Jamie’s Insanity Burger
We just call it Jamie’s Insanity Burger, but it’s a recipe that truely lives up to its name. This is a genuine recipe by Jamie Oliver, and is in my opinion, maybe one of the most satisfying and delicious burgers I’ve ever had. I’m no stranger to burgers, and have been making them for many years. What thrilled me most about this recipe was the fresh buns, and the lettuce sauce. The lettuce sauce in particular, just makes the burger ooze and drip with flavor that you don’t want to miss. Anyone who’s a fan of Jamie Oliver knows his unique and effortless qualities that he harmonizes with food. He takes the simple and makes it dazzling. Burgers are simple. But with a few tweaks and imaginative additions, the simple just got insane! This burger recipe is a reflection and a creation from someone who loves food.
When time allows, make the burger special. You can do this in many ways, from a special relish, to pickled onions to these delicious home-made buns. However, I was in the mood to take this recipe a bit further by grounding my own meat. As I’ve mentioned before on the site, grinding your own meat makes the outcome of any recipe ten-fold! In other words, the fresh grind is worth the extra time. I tend to keep my fresh-grind simple. Just choose a good cut of meat, (something lean and fresh) and let the meat do all the work. Sure, add a few herbs, some salt and fresh ground pepper, but if the meat is quality, it wont need more than that. The end results will be a flavor packed burger, one you can call the insanity burger for sure!
Jamie’s Insanity Burger
Go for it, and enjoy every step of this recipe!
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
- 2-3 TBS mmayfffffffffonnaise or more
- 2-3 TBS Ketchup about a 1:1 conversion
- 1/4 head lettuce iceberg or a firm lettuce
For the meat
- 1 lb chuck roast diced and ground
- 1-2 strips bacon per burger
- 1 slice cheese mild cheddar is best
- 2 TBS mustard for a coating on the meat during cooking
- 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)
- 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