Wagyu burger avaialble at Hare and Grace Eatery and Minibar
HARE & GRACE STAFF TIPS:
1. It all starts with the meat selection!
What mince will you use? Classic beef, chicken perhaps or will you select lamb mince to make a Moroccan inspiration??
We like Wagyu mince. Having fat present in your mince is really important. It ensures that you patty will remain juicy once you’ve cooked it. The less fat present will make your patty juicier it will be.
A good ratio of fat present in your patty is 20%.
2. Flavouring the patty.
Make them your own. Create your own flavour by adding fresh herbs or your Grandma’s secret sauce. Trial your creation by rolling one miniature patty and cooking a ‘test patty’. Once you have tasted your ‘sample’ you can then season to taste, and adjust accordingly. This is much easier than cooking off the whole batch, then to discover it is too late!
3. Rolling the patty
A trick we like to use is to rub a little cooking oil on your fingertips when rolling; it will help you form the patty much easier.
4. Master cooking the patty
Think about the size of your bun. Do not make your patty too large or too small for the bun size. The thicker the patty the lower the cooking temperature should be. If you have the temperature up to high the heat on the outside will cause colour, and may burn. In order to make sure the centre is cooked use a lower temperature. Best way to check if the patty is cooked is to use a meat thermometer if you’re new to burger flippin’.
If cooking beef some guidelines for what the temperature should be are:
For a Rare patty 60 degrees
Medium 70 degrees
Well done: 80 degrees
If you are cooking Pork, 70 degrees
Chicken 80 degrees
5. Keeping in the flavour
As hard as it is, resist on pressing the patty whilst cooking on the grill or in the pan. As you press you are extracting all those delicious meaty juices from the patty.
6. Make your way down to a good bakery
Ensure your rolls are fresh with a firm chewiness without being too soft or crispy. Spending a few extra pennies on the bun will make all the difference, and you patty will thank you for it later.
7. Build your burger
Toast the insides of your bun, in other words the cut sides. Place you bun face down on the pan or BBQ if you don’t have a salamander. This will stabilise and firm up your foundations.
8. Melt your Cheese
Buy a delicious tasty cheese, something that melts really well. Place the cheese on the patty once it’s cooked and hot so it bubbles and melts.
9. Don’t forget the salad.
It will compensate for the naughty fries you will have to accompany you burger. Freshly slice your tomatoes. Not too thick, not too thin for easily handling of your masterpiece. Season to taste. Butter lettuce has a delicious flavour, but iceberg is great if you are craving some crunch.
10. Go hunting!
Get out all your condiments out of the fridge and pantry. Chilli sauce, BBQ, classic Heinz red tomato and mustards- all your favourites. Get creative and make your own!! It really is endless!!
COME AND SEE HOW OUR BURGER STACKS UP!!
Try our Wagyu beef burger in our Minibar or our sunny courtyard, prepared by our team of chefs!
Available every day 12-3, 6-late Monday to Friday.
On Mondays we celebrate ‘BU’R'GGER MONDAYS’, as if to say bugger, it’s Monday again!!
We put a positive spin on the first day back to work by combining our burger in a combo.
Our delicious wagyu burger with all the trimmings, and fries on the side, with a pot of Carlton Draught for $18.
What are you waiting for? ……….