Gaggan's Meatlicious Burger Steak: 50 Best Recipe of the Month
Find the recipe for Gaggan Anand's Meatlicious Burger Steak from Meatlicious restaurant in Bangkok, Thailand.
Makes 8 burgers
600g of meat (75g per burger – you can use beef or lamb, or make a vegetarian version with chickpeas)
200g of fat or lard (25g per burger – ideally Miyazaki Wagyu beef fat but any will do)
50g sautéed mushrooms
Chopped onions
Salt and pepper for seasoning
Thai sugar (or brown sugar)
Chopped chillies
Parsley
Cheese such as Parmeggiano or Emmenthal
Chopped fresh tomatoes with olive oil, garlic and parsley
Method
1. Roughly chop the meat
2. Add it to the fat and mix it in with your hands
3. Mince the meat through a meat mincer
4. Season well with Thai sugar or brown sugar
5. Rub the sugar into the meat with your hands
6. Add sea salt, pepper, chillies and parsley
7. Pound it all together well
8. Taste and season some more
9. Separate the meat into 100g patties – roughly the size of your palm
10. Oil your surface – any cooking pan or grill will do
11. Add chopped onions and sautéed mushrooms
12. Season with salt and pepper
13. Cook the burger for 3-4 minutes on each side for medium rare, depending on the heat, or longer if you like it more well done
14. When it’s cooked, top the burgers with cheese
15. Put it in the oven just long enough for the cheese to melt
16. Top with the wine sauce, fresh tomatoes mixed with garlic and olive oil and finish with parsley
Et voila!
For the wine sauce
1 kg chicken wings
200g mirepoix of carrots, leeks, celery and onions
Bay leaves
Thyme
300ml red wine
1 tsp grain mustard
Salt and pepper for seasoning
Method
1. Roast the chicken wings until golden
2. Prepare mirepoix by dicing carrots, leeks, celery and onions and sautéing in butter
3. Cook together with 3 litres of water, some bay leaves, pepper and thyme and leave overnight over a slow heat to make 1 litre of stock
4. Strain the stock and add 300ml of red wine with a teaspoon of grain mustard
5. Reduce the mixture to half over a low heat
6. Finish with salt and pepper to taste
Gaggan Anand is the chef-owner of Gaggan, No.1 in Asia's 50 Best Restaurants 2015 and 2016. See the full Asia's 50 Best list here:
1. Gaggan, Bangkok, Thailand
2. Narisawa, Tokyo, Japan
3. Restaurant André, Singapore
4. Amber, Hong Kong
5. Nihonryori Ryugin, Tokyo, Japan
6. Waku Ghin, Singapore
7. Ultraviolet, Shanghai, China
8. Nahm, Bangkok, Thailand
9. Indian Accent, New Delhi, India
10. Lung King Heen, Hong Kong
11. Hajime Restaurant, Osaka, Japan
12. Les Amis, Singapore, Singapore
13. 8 ½ Otto e Mezzo Bombana, Hong Kong
14. Burnt Ends, Singapore
15. Mingles, Seoul, Korea
16. L'Effervescence, Tokyo, Japan
17. Corner House, Singapore
18. Fu He Hui, Shanghai, China
19. Issaya Siamese Club, Bangkok, Thailand
20. Quintessence, Tokyo, Japan
21. Shinji by Kanesaka, Singapore
22. Jungsik, Seoul, Korea
23. Eat Me, Bangkok, Thailand
24. Takazawa, Tokyo, Japan
25. Ministry Of Crab, Colombo, Sri Lanka
26. Sushi Saito, Tokyo, Japan
27. The Chairman, Hong Kong
28. Mr And Mrs Bund, Shanghai, China
29. Jaan, Singapore
30. Le Mout, Taichung, Taiwan
31. La Maison De La Nature Goh, Fukuoka, Japan
31. Tippling Club, Singapore
33. Tenku Ryugin, Hong Kong
34. Fook Lam Moon, Hong Kong
35. Robuchon Au Dome, Macau
36. Iggy's, Singapore
37. Den, Tokyo, Japan
38. Wild Rocket, Singapore
39. Gallery Vask, Manila, Philippines
40. L'Atelier De Joel Robuchon, Hong Kong
41. Bo Innovation, Hong Kong
42. Kikunoi, Kyoto, Japan
43. Cuisine Wat Damnak, Siem Reap, Cambodia
44. Wasabi By Morimoto, Mumbai, India
45. Bukhara, New Delhi, India
46. Raw , Taipei, Taiwan
47. Nihonbashi, Colombo, Sri Lanka
48. Ta Vie, Hong Kong
49. Locavore, Bali, Indonesia
50. La Yeon, Seoul, Korea
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