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How to make the ultimate burger

This hamburger recipe uses 2 cuts of meat, blended in a coarse mince. The meat blend for the burger with brisket and short ribs for the fat content ensures a juicy burger and triple cooked chips too!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main
Cuisine: American
Servings: 4 people
Author: Food & Travel Blogger



  • 1 tbsp Oil % onion 500g minced beef 250g chuck, 125g short-rib, 125g brisket 1 tbsp breadcrumbs
  • % tbsp chopped parsley
  • 1/2 tbsp chopped thyme
  • 4 tbsp buttermilk
  • 2 tbsp dijon mustard
  • 1/2 tsp sea salt

Triple Cooked Chips

  • Large pinch of cracked black pepper
  • 4 large potatoes- potato lovers or  maris piper
  • 4 litres vegetable Oil

Burger sauce

  • 2 heaped tbsp mayonnaise
  • 1 tbsp ketchup
  • 1 tsp tabasco 1 tsp
  • 1 tsp   Worcester sauce
  • 1 tsp brandy
  • 1 tsp hot smoked paprika
  • 4 brioche buns


  • 2 sliced gherkins
  • Sliced onion
  • Iceburg Lettuce
  • Sliced tomato


For the burgers

  • Finely chop the onion, and fry with the oil until slightly golden.
  • Drain on kitchen paper and allow to cool. -combine the rest of the ingredients in a bowl and the cooled onion, and gently mix being careful not to work the
  • Combine the rest of the ingredients in a bowl and the cooled onion, and gently mix being careful not to work the mix too much, but ensuring all ingredients are combined.
  • Shaping hamburger patties
  • You can also use these hamburger patty shapers to make your burgers.
  • Form 4 hamburger patties and place them in the fridge for 1 hour. This allows the flavours to develop, tenderises the meat, and firms up the mix.
  • Heat a frying pan with a little oil to a medium high heat, add the burgers. Ensure you get a good golden brown colour on both sides and cook to your liking.
  • Allow to rest for 3 or 4 minutes after cooking
  • Gently toast the brioche bun, and build you burgers

For the chips

  • Peel and cut your potatoes into chunky chips, and rinse thoroughly in cold water to remove the starch.
  • Cook your chips in a large pan of lightly salted water until fully tender, then gently remove from the pan.
  • Place them on a wire rack to allow them to dry. This can be done overnight (in the fridge), to ensure the chips dry out thoroughly.
  • Heat your oil to 135 deg celcius, then fry your chips in small batches. Fry until a skin has formed, for about 5 minutes.
  • Drain and chill. Ideally overnight.
  • Heat the oil to 185 deg celcius. Fry the chips until golden brown and crispy. Drain onto kitchen paper, and season with Maldon sea salt, and serve immediately
  • Burger sauce -combine all ingredients.