The Wolseley hamburger

Name: The Wolseley hamburger
Ingredients: 640 g lean chuck steak, coarsely minced, chilled; 160 g beef fat, preferably from striploin, finely minced; salt and freshly ground black pepper; salt and freshly ground black pepper; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Since the Wolseley restaurant opened its doors in autumn 2003, it has received many accolades for its simple, big-flavoured and down to earth cooking. Chef Chris Galvin, a great friend, is the main reason for its rapid rise to fame.

Ingredients

640 g lean chuck steak, coarsely minced, chilled
160 g beef fat, preferably from striploin, finely minced

Burger
Autumn

Method

Place the steak and beef fat in a bowl along with a tittle seasoning. Bring the mix together, forming it lightly, just enough to hold. Do not overwork or the mix will become tough. Chill in the refrigerator for 1 hour before use.
Heat a chargrill or pan grill until very hot.
Divide the mix into 4 evenly sized burgers and brush liberally with oil.