<h1 class="pgc-h-arrow-right" data-track="1" > the ultimate British burger</h1>
Brioche bread, oxtail, red Leicester and gravy
"What can I say? Unique and delicious, this burger is a once-in-a-lifetime treat for everyone – the perfect cheeseburger, a soft Worcestershire oxtail and a bowl of the most incredible gravy. Cook two burgers at once so you can really master the time and make this one of the best gastronomic experiences ever. ”
<h1 class="pgc-h-arrow-right" data-track="18" > raw material</h1>
600 g chopped chuck steak, (16% fat)
English mustard
4 brioche burgers
40 crescet Red Cheese
Pull the bull's tail
1 kg oxtail, pruned, cut into round shapes (ask your butcher)
2 red onions
olive oil
40 g plain flour
Worcester Shas
1.5 liters of premium organic chicken broth
1/2 bunch of fresh flat leaf parsley, (15 g)
Burger sauce
2 cucumbers
1 ripe tomato
1 small gem lettuce
100 g natural yogurt
<h1 class="pgc-h-arrow-right" data-track="39" > method</h1>
Preheat oven to 180°C/350°F/gas 4.
Season the oxtail with sea salt and plenty of black pepper, then heat over medium heat for 10 minutes in a casserole dish, turning occasionally as you peel and slice the onion.
Put the oxtail on a plate, add 1 tablespoon of oil and onion to the pot, cook for 5 minutes, stirring regularly.
Put the oxtail back in the pan, add the flour and stir well, then add 4 tablespoons of Worcester's sauce and stock. Bring to a boil, then cover and place in the oven for 3 hours to 3 hours and 30 minutes, or until the meat is super tender.
Strain the gravy into a separate pan and set aside, then pour the meat and onion back into the pan.
Once cooled to the point where it can be handled, carefully pick the meat, discard the bones and any shaky pieces, then gently mix with the onion and sprinkle with gravy and Worcestershire sauce, being careful not to crush the meat too much. Pick, coarsely cut and stir the parsley leaves (keep the stems).
For burger sauce, chop the cucumber, tomato, small gems and the remaining parsley stems, transfer to a bowl, add yogurt and flavor to perfection.
Make the minced meat into four equal-sized patties, very coarse so they're not too compact, and then seasoned with salt and pepper.
I like to cook two burgers at a time to perfection, so bring two pans with me – a large non-stick pan that heats the burger over high heat and the other over medium heat.
Place two patties in a large saucepan, gently press down with fillets, then cook for a total of 8 minutes, turning every minute, brushing a little English mustard after the first time. Heat the gravy and oxtail pot over low heat.
When the burger is almost cooked, cut the two hamburgers in half in a second frying pan and toast the bread. Cut the cheese into thin slices, place on top of each burger, add a little water to the pan, then cover the lid or metal bowl and cook for another 30 seconds, or until the cheese melts.
Assemble the burger, scoop a quarter of the burger sauce to the bottom of each toast, put a burger on top, scoop a tablespoon of oxtail with a spoon (the rest for a day), and then place the bread lid on top. Steep the gravy in a bowl on the side. Repeat the remaining two burgers.