Insanity Burger Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Total Time

35 minutes plus chilling

Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is my insanity burger is going to be right up there—the method is almost ritualistic in what it requires you to do to get close to burger perfection. I've also used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning.

Ingredients

Serves 4

1 3/4 lbs ground chuck steak

Olive oil

1 large red onion

1 splash of white wine vinegar

2 large gherkins

4 sesame-topped brioche burger buns

4–8 slices of smoked bacon

4 teaspoons yellow mustard

Tabasco Chipotle sauce

4 thin slices of Red Leicester cheese

4 teaspoons tomato ketchup

Burger Sauce:

1/4 of an iceberg lettuce

2 heaping tablespoons mayo

1 heaping tablespoon tomato ketchup

1 teaspoon Tabasco Chipotle sauce

1 teaspoon Worcestershire sauce

optional: 1 teaspoon brandy or bourbon

Step 1
最好的汉堡,去你的屠夫,问them to grind 1 3/4 lbs of chuck steak for you. This cut has a really good balance of fat and flavorsome meat. Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 5 inches wide and about 3/4 inch wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
Step 2
我喜欢做饭一次只2汉堡perfection, so get two pans on the go—a large non-stick frying pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a slotted spatula, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with a 1/2 teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another 1/2 teaspoon of mustard and a second dash of Tabasco on the other side. Cook for 1 more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese—30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with the remaining 2 burgers.
Step 3
To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions, and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra-naughty experience, wrap each one in parchment paper, then give it a minute to go gorgeous and sloppy.

Nutrition Per Serving

694 Calories

#### Nutritional analysis provided by Other

Sign InorSubscribe
to leave a Rating or Review

How would you rate Insanity Burger?

Leave a Review

Reviews (6)

For all the comments on the crisp bacon or the internal temperature of the burger, the bacon can be crispy in under three minutes if fried in it's own fat and the burger temperature is according to your likeness. The English happen to like theirs rare, simply a matter of taste!
- chef1955
- Ossining NY
- 8/27/2016
There's no way uncooked bacon is going to be "crispy" after three minutes.
- EllisW_10095438
- L.A. CA
- 8/25/2016
YUM. Usually we cook our burgers on the grill, even in the dead of winter. My wonderful husband isn't usually a fan of sauces for his burgers. Tonight I wowed him with this indoor burger complete with sauce! We will be doing this much more often. My only regret is that since it's not on the grill, I have to wash the pans.
- CookinginCincy
- 1/19/2016
I was thinking the same thing about the cooking time I added up 3:30 but even that seems woefully inadequate. Has anyone tried this recipe (inside)? If so, how long did you cook the burger?
- liz_webster82
- Mesa, AZ
- 1/8/2016
First of all: Damn, this is a great burger. Out of necessity, I made two substitutions, using provolone cheese and we cooked on the grill. The sauce was tart, sweet, and little bit sour. Adding the bacon and cheese evened it out and made it just the best burger ever. My son said the sauce would be great on a fried fish sandwich, so we'll try that another time. Soaking the red onion in vinegar before adding to the sauce made a wonderful difference in the flavors. This just had so many delicious, savory elements that it's hard to describe. Just cook it and you won't regret it. Delicious.
- sonyacooking
- 8/27/2015
Doesn't the cooking time seem really low here? 2:30 min total for nearly 1/2 lb burgers is going to be extremely rare even on a searing hot pan.
- devilpanda
- Chicago, IL
- 8/25/2015