Everyone’s flipping burgers nowadays, but Raph Rashid, owner of Melbourne’s Beatbox Kitchen, is one of Australia’s founding burger kings. A man of the people, Raph shares the top secret recipe for one of his classic creations. Makes 4 serves.
What You Need
For the burger:
2 tbsp unsalted butter
1 brown onion, sliced
1 cup whole egg mayonnaise
1/3 cup tomato sauce
1/4 cup American mustard
1 tbsp Worcestershire sauce
250g / 8.8oz chuck steak, minced
250g / 8.8oz brisket, minced
50gm / 1.75oz tasty cheese, sliced
4 squishy buns
pinch of sea salt
1 white onion, finely diced
1 dill pickled cucumber, sliced
For the salad:
What You Need to Do
- In a small saucepan, on low heat, gently melt unsalted butter, then add brown onion, gently cook for 10 minutes or until the onion is limp.
- Remove from heat and put onion into a bowl and place in fridge to cool.
- Once completely cooled, add the mayonnaise, tomato sauce, mustard and Worcestershire sauce, mix together.
- In a separate bowl, mix the 2 cuts of beef together with your hands, then divide into 4 even balls, then press each ball flat. (Make sure you press the beef patties slightly larger than your bread bun, so when the beef shrinks during cooking it won’t end up smaller than your bun.)
- Sprinkle one side of each patty with salt.
- Get everything ready to go, grilling burgers happens fast, so you want to be ready.
- Heat a frying pan over medium–high heat, there’s no need to add oil.
- Place 1–2 burger patties salty side down.
- Cook for 3 minutes and flip.
- Once you’ve flipped your burger patties, pop the cheese slices on top of them straight away, so they can start melting.
- While the second side is cooking, toast the buns.
- Once the burger patties are cooked, allow to rest for a minute, then pop straight onto the buns.
- Top with onion and mayonnaise sauce, slices of pickles, white onion, then with any salad options.
Raph’s top tip:
“Ask for the chuck steak and brisket to be minced twice on a medium grade. Yes, they may roll their eyes, but the boogie burger needs the fat and richness of brisket and the robust flavour of chuck steak… minced twice.”
This story is from Issue 6. Hungry for more? You can order back issues from our Shop here. Oh and go visit Beatbox Kitchen when you’re in Melbs.