Barbequista Burgers

Ingredients

Barbequista sauce

2g/1tsp melted beef fat dripping
27g/2tbsp mayonnaise
27g/2tbsp garlic mayonnaise
27g/2tbsp tomato ketchup
13g/1tbsp American mustard
A splash of Worcestershire sauce
A dash of sriracha

For the jalapeño honey

130g /6 tbsp honey
2 tsp or large pinch of dried red chilli flakes
1 tsp / pinch of chilli powder
3 tbsp or glug of cider vinegar
2 jalapeno chillis, finely diced or grated

For the burger seasoning

20g/4 tsp coarse sea salt
10g/5 tsp ground black pepper
10g/3 tsp garlic powder
10g/4 tsp smoked paprika
3g/1tsp chilli powder

For the burger

500g 20% butchers/supermarket beef mince (makes 6 pucks)
12g burger seasoning
100g cheese slices – 6 pieces
18g butter for the buns
3 Brioche burger buns
4 tbsp Barbequista sauce
120g pickled gherkins, sliced
diced raw onion
2 tbsp jalapeño honey

Method

To make the Barbequista sauce:

1. Gently heat the rendered beef fat in a saucepan until fully melted into a liquid.
2. Place the mayonnaise in a mixing bowl and slowly whisk in the liquid beef fat, stirring continuously until the mixture is fully emulsified.
3. Stir in the remaining ingredients and set the sauce aside.

To make the jalapeño honey:

1. Combine the honey, dried red chilli flakes, chilli powder, and vinegar in a saucepan.
2. Bring to a boil over high heat and reduce by one-third.
3. Let the mixture cool completely to room temperature.
4. Once cooled, stir in the sliced jalapeños and set aside.

To make the beef seasoning:

• Mix all seasoning ingredients together in a small bowl. Set aside.

To cook the burgers:

1. Preheat a griddle until very hot. Place two beef pucks onto the griddle.
2. Warm a smasher on the griddle. After 10 seconds, use it to press each puck, creating thin edges and a slightly thicker center. Don’t smash them flat!
3. Season each patty with 1g of the prepared beef seasoning.
4. Cook until the underside develops crispy edges and a visible sear forms on the top.
5. Flip the patties and place slices of cheese on each.
6. Cook for an additional 15 seconds, then stack one patty on top of the other and move to the cooler side of the griddle.
7. Cover with a cloche and add a small splash of water to generate steam. Let rest for 25 seconds to melt the cheese fully, then transfer the patties to the bun. Repeat for remaining patties.

To assemble the burgers:

1. Butter the buns and toast under a grill or in a bun toaster until golden.
2. Spread 8g (¼ oz) of Barbequista sauce on both the top and bottom bun.
3. Place 4–5 slices of gherkin on the top bun, followed by 1g of finely diced onion.
4. Spoon 30g (1 oz) of jalapeño hot honey onto the bottom bun, making sure to drain off any excess liquid.
5. Add the stacked patties, close the burger with the top bun, and serve immediately with a side of cheesy fries.