A burger stuffed with braised meat? Yes, please! This beefy burger is deliciously decadent and accompanied by a homemade bun and toppings. Carl Heinrich shows you how to make it in the video below.

Richmond Station burger

Serves 6

Ingredients:

Burger:

• 2 lb ground beef
• 1 lb beef shank or neck or rib, whole
• 4 cups beef stock
• salt and pepper

Buns (makes 10-12):

• 4 1/2 cups all-purpose flour
• 1 1/2 cups milk, warm
• 1 egg
• 1/4 cup vegetable oil
• 1 tbsp sugar
• 2 tsp salt
• 2 tsp dried yeast (or 10 grams fresh)

Mayonnaise (makes 2 cups):

• 1 egg
• 1 tsp Dijon mustard
• 1 tsp sherry vinegar
• 1 small clove garlic, finely minced
• 1 cup vegetable oil
• pinch salt

Pickled onion (makes 4 cups):

• 1 large red onion
• 1 cup red wine vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp salt
• spice of your choosing

Beet relish (makes 4 cups):

• 3 cups red beets (grated on a cheese grater)
• 1 1/2 cups white wine vinegar
• 1/2 cup plus 2 tbsp water
• 1 cup sugar
• 1 shallot, thinly sliced
• 1 clove garlic, minced
• 1 tsp yellow mustard seed
• 1/4 tsp dill seeds
• 1/8 tsp celery seed
• 1 tsp salt

Additional toppings:

• ¼ lb organic Ontario greens, thinly sliced
• 1/4 lb Ontario cheddar, thinly sliced

Method:

Burgers:

Sear the braising cut on all sides and braise in the beef stock, covered until it basically falls apart.

Strain the braising liquid and reduce to a glaze, skimming the surface as necessary.

While the liquid is reducing, shred the braised meat with your fingers.

Mix the shredded meat and reduced stock together and season to taste. Cool the mixture slightly and wrap into a tight log. If you are having a hard time wrapping the mixture, you can stuff it into a mold. You want the result to be approximately 3 inches in diameter.

Put this in the fridge overnight. When cold, it will be hard and sliceable.

When cold, slice thinly into pieces about 1 ounce each. Weigh the ground meat into 5-ounce portions and slightly flatten them on a cutting board. Place a piece of the cold, braised meat on piles of ground and wrap the braise so that there is ground beef all the way around. Press firmly and refrigerate for at least an hour.

Buns:

Stir the yeast and sugar into the milk and let sit until it starts to bubble.

Mix in the egg and oil.

In a bowl or mixer, mix the dough until it forms a ball. Knead the dough 6 minutes until smooth and elastic.

Place the dough in a greased bowl and wrap tightly. Let bulk ferment until doubled in size, about 1 hour.

Turn the dough out onto a counter and cut into pieces 2.5 ounces in size. Ball individually and place at least 3 inches apart on a baking tray. Press firmly and cover. Let rest 15 minutes.

Press firmly again and cover. Let rest 15 minutes.

Press firmly again and cover. Let rest until double the original size.

Lightly brush with egg wash and bake at 350 F until lightly golden, about 25 minutes.

Cool and cut in half. Lightly butter each side.

Mayonnaise:

In the bowl of a food processor, blend the whole egg, Dijon, vinegar, garlic, salt and pepper until combined.

While mixing, slowly add the oil. The mixture should stay emulsified and become very thick.

Adjust seasoning if necessary.

Pickled onion:

Peel and slice the onion thinly.

Mix all of the remaining ingredients and bring to a boil.

Pour the brine over the sliced onions and cover immediately. Place in the fridge until cold.

Beet relish:

Put all ingredients in a small pot and simmer until thick.

Allow to cool.

Assembly:

Sear the burgers on each side until well caramelized. Place in a hot oven until a skewer inserted into the centre of the patty comes out warm (5 minutes total). Top with cheese and let the cheese melt.

Toast the buns on the cut side. Spoon the mayonnaise onto the top bun and top with the iceberg lettuce. Spoon the beet relish onto the bottom bun and top with the pickled onions. Place the patty on the onions, top with the top bun and cut the burger in half.

Courtesy Carl Heinrich
www.richmondstation.ca
@chefheinrich