Part of the burgers’ charm is that you can assemble them yourself in a glorious tower. During the assembly you anticipate eating the ingredients – the stronger they taste the better. We also ‘bricolaged’ the recipe from different sources. The mayonnaise is adapted from Blumenthal, the buns from an Ottolenghi recipe and the burgers we developed ourselves after several attempts. The combination here works very well for us.
For 4 brioche buns (or 6 smaller)
- 2 Tbsp lukewarm water
- 1 tsp active dried yeast
- 190g strong white bread flour, plus extra for dusting
- ½ tsp salt
- 20g caster sugar
- 2 eggs
- 75g cold unsalted butter, cut into 2cm dice, plus extra melted butter for brushing the buns
- sesame seeds or/and nigella seeds (optional)
Place the lukewarm water and the yeast in the bowl of an electric mixer, stir until dissolved and leave for 10 minutes for the yeast to activate. Then add the remaining ingredients, except the butter and mix together with the aid of a spatula.
Using the hook attachment mix on low speed for about 3 minutes.The dough will become smooth but will stick to the sides of the bowl. Scrape the sides of the bowl and increase the speed to medium-high and gradually add the butter. Make sure that the butter is incorporated into the dough before adding more.
Keep beating until the dough is shiny, has no lumps and starts to come away from the sides of the bowl. This will take about 9- 10 minutes depending on your machine.Be careful the dough should be lukewarm not hot. During the mixing, you may need to stop the machine once or twice and scrape the bowl clean and dust very lightly with flour.
Place the dough in a lightly greased bowl and cover with cling film. Leave at room temperature for one hour and then refrigerate for 14-24 hours before using.
When ready to bake, take the dough out of fridge and place it on a lightly floured work surface. Divide the dough into 4 (or six smaller) equal parts. If you have a scale, weigh each piece so that they’re all about the same size. Gently roll the pieces of dough into balls to smooth them out as much as possible without handling them too roughly. Arrange the dough balls on a baking sheet lined with parchment paper. Cover the tray loosely with a sheet of oiled cling film and leave in the same warm place for at least an hour if not 2, until they have risen, expanded and doubled in size.
Meanwhile, preheat the oven to 170 C . Brush the buns lightly with melted butter and sprinkle generously with sesame or/and nigella seeds if using.
Bake the buns on the middle shelf for about 15 minutes, turning the tray around once halfway through cooking, until golden brown all over. Remove from the oven and leave to cool.For the mayonnaise
- 3 egg yolks
- 30g Dijon mustard
- 350g light olive oil
- 35g White wine vinegar
- 1/2tsp salt
- Small pinch of cayenne pepper
Blend the egg yolks and the dijon mustard with the stick blender in the stick blender container until smooth. While still blending begin to drizzle in the olive oil drop by drop and as the mayonnaise begins to thicken increase to a thin but steady stream. When all the olive oil has been incorporated whisk in the vinegar. Season with salt and a small pinch of cayenne pepper. Cover with cling film and refrigerate. Keeps in the fridge for a week.
For the wasabi mayonnaise
- 2 Tbsp mayonnaise (above)
- 2 tsp wasabi paste
In a small bowl mix the mayonnaise with the wasabi paste. Cover with cling film and refrigerate. Keeps in the fridge for a week.For 4 fish burgers (or 6 smaller)
- 1,5 Tbsp olive oil
- 200g onion, finely chopped
- 2 spring onions, white parts and tender green parts, finely chopped
- 2 cloves of garlic, finely chopped
- 50g fresh ginger root, peeled and finely grated
- 450g skinless white fish fillet (cod, perch or other white fish)
- 150g shrimps, shelled and deveined
- 200g white bread, crusts removed (1 or 2 days old bread works better for this recipe)
- zest of 1 lime
- 1 Tbsp coriander, finely chopped
- 2 Tbsp mint, finely chopped
- 2 Tbsp soya sauce
- 1 egg white
- 1 pinch of sea salt
Place a pan on medium heat with the olive oil and cook the onions for about 7 minutes, add the garlic, the ginger and the spring onions and cook for 2 more minutes stirring regularly. Remove from heat and let cool.
Place the bread in a food processor and blend until coarse bread crumbs form. Set aside.
Blend the fish fillet and shrimps together in a food processor until minced. Transfer in a bowl and stir in the onion mixture, fresh bread crumbs, mint, coriander, lime zest, soya sauce, egg white and the sea salt. Wet your hands and knead well to a smooth paste. Place the mixture out on to a clean work surface and divide into four equal pieces (or 6 smaller). Shape first into balls, then into burgers by patting them down with the palm of your hand. Cover with plastic wrap and refrigerate for 1- 2 hours to let them set.
Preheat your oven grill to high temperature.
Brush the burgers on each side with oil and season with a little salt and pepper.
Broil them under the hot grill for about 18-20 minutes, turning over half way and brushing them with olive oil, until they are golden and cooked through.
- 1 handful round lettuce , leaves separated, washed and dried
- 1 handful rocket leaves , washed and dried
- 1 tomato , washed and sliced
- 1 onion, peeled and sliced
- pickled gherkins, sliced
To assemble the burger, toast the cut sides of the bun slightly under the hot grill, being very careful not to burn them. Spread the bottom half with the wasabi mayonnaise and the top half with plain mayonnaise. Place the lettuce leaf, onion and gherkin on the wasabi mayonnaise on one side of the bun and the tomato on the plain mayonnaise side. Place the cooked burger on the bottom half and sandwich with the top half of the bun.
Serve with some triple cooked chips and a green salad.