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How to make it

  • While you're making the mayo, keep the egg whites to use as a binding agent for the burgers. To pasteurize the egg yolks put them in a plastic bag an tie it off, then let it float in a warm water bath (51-58 c) for 5 minutes, or just use a double boiler as you would for Hollandaise. Add the ground mustard seed before the oil to help with the emulsification, and mix in the Wassabi or Chipotle last. You will probably have extra so keep the Mayo in a sterilised container.
  • Mix all of your ingredients for the burger except salt, pepper, and garlic, together, if you have trouble getting the patty to stick together add egg white or bacon fat. Form the mix into patties of your preferred thickness and separate them with wax paper.
  • Allow the flavors to mingle for at least an hour before you cook the burgers.
  • Bring one side of your grill to the highest heat possible, and the other to a medium low. As you should be doing anytime you cook meat, sear with high heat but cook through with medium.
  • Sprinkle each patty with salt and pepper just before you put it on the grill. Salting early will only dry the burger out.
  • Sear the meat on the high side. You can tell it is ready to flip when a fairly thick cloud of smoke is coming from under it, or if it is a particularly thick patty just watch until the meats turned brown about just over half way up. Do not press the meat with the spatula, all it does is squeezes the juice out, and since we're grilling it just goes onto the fire bellow. In a pan you might argue that cooking the mushrooms and onions in the juices is desirable but even then most would rather have the burger juices in the burger instead.
  • Once you've turned the burger add a bit of minced garlic and some more salt and pepper. After the bottom is seared move the burger to the medium low side of the grill turning the meat 90 degrees as you do. Cook it for another 1-2 minutes/ until medium. A medium burger should have just a little springyness to it. Take it off the heat, and toast your buns while the meat rests.
  • Spread the mayo on the bottom bun, and put the burger on top, followed by the nacho chips and whatever other toppings you prefer.

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  • chuckieb 10 years ago
    That is a very neat sounding burger. Excellent post!
    Was this review helpful? Yes Flag

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