's beef burger using 43 ingredients and 21 steps. Here is how you can achieve it.
The ingredients needed to make Fittest chef's beef burger:
- Get Whole wheat burger buns
- Make ready coarse wholemeal flour
- Take strong bread flour
- Take salt
- Get instant yeast
- Take medium egg (room temperature)
- Take warm water
- Prepare baking powder
- Get honey
- Prepare rapeseed oil
- Make ready butter
- Make ready black sesame seeds
- Make ready milk
- Prepare Burger patty
- Get 5 % lean beef mince
- Prepare onion
- Prepare thyme
- Make ready onion powder
- Take garlic
- Make ready black pepper
- Get sea salt
- Get wholegrain mustard
- Prepare olive oil
- Prepare Burger garnish
- Get beef tomato
- Make ready baby gem lettuce
- Get x 1 cm thick onion rings (slices)
- Prepare Cajun seasoning
- Prepare Sweet potato fries
- Get sweet potatoes
- Make ready olive oil
- Make ready garlic powder
- Get sea salt
- Prepare smoked paprika
- Prepare Sweetcorn relish
- Get sweetcorn
- Take red onion
- Take red pepper
- Make ready red chilli (optional)
- Make ready apple vinegar
- Take mustard seeds
- Make ready water
- Make ready arrow root
Beef And Tomato On Sunflower Seed Toast, Portuguese Francesinha Sandwich, Mixed Ciabatta Sandwich. German Burger with Slaw & Swiss on Pretzel Bun. When you're craving the meatiest, most succulent burgers around, page through this collection of irresistible beefy takes on the great American sandwich. The toppings won't disappoint: We stacked beef burgers with an assortment of final finishes, including fried eggs and tangy shredded pickles.
Instructions to make Fittest chef's beef burger:
- In the mixing bowl add 1 cup of wholemeal flour, 0,5 cup of strong bread flour, salt, yeast, one egg, baking powder, honey abd rapeseed oil. Stirr all the ingredients in the stand mixer with the hook attachement. This could be done by hand as well if mixer is not available. Add warm water (40 ° Celsious) mixing the dough at the same time. Slowly add remaining flour until the dough forms one ball.
- Knead for 5 to 7 min using just eanough remaining flour to help kneading
- Place the dough in oiled bowl and leave it covered with cling film or cloth in warm place for 1, 5 hours or until it double the size.
- Portion the dough in 4 equal balls. On the roasting tray lay the baking paper sheet and place the dough balls leaving enough space between them to grow.
- Whisk an egg and splash of milk. Using the pastry brush cover the dough balls with the mixture.
- If baking on BBQ use the indirect heat method with the lid closed on 200 ° C. Bake for about 12 min.
- If using oven bake them on 200 ° C for 12 min
- When the buns are nearly ready and have that golden colour brush them with melted butter and sprinkle with sesame seeds. Bake them further to achieve that light brown /brown color.
- In a small pot bring water to the boil. Cook the sweetcorn for about 10 min.
- Finish the sweetcorn directly on the BBQ (medium/high heat) 3 min from both sides to get that chargrilled flavour.
- Dice the onions, pepper and chilli finally. Using a knife cut the kernels of the cob
- In a small pot or a pan heat up little bit of olive oil. On a low heat sweat off onions, peppers and chilli. Add sweetcorn and cover with water. Add vinegar, lemon juice and add arrowroot. If consistency is to runny add more arrowroot if its to thick add more water. Check seasoning. Ser aside and cool down
- To make beef patties chop finally onions, garlic and thyme.
- On a low heat in a small pan or pot heat up little bit of olive oil. Sweat off onions, thyme and garlic. Cool it down
- In a bowl mix mince, onion powder, mustard, salt, onions garlic and thyme
- Using a hand mix it all together really well. Divide the burger meat into 4 equal parts
- Shape them into required size. Ideal would be to have a width of the burger bun
- Cut the sweet potato into a shape of a fries. Coat them with olive oil, salt, garlic and paprika. Place them on a roasting tray on the bbq indirect heat (220 °C)
- Prep garnish for the burger. Slice 1 cm thick ring from the middle part of the white onion. Brush with olive oil from both sides. Cut thick slice of tomato. Wash the baby gem leaves
- On a medium to high heat start cooking your burger. Cook directly on Bbq for about 5 min from both sides. Toast the bap and cook the onion rings from both sides. Towards the end of cooking sprinkle with cajun seasoning.
- Assemble the burger. On the bottom part of the bap place the lettuce leaves, then tomato and onion. Finally place the burger and pour about 2 tbsp of relish over. Serve it with sweet potato fries
These juicy Home Chef burgers are crowned with creamy Swiss cheese, sautéed mushrooms, crisp onions, a hearty slice of tomato and a truffle-spiked mayo that's nothing short of addicting. Pair it with a side of homemade steak fries for quite possibly the most unique and flavorful burger ever. TESTED & PERFECTED RECIPE - These are the ultimate steakhouse burgers. They are packed with flavor and reliably and juicy, even when cooked Fortunately, there's an easier way. By combining ordinary supermarket ground beef with a panade — or mixture of bread and milk — and lots of.
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