Ultimate British Burger
What can I say? This burger is unique, outrageously delicious and an indulgence every human deserves to have once in their lifetime – the perfect cheese-topped burger, tender Worcestershire oxtail, and a dipping bowl of the most incredible gravy. Cook two burgers at a time so you can really take care of the timings, and make this one of the best gastronomic experiences ever.
What can I say? This burger is unique, outrageously delicious and an indulgence every human deserves to have once in their lifetime – the perfect cheese-topped burger, tender Worcestershire oxtail, and a dipping bowl of the most incredible gravy. Cook two burgers at a time so you can really take care of the timings, and make this one of the best gastronomic experiences ever.
- olive oil
- worcestershire sauce
- english mustard
- 40 g plain flour
- 1 ripe tomato
- â½ a bunch of fresh flat-leaf parsley (15g)
- 1 little gem lettuce
- 2 red onions
- 600 g minced chuck steak (16% fat)
- 4 brioche burger buns
- 40 g red leicester cheese
- 1 kg oxtail trimmed cut into rounds (ask your butcher)
- 1.5 litres quality organic chicken stock
- 2 gherkins
- 100 g natural yoghurt
- Carbohydrate 11.7608654166667 g
- Cholesterol 1.5 mg
- Fat 0.9000824998875 g
- Fiber 1.11777502560616 g
- Protein 3.016855 g
- Saturated Fat 0.307563749984466 g
- Serving Size 1 1 Serving (509g)
- Sodium 305.390572916664 mg
- Sugar 10.6430903910605 g
- Trans Fat 0.104349062496954 g
- Calories 66 calories
Step-by-step
- Preheat the oven to 180°C/350°F/gas 4.
- Season the oxtail with sea salt and a generous pinch of black pepper, then brown all over in a casserole pan on a medium heat for 10 minutes, turning occasionally while you peel and slice the onions.
- Remove the oxtail to a plate, add 1 tablespoon of oil and the onions to the pan, and cook for 5 minutes, stirring regularly.
- Return the oxtail to the pan, stir in the flour to coat, then add 4 tablespoons of Worcestershire sauce and the stock. Bring to the boil, then cover and place in the oven for 3 hours to 3 hours 30 minutes, or until the meat is super tender.
- Strain the gravy into a separate pan and put aside, then tip the meat and onions back into the pan.
- Once cool enough to handle, carefully pick through the meat, discarding the bones and any wobbly bits, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce, being careful not to break up the meat too much. Pick, roughly chop and stir through the parsley leaves (reserving the stalks).
- For the burger sauce, finely chop the gherkins, tomato, little gem and reserved parsley stalks, then transfer to a bowl, stir in the yoghurt and season to perfection.
- Shape the minced meat into four equal-sized patties, being quite rough so they’re not too compact, then season the outsides with salt and pepper.
- I like to cook two burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.
- Place two patties in the large pan, pressing them down slightly with a fish slice, then cook for 8 minutes in total, turning every minute and brushing with a little English mustard after the first turn. Put the gravy and oxtail pans on a low heat to warm through.
- When the burgers are almost cooked, halve and toast two burger buns in the second frying pan. Finely slice the cheese and place on top of each burger, add a splash of water to the pan, then cover with a lid or a metal bowl and cook for a further 30 seconds, or until the cheese has melted.
- To assemble the burgers, spoon a quarter of the burger sauce on to each toasted bun base, sit a burger on top, spoon over 1 tablespoon of the pulled oxtail (save the rest for another day) and place the bun lid on top. Serve the gravy in a bowl on the side for dunking. Repeat with the remaining two burgers.
The Ultimate British Burger: A Culinary Adventure
As a busy professional woman, time is my most precious commodity. Weekends are for indulging in delicious, comforting food, and this Ultimate British Burger is precisely the kind of treat I crave after a long week. Forget fast food; this is a gourmet experience you can craft at home, one that's surprisingly manageable despite its rich, decadent flavors. The secret? Smart planning and a touch of culinary know-how – plus a dash of not-so-secret ingredient: love (for good food, of course!).
The initial steps involve the slow-cooked oxtail, a heart of this magnificent burger. This isn't your average burger; it’s a symphony of textures and tastes. The tender, Worcestershire-infused oxtail, pulled and ready to be piled high, is a culinary masterpiece in itself. It requires a bit of patience – the slow cooking in the oven allows the oxtail to become incredibly tender, falling apart beautifully. But this part can be prepped in advance, turning this seemingly elaborate recipe into a surprisingly manageable weekend project. The rich gravy, a byproduct of this slow cooking, is the perfect complement, offering a savory depth that elevates the burger beyond the ordinary. You'll savor every drop, and I bet you'll wish you had made double the batch.
The burger patties themselves are crafted from good quality minced chuck steak. I prefer a slightly rougher texture, preventing them from becoming overly dense. The careful cooking process, involving turning every minute and a finishing touch of English mustard, ensures a perfectly juicy burger patty. And then, the crowning glory – the melting Red Leicester cheese. I never skimp on the cheese; it’s the perfect finishing touch.
The homemade burger sauce is a simple yet surprisingly effective addition. With fresh gherkins, juicy tomato, crisp little gem lettuce, and vibrant parsley, it’s a homemade condiment that is far superior to anything store-bought. I use natural yogurt as a base, which offers a creamy texture without overpowering the other fresh flavors. It’s a recipe that’s easy to remember, easy to prepare, and effortlessly elevates the entire burger experience.
The brioche burger buns are a must. Their soft texture and subtle sweetness provide the perfect counterpoint to the savory, rich flavors of the oxtail and the tangy burger sauce. And, of course, don’t forget the beautifully caramelized onions – a perfect pairing for the oxtail, adding another layer of flavor and texture to this already sumptuous dish.
Assembling this burger is a culinary ritual. Spooning the homemade burger sauce onto the toasted brioche bun base, gently layering the juicy patty, and then generously adding the perfectly pulled oxtail is a sensory experience. The final touch, the rich and deeply flavorful gravy served on the side for dunking, is the cherry on top of this indulgent treat.
This isn't just a burger; it's a statement. It's a celebration of good food, meticulously prepared, and enjoyed to the fullest. It's about taking time for yourself, savoring each bite, and appreciating the simple pleasures of cooking something truly exceptional. This Ultimate British Burger is more than just a meal; it’s a moment of pure culinary bliss – and well worth the effort. So, gather your ingredients, put on some relaxing music, and embark on this culinary adventure. You won't regret it.
Pro-Tip: Make extra oxtail. Leftovers make an amazing addition to sandwiches or pasta the next day.
Serving Suggestion: A simple side salad with a light vinaigrette complements the richness of the burger beautifully. And don't forget your favorite beverage to wash it all down!
