Jamie’s Insanity Burger

Jamie's Insanity Burger

Duplicating a recipe by Jamie Oliver is most satisfying.  I like Jamie, my like of him is fairly recent compared to how long he's been a top Chef, but I find his food so damn good.  His recipes are a reflection and a creation from someone who loves food, has a creative mind and isn't held back by traditional culinary values.  His recipes really encourage the person making it, to just let go.  I started this recipe from scratch.  It's not an exact duplicate of his ingredients, I'm only adding what I did.  He adds worschister sauce and tabasco to his sauce, neither of which I had on hand.  My process was to get the bread going for the rolls, start the meat for grinding and forming, do the sauces and finish the burger with its finishing touches.  Insanity burger for sure!  The entire recipe took me 2 hours, rising time included-time well spent on a sunny Sunday afternoon. 
Go for it, and enjoy every step of this recipe!
Course Main Course
Cuisine American
Cook Time 40 minutes
Total Time 2 hours
Servings 4


For the rolls (a brioche inspired recipe)

  • 2 1/4 cups flour 500 grams
  • 1 pinch salt a few pinches
  • 1 TBS yeast soft or 20g.
  • 1/4 cup butter 60 grams, cut in small
  • 1 TBS sugar
  • 1 medium egg
  • 1 cup milk 3dl warm
  • 1 small egg for a finish brush

For the onion toppings

  • 2-3 whole onions fine sliced
  • 2-3 TBS white vinegar herbal, or apple

Special Sauce

  • 2-3 TBS Mayonaise or more
  • 2-3 TBS Ketchup about a 1:1 conversion
  • 1/4 head lettuce iceburg or a firm lettuce

For the meat

  • 1 lb chuck roast diced and ground
  • 1-2 strips bacon per burger
  • 1 slice cheese mild chedder is best
  • 2 TBS mustard for a coating on the meat during cooking


For Bread

  • Combine ingredients and mix for about 8 minutes with an electric mixer, bread attachment.  Cover with hot, wet towel and set aside to rise.  Should double in size, about 1-2 hours
  • Once risen, divide equally in 1/8 ths.  Roll into bread buns, then cover again for about 10 min, with a hot, wet towel.  Return to finish up with the egg brushing, and topping off with poppy seeds
  • Bake until golden brown.  Take out and let cool

For the onion topping

  • fine slice your onions, put them in a bowl together with the vinegar and let them marinate for a bit...not too long though (30 min)

Special Sauce

  • Mix the mayo and ketchup together
  • take the lettuce and dice it up, small pieces, but not too small
  • Just before assembling the burgers, mix it together, then spread it on the bottom of the bun

For the meat

  • Start out with a lean cut, preferably a chuck roast
  • cube the meat
  • grind it with a meat grinder, then form equal patty's
  • Prepare a pan with a bit of oil in it, be sure it gets nice and hot before you put the meat in.  Cook as normal, but once the patty's been cooked on both sides, paint each side (one at a time) with a thin layer of mustard.  Cook again, each side, about 1 minute. 
  • in a separate pan, (or same if you desire) cook the bacon and put it aside. 
    When the burgers are finished, put the cheese on, turn off the heat and put a lid on.  Let it melt.  Top the burger with the bacon and onions.  Serve and enjoy
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