5 Tips for Making a Great Steak Burger
If you want an easy to prepare mid-week meal, that doesn’t require hours of work in the kitchen then a steak burger is your perfect choice.
What could be better than tender layers of juicy beef and piles of caramelised onions, loaded on top of a crispy bread roll?
If you’ve ever had a soggy or boring steak burger, then you need to know our top tips for making the ultimate comfort food.
It’s all in the cut
You can’t go wrong with sirloin or rump steak, but flank and skirt steak are the underrated choices for making the perfect burger. These cheaper cuts have tough fibres and the secret is to cook them super quick over high heat.
What’s the difference between skirt and flank steak?
Flank and skirt steak punch above their weight in the flavour department. These cuts have an intense flavour and are ideal for creating a sensational burger.
Flank steak comes from the abdomen, a region with muscles and lots of tough fibres running through it. Skirt steak comes from the diaphragm muscles and is also a tough, fibrous cut of beef. As it has more tough muscles than flank steak, it should only be cooked rare or medium rare.
Go against the grain
For maximum taste and tenderness, cut your flank or skirt steak against the grain. The grain refers to the long strands of tough fibres that run through the cut of meat. Instead of cutting along the fibres, cut crosswise and severe the sinewy fibres. This will make your cut of meat more tender and easier to chew.
Some like it flamin’ hot
The secret of cooking the perfect steak is to heat the pan and olive oil until it’s flamin’ hot. Heat a heavy bottom frying pan or griddle and add a layer of olive oil. Season the steak with salt on both sides and put your steak in the sizzling pan.
How long do you need to cook it?
Two minutes on each side, for medium rare, depending on the thickness of the meat. Flip it every 15-20 seconds and repeat for 2-3 minutes. It will be crispy and delicious on the outside while being tender in the middle. Allow it to rest for 5 minutes on a cooling rack. You can drizzle the juices over your steak when you pile it on top of your crispy bread.
Sweet, caramelised onion
Sticky and sweet caramelised onion is a delicious addition to your creation. You can caramelise onions with white wine, balsamic or red wine vinegar.
To caramelise onions, you need:
- 20g of butter
- 200g of thin sliced onions
- 100g white wine, balsamic or red wine vinegar
Melt the butter in your pan over medium heat and cook onions until golden and caramelised.
Oven baked crispy bread roll
To make the perfect steak burger, choose a good quality burger bun. Cook your bun in the oven. For maximum crispiness, serve straight out of the oven and don’t forget to drizzle with extra virgin olive oil. Your burger will soak up the delicious, juicy flavours of the steak.
Top off the taste
For a delicious steak burger, top it off with hickory BBQ sauce, Aussie cheddar cheese, cos lettuce, tomatoes and beetroot. To spice it up, add chilli or Tabasco sauce. Top off your ultimate burger with a fried egg and homemade coleslaw. It doesn’t get more Aussie than that.
For a gourmet touch, try adding watercress or rocket, blue cheese slices and mustard mayonnaise. To make mustard mayonnaise, you need to mix a little Dijon mustard with mayonnaise.
Knife and fork? Oh, please…
Should this be tip number six, or does it go without saying? Keep the silver cutlery in the drawer and pleaasssee no steak knife is needed. Burgers are not high class or fussy food. The only way to eat one is to go the whole Hog. Don’t be shy. Dig into it with both hands. The more it drips, the better it tastes.
There, you have it. Our top tips for creating the perfect burger. You’ll be hanging out for hump day or the next footy night at home.
Hanging for the perfect burger and don’t want the fuss of washing up? Fancy a juicy and tender steak burger without a smoke filled kitchen? Check out our Boss Hog Burger menu, which are served with our famous Hog’s tail fries or sweet potato wedges.