Breadonbutter’s guest chef Jean Fares
Once again, Breadonbutter’s guest chef, Jean Fares, blossoms in the kitchen! This time, he made a juicy burger like I never ate before – and I can tell you, I have eaten my share of burgers – using an oven, not a grill. He was also glad to give me some tips on what makes the meat different and so juicy. So before you start, make sure you remember:
Tip number 1: When going to buy your meat, ask the butcher for a coarsely chopped meat with a meat/fat ratio of 80/20.
Tip number 2: When mixing in the ingredients with the meat, do not squeeze it too much
Tip number 3: Adding a bit of chili to the meat mixture helps increase the taste, without necessarily making it spicy
What you will need:
– Burger buns (of your choice) – soft ones are always a success
– Coarsely chopped meat
– Worcestershire sauce
– Chili flakes
– Mustard seeds, crushed
– Black pepper
– Salt
– Slices of Cheddar
– Onions – to add caramelized onions to it all
Make the caramelized onions:
Cut the onions into strips, put them on low fire in a pan with 3 tablespoons of olive oil and let them       cook until they look brown (see pictures below for the different cooking stages of caramelized         onions)

Make the meat mixture:

Add to the meat: 3 to 4 tablespoons of worcestershire sauce, 2 tablespoons of crushed mustard seeds,     1 tablespoon of chili flakes, salt and pepper and gently mix without pressing the meat too much until     they are all combined

With your hands, form the meat into balls and then press them gently to give them a round, not-so-flat form, place them on an oven pan, and then in the preheated oven
Prepare the base of the buns on another oven pan
Once the meat is cooked according to your likings (medium, rare or well-cooked) – don’t forget to keep checking your meat every 5 minutes – place it on each bun and cover them with a slice of cheddar cheese
Cook again in the oven for just a few minutes until the cheese has melted just enough
Add the toppings of your choice (below are the caramelized onions) and SAVOR!

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