Chow down on a Huxtaburger wagyu cheeseburger deluxe
Imagine, if you will, cradling a rotund, American-style burger in your hand – feel the squishy bun in your fingers, watch the melted cheese drip and catch the smell of wagyu beef in your nostrils. This is the kind of grub dished up day in, day out at the massively popular Huxtaburger outlets across Melbourne. Co-owner and chef Daniel Wilson is now sharing some of his best-kept burger-mastery secrets in his new cookbook, starting with this standard burger from which all others derive. Grab your apron and frying pan, and get flipping this weekend.
INGREDIENTS
1 heaped teaspoon sea salt
1/4 teaspoon freshly ground black pepper
400 g minced (ground) wagyu beef
4 slices cheddar
4 soft burger buns, cut in half
melted clarified butter, for brushing
tomato ketchup
20 pickle slices
spicy mustard
4 large tomato slices
4 iceberg lettuce leaves, washed, dried and torn
basic mayo
TO MAKE
Mix the salt and pepper through the beef. Weigh out the mixture into four 100 g portions and flatten them to about 1 cm thick. Lay the patties on a sheet of baking paper.
Heat a flat grill plate, or a large non-stick frying pan, to a medium heat. Cook the patties for about four minutes on the first side, then turn them over and place a slice of cheese on each patty. Cook for a further four minutes, or until cooked through.
Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers. Build from the bottom, in this order: bun bottom, ketchup, pickles, cheese-topped patty, mustard, tomato, lettuce, bun top, spread with mayo.
Note: Condiment and pickle recipes can be found in The Huxtaburger Book.
Recipe and images from The Huxtaburger Book by Daniel Wilson. Published by Hardie Grant.
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