burgers and bubbles

the luxe burger experience at home

You got a bbq with a flat top? You got a burger making station, baby.

And if you don’t? I, and many others before me, have made respectable burgers in a few pans on the stove too. Don’t worry.

Whatever your scenario, I think it’s time you consider indulging in a luxe burger experience at home. Make an occasion out of it - the bubbles are optional. Although I’ve really been loving Lois Sparkling Blanc de Blanc FYI.

If you’re a beginner host or still finding your feet in the kitchen, I’ve broken down prep ahead elements so you don’t feel overwhelmed by the prospect of playing host, chef, baddie and burger architect all at once <3

What’s on the menu?

For a burger night in, I’ve prepared

• Cheeseburgers

• Beurre blanc-ish platter sauce (this version is on the looser/lighter side)

• A simple green salad

And for a generous spread (still manageable - allow extra prep+cook time), include the below for a hungry group.

• Oven-roasted wings

• Roasted corn

• Fries - fried from frozen as per package instructions

Miss Nagi has you sorted.

Important notes

• Burgers aren’t made up of much, which is why I think it’s worth choosing the key components carefully: a soft milk or potato bun, good melting cheese, sharp pickles and quality beef.

• I also highly recommend making your own burger sauce (the sauce that actually goes in the burger). It takes little time, uses pantry staples and makes a huge difference.

• Making a beurre blanc-ish platter sauce might sound scary, but it takes the whole burger experience to the next level. Bouge it up with salmon roe or caviar if you’re feeling fancy.

• If cooking indoors, use a cast iron or stainless steel pan over high heat. Avoid non-stick, as you want enough heat and contact to build a proper crust. To cook at scale, use two pans at once, work in batches and keep cooked patties on a warm tray while you finish the rest. If your oven is free, keep the tray in a low oven so everything stays warm without drying out.

• Keep serving plates warm in the oven before assembling and serving the burgers.

Shop

This article was written off the back of video content I produced in collaboration with Harris Farm Markets, as they launch online delivery via Amazon across Sydney, Brisbane, Gold Coast and Canberra.

I’m quite impressed with the range: great-value economy meats, salmon roe, premium condiments and even fresh noodles for stir-fry recipes. Worth having a look if you’re already planning a shop.

A quick note: not every single ingredient from the spread came from Harris Farm Markets or Amazon Australia. My list is focused on the bits I did source there, plus a few helpful shortcuts and options if you’re building your own version at home <3

Here’s what I shopped ahead of this spread. Prime members get free shipping on orders $100+ xoxo.

Prep ahead list ☑ (allow 30-45 min)

This prep-ahead list is here to take the pressure off hosting, helping you organise the key components before guests arrive so the final cook and assembly feel easy.

Burgers

• Portion beef mince into 100g patties

• Butter the buns

• Prepare burger assembly bits: slice onions, make burger sauce and prepare cheese and pickles

Beurre blanc-ish platter sauce

• Make reduction

• Prepare chopped butter + chives

Salad

• Wash and dry lettuce

• Make dressing

Wings

• Season wings and arrange on a tray

• Make dipping sauce + prepare buffalo sauce

• Pre-heat oven

Corn

• Clean and prepare corn for cooking

Fries

• Pre-heat frying oil ahead of cooking. Set up a draining station + have seasoning prepared

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nobody rate my chives pls

Recipes

Beurre blanc-ish sauce

Ingredients

• 1 shallot, finely diced

• 1/3 cup white wine

• 3 tbsp white wine vinegar

• 200g cold unsalted butter, diced

• 1-2 tbsp thickened cream (optional)

• Salt and pepper to taste

• 1 bunch chives, chopped

• a few tbsp of salmon roe or caviar

Method

• Combine chopped shallot, white wine and white wine vinegar in a small saucepan over medium heat. Let simmer until it reduces by 2/3. Strain the mixture through a fine sieve into a bowl

• Before serving, warm the strained liquid over low heat. Whisk in cold butter, one piece at a time, letting each addition melt before adding the next. To prevent the sauce from splitting add 1-2 tbsp cream if using.

• Once all the butter is incorporated, the sauce should be pale yellow, glossy and lightly coat the back of a spoon. Season with salt, then finish with chives and roe.

Cheeseburgers

Ingredients

• Burger buns - I prefer soft potato bun or soft milk bun

• 100g good quality beef mince per burger (aim for 80/20 lean-fat ratio)

• Good melting cheese like red cheddar slices (or burger cheese slices)

• White onion, sliced thinly

• Salt

• Pickles

• Melted butter for buns

• Neutral oil for cooking

Burger Sauce (enough for 6 burgers)

• ½ cup mayonnaise

• 2 tbsp ketchup

• 1 tbsp American mustard

• 1 tbsp finely chopped pickles

• 1 tbsp pickle brine

• ½ tsp onion powder + garlic powder

• A few dashes of hot sauce (optional)

• Salt + pepper, to taste

Method

• Make burger sauce - Combine everything together in a bowl until well combined. Taste and adjust with more pickle brine for acidity, more mustard for sharpness, or more hot sauce if you want a little extra kick.

• Preheat cooking station - Preheat your BBQ flat top until very hot. You want enough heat to hear an immediate, aggressive sizzle when the beef hits the surface. See Important notes if cooking indoors.

• Toast buns - Lightly butter the cut sides of your buns and toast them on the flat top until golden. Set aside.

• Cook the patties - Working in batches, place your beef portions onto the hot flat top. Smash firmly with a burger press or sturdy spatula until thin, then season generously with salt and pepper. Top each patty with sliced onion.
  
  Cook for 1-2 minutes, or until the edges are deeply browned and lacy, and the patty releases easily from the flat top. Flip, onion-side down, then immediately top with cheese. Cook for another 30-60 seconds, or until the cheese has melted and the patty is cooked through.
  
  Transfer cooked patties to a warm tray or plate while you finish the remaining batch

• Assemble the burgers - Spread burger sauce over the base bun, then layer with pickles, the cheesy onion-smash patty and the sauced top bun. Cut in half, then serve on a platter with a layer of beurre blanc-ish sauce.

Simple green salad

Ingredients

• 1-2 heads lettuce (oak, butter, cos)

• 2 tbsp olive oil

• 2 tsp white wine vinegar

• 1 tsp dijon mustard

• Salt to taste

Method

• Wash and dry the lettuce well, then tear into bite-sized pieces.

• In a serving bowl, whisk together olive oil, vinegar, dijon and salt.

• Dress the salad just before serving, tossing gently so the leaves are lightly coated but not weighed down.

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