A hamburger is not a hamburger without a hamburger bun. Without the bun, it’s just a hamburger sandwich. A nice fluffy bun keeps all those amazing juices in so that you get to enjoy them in your mouth and not regret them on your hands and clothing.
My Gooey Cheesy Goose Fat Beefy burger is one burger that needs to be served in the best bun you can find. I recommend making your own as they are so much fresher and spongier than anything available at the supermarket. Here is my bun recipe should you wish to give it a go. You’ll be glad you did.
This burger just plain gets it. It oozes gorgeousness. Use the best 80%/20% beef mince you can find. Get yourself some goose fat and your favourite herbs and you are on your way to hamburger heaven.
I made these with strong cave aged Cheddar but you can use whatever cheese you like. My wife prefers a good Stilton. I love smoked applewood Cheddar.Try this with buffalo mozzarella for an Italian-Amercian touch.
Burgers are so much nicer with slow fried onions. I made sure they were on mine. Don’t forget to try them on yours.
- 2 x ⅓lb hand formed burger patties
- 1 tablespoon goose fat
- 2 tablespoons butter
- ½ onion - sliced and chopped
- Herbs - such as thyme and rosemary
- 1 - 2 cloves garlic
- 1 hamburger bun - fresh homemade is best for this juicy burger - Toasted on both sides.
- Dill pickle slices
- Cheese of choice
- Salt and pepper to taste
- Form your beef patties as pictured.
- Place the cheese on one have and then top with the other patty. Seal tightly.
- Now heat one tablespoon of the butter in a large frying pan and saute the onion over medium heat until soft and translucent. Sprinkle a bit of salt on the fried onion if you like. Remove from the pan and keep warm.
- Now season the beef patty generously with salt and pepper on both sides.
- Increase the heat to high.
- When the pan is about as hot as you can get it, throw in the goose fat.
- Place the beef patty in the melted goose fat and let it sizzle for about five minutes without turning.
- Flip it over and then add more butter to the pan along with some herbs and garlic.
- Cook the patty until you have it to preferred doneness and until the cheese is melted inside. You may need to lower the temperature so that you don't burn your herbs and garlic.
- Baste the meat as it cooks with the butter and goose fat herbs and garlic.
- Prepare you bun as photographed or with anything else you fancy.
- I usually turn the heat off and allow the burger to just sit there and rest while the cheese melts a bit more for about two minutes.
- Serve immediately.