Cleaver's Homemade Patties
500g Cleavers premium organic beef mince
200g Cleavers rib- eye steak (chopped finely or minced through 3mm plate)
½ tsp ground black pepper
Salt flakes – apply to exterior just prior to cooking in pan or on BBQ
Mix mince and chopped steak with pepper and form into meat patties slightly larger than your buns to allow for shrinkage during cooking process. Cook either in a preheated frying pan on high heat or on a BBQ grill until cooked.
4-6 x milk buns or preferred alternative
Burger trimmings – sliced red onion, sliced tomatoes, baby leaf salad and sliced cheddar (optional)
90g European style mayonnaise (neutral taste)
2 tsp horseradish
1 tbsp wholegrain mustard
¼ bunch chives – finely sliced
In a 170degC oven place buns on tray and crisp up for approx. 2-3 minutes on shelf furtherest away from heating element to prevent over toasting. Mix mayonnaise with horseradish, chives and mustard.
Slice open buns, spread on liberal amount of mayo mix and add preferred trimmings and finally place on cooked meat patty, close up, serve and enjoy!
Cleaver's Chef, Ryan McBurney, offers some sound words of advice; "There are so many variables to creating a great burger that it is often confusing how to create an amazing eating experience so let us break it down to look at what is really important. By definition a hamburger is a flat, usually round cake of finely chopped beef that is cooked and served usually in a roll or bun. On that basis two critical elements are the meat patty and the bun. A commonly accepted rule is that a great burger patty contains a ratio of 80-85% whole muscle meat and 15-20% fat. The type of whole muscle and fat that make a better patty has many opinions. Chef's & butchers go to here is usually the 'Chuck roll' primal, it generally lands within the desired meat to fat ratio."