The secret of the amazing taste of the Big Mark burger from the famous Chef Mark Murphy is not just about big beef cutlet, but also in fragrant cheese buns and author’s sauce. Instead traditional slices of cheese on a patty, the chef offers to knead the cheese into the bun dough. Do not be lazy and bake cheese rolls and black pepper yourself and your labors will be rewarded amazing taste of an unusual sandwich. Share with friends: 
The photo Dishes: Chef Marc Murphy Time: 2 hours. 35 minutes Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Burgers
- 1.3 kg ground beef (20% fat), form 6 cutlets of 200 column each
- 2 tbsp. l rapeseed oil
- 90 ml. melted butter
- 48 slices of sweet and sour cucumbers
Homemade Cheddar and Black Pepper Buns
- 1 tbsp. warm water
- 45 gr. fresh yeast
- 0.5 tbsp. Sahara
- 150 gr. butter, melted + a little for lubrication
- 4 eggs
- 1.5 tsp salt
- 4 – 5 tbsp. premium flour
- 250 gr grated cheddar cheese
- 30 gr crushed black pepper
Ketchup sauce
- 1 head garlic
- Olive oil
- 1 tbsp. mayonnaise
- 2 tbsp. l Dijon mustard
- 1.5 tbsp. ketchup
- 150 ml. vodka
Recipes with similar ingredients: yeast dough, buns for hamburger, tomato sauce, ground beef, Dijon mustard, ketchup, vodka
Recipe preparation:
- Buns: activate yeast by mixing them in water with sugar. Add melted butter, 3 eggs and mix everything. Sprinkle 4 Art. flour and salt in a bowl of a stationary mixer with nozzles for the dough. Stir at low speed, then stop the mixer and pour in flour liquid mixture from yeast. Keep kneading 5 minutes until the dough will not become homogeneous. You may need to add more a little flour, as you knead. The dough should be sticky but easy to use.
- Transfer it to a bowl. Cover with a kitchen towel and put in a warm place for 30 minutes to double the dough in volume.
- After the dough rises, shift it to slightly dusted work surface and knead with cheese and black pepper. The ingredients should only mix evenly, not much knead. Cut the dough into 6 equal parts and roll them out balloons. Place them on a greased baking sheet, and palm down.
- Cover and put in a warm place again for 30 minutes to the dough doubled.
- Preheat the oven to 180 ° C. Break into a small bowl mix the remaining egg and grease the surface of the rolls with it. Bake until golden crust 10 – 15 minutes, turning once pan on the other side. Cool the buns on the wire rack.
- Ketchup sauce: Reduce the temperature in the oven to 120 ° C. Cut the head of garlic transversely in half and drizzle with olive oil. Salt and pepper. Wrap in foil and bake 35 – 40 minutes until soft. Then peel the garlic and crush, making pasta. 1 tbsp. l leave the garlic paste on ketchup, the rest can use in other dishes.
- In a bowl, whisk together the mayonnaise, mustard and baked garlic. Add ketchup and vodka. Mix everything. The sauce can be stored in refrigerator for 6 days. Cook the burgers: Preheat street grill or pan over high heat. Sprinkle cutlets with salt and pepper. Sprinkle them with oil and fry 3 – 5 minutes on each side to medium degree of frying.
- Cut buns horizontally in half and brush with melted butter butter. Fry them in a pan or grill. On the bottom put 8 slices of cucumber in half of each roll, top put on the cutlet. Pour 1 – 2 tbsp. On cutlets l ketchup and cover with the top half of the bun. Serve immediately with a dip of the remaining sauce.
