This burger oozes deliciousness: Fresh beef ground with butter, stuffed with gouda, fried in a skillet, and topped with a bearnaise style sauce & an over-easy egg. The skillet fried butter-beef makes for a burger with a crispy crust on the outside and warm pink center on the inside.
Makes: (3) half pound burgers
Prep Time: 15 minutes
Cook Time: 10 minutes
-Ingredients-
For the Burger
1.5 lbs chuck roast
5 tablespoons unsalted butter
2 teaspoons cracked black pepper
3 wheels Mini Babybel® Gouda Cheese
2 tablespoons olive oil
3 eggs
For the Sauce
1/2 cup mayonnaise
1 teaspoon white wine vinegar
2 teaspoons relish
2 teaspoons fresh tarragon, chopped
2 teaspoons fresh parsley, chopped
1 teaspoon capers, chopped
-Tools-
Weston Meat Grinder
Weston Burger Press
Weston Patty Paper
Cast Iron Skillet
*Tip before you begin: Chill your grinder head and keep the meat and butter as cold as possible before and during the grinding process. This will keep your mixture from turning to mush and also keep it from sticking to your press. Chilling your burger press isn't a bad idea either.
1. Grind
Cube the beef, then run it through the coarse plate of your
Weston Meat Grinder. Cut the butter into small pieces and distribute evenly throughout the grind. Grind the mixture through the fine plate of the grinder. Mix in the black pepper with your hands.
2. Press
Roll the ground beef into six separate balls. Set your burger press to 1/4#. Place a piece of patty paper on the bottom of the press, put a ball of
meat toward the back of it, then press and
remove. If your patty sticks to the top, it needs to be chilled again. Repeat for the remaining patties.
3. Stuff
Once you have your six patties, place one patty on the press, place a wheel of cheese in its center, then stack a second patty on top of that. Press down the top, lift, and you will have one half pound Gouda stuffed patty.
4. Fry
Preheat your skillet and pour in the olive oil. Once the oil is hot but not smoking, place the patties into the skillet and cook over high heat. Covering the skillet will reduce your risk of being burned from the popping oil and also cook the burger more quickly, but it's not essential. Be sure to flip the burger after 5 minutes.
5. Cook the Eggs
While the burger is frying, cook your eggs over-easy. You can simply drop them into the skillet with the burgers if there's room, or use a separate frying pan.
[We cooked ours sous vide-style to get a perfect egg that is safely cooked but still just pours right over the top of the burger. We don't have a fancy machine, so we put a pot of water on over low heat, placed the eggs in - shells on (like you're hard boiling them... except you're
not) - and used a digital thermometer to monitor while we cooked them right around 142 degrees for two hours.]
6. Make the Sauce
Also while the burgers fry, make the sauce by combining all of the ingredients. It's as simple as that.
7. Serve
Once the burgers have nicely browned crunchy crusts, place them on a plate and smother with a [heaping] dollop of sauce and one egg each. If you don't mind the mess, you can serve them on a bun, but we preferred to go at it with a fork.
