It is a spicy horseradish Worcestershire burger.
So the three principles of burgers
that I want you guys to learn are
cook burgers on a flat surface or a la plancha.
That's number one.
The more surface area you get
when you're caramelizing a protein
which is what we're doing when we brown our burgers
and make that nice crust on the outside,
the more surface area you give them
literally connecting with this source of the heat,
the better they will taste.
Number two, every time you make a patty,
make it thinner at the center and thicker at the edges.
Burgers plump when you cook them.
So if you make the burger too wide at the center
and thinner at the edges, you end up with what looks like
kind of like flying saucers or something
and it'll be undercooked in the center
and overcooked at the edges.
Thirdly, you want every bite of a burger or any sandwich,
anything that you put between bread,
you want every bite to be identical.
So we're making bacon burgers for instance.
So what I do is bake the bacon
always on a slotted pan of some sort.
I literally created this one but you can make your own
by putting a wire rack inside a rimmed baking sheet.
Oven nice and hot, 375, 400.
Pop that in and then what we're gonna do is chop the bacon.
Why?
So we can put it all across the burger.
This is ground sirloin 80/20 split
for a nice ground sirloin burger.
We're going to season this with coarse black pepper,
kosher salt which makes a nice crust
and I season liberally with that from above
so it's even when it goes into the bowl.
For this particular burger,
I'm going to add Worcestershire,
douse the meat straight across
and per pound, about a tablespoon and a half
of prepared horseradish and one clove of garlic per pound.
Now we're ready to get in there and mix
which is why we took off any rings
or things that might get in the way of that process
and now we're combining evenly but not overmixing, okay?
Perfect.
Now we're gonna score the meat again.
So we try and come out with two entree size
eight ounce patties.
Try and have the patience to form your patties first
and put them into the pan at the same time
so they have the same cooking time.
All right, look, guys.
Look at that beautiful crust on those burgers.
Gorgeous.
I cooked it about five minutes on the first side
and John likes his burgers medium rare at best,
rare to medium rare.
If you like your burgers a little more on the John side,
I'm putting double cheese on these for you.
Thank you.
If you like your burgers cooked medium to medium well,
eight minutes is your target, target for your patties.
Turn them occasionally.
I only flip ours once
because John likes his nice and pink in the center.
I lightly toasted these 'cause they weren't fresh, okay?
I defrosted them from the freezer.
So to bring them back to life,
I gave them a light toast as you can see.
So I'm putting a layer of chopped white onion on the bun
all the way edge to edge.
Every bite the same, every bite the same
and then we're going to do the same with relish
or sliced pickles, all the way to the edge.
If you slice pickles, cover one side to the other please.
Let me take a little watercress here.
Every bite the same.
And I had a couple of leaves of red romaine
and I had a little bit of sandwich lettuce.
I call it leaf lettuce.
So I'm gonna put a little leaf lettuce on there.
Get the burgers off.
I'm gonna get the bacon out of the oven.
Now, you can put the bacon on the burger
and make sure that every single bite
a person gets a bite of bacon.
I'll do one with tomato and one without, okay?
So we're going to put steak sauce A.1., HP, Luger's,
they're all delicious
or you can make your own homemade blend, okay?
Again, every bite's the same.