World's Best Burger – 4‑Layer Gourmet Recipe

Yudane: Pour 2 tsp boiling water over 2 tsp strong white flour, stir until combined, cover, and refrigerate overnight.

Potato purée: Roast a small Maris Piper potato at 356°F until soft, scoop out the flesh and pass through a ricer.

Dough: Combine the yudane, 110 g strong white flour, 15 g plain flour, 35 g potato purée, 7 tsp dried potato flakes, 70 g whole milk, 12 g whole egg, 7 g egg yolk, 7 g honey, 7 g caster sugar, 5 g fresh yeast, 0.5 tsp salt, 7 g olive oil, 10 g cubed unsalted butter, and 2 tbsp sesame seeds. Mix on low speed for 3 min, then medium speed for 7 min, adding butter slowly and finishing with oil. Let rest until doubled in size, knock back, shape into four 85 g buns, coat tops with sesame seeds, proof, then steam‑bake at 347°F for 11–12 min.

Beef salt: Toast 150 g flaky sea salt, 35 g kibbled onions, 25 g garlic powder, 30 g coarse black pepper, 6 g sweet smoked paprika, and 2 g celery seeds at 248°F for 20 min, blitz to a fine powder, then stir in beef stock powder and MSG.

Beef patties: Mix 640 g minced beef rump with the prepared beef salt, a pinch of fine salt and cracked black pepper; massage until emulsified. Form four 160 g patties, season again, sear 2 min each side in a hot pan with a splash of oil until internal temperature reaches 131°F, then top each patty with American and red Leicester cheese and finish under a grill until melted.

Bacon: Melt 250 g butter until browned, strain, and pour over four rashers of thick‑cut smoked bacon placed in a loaf tin. Cover with a parchment cartouche and bake at 284°F for about 1 h. Brush each rasher with 1 tbsp maple syrup and some brown butter, then grill until caramelised and season with coarse black pepper.

Champagne onions: Sweat 2 diced sweet onions in 1 tbsp olive oil and 1 tbsp butter, deglaze with 50 ml Champagne, reduce until almost dry, then finish with a splash of Chardonnay vinegar.

Chive relish: Combine sliced pickling cucumber, 100 ml white wine vinegar, 50 g sugar, 0.5 tsp turmeric, 1 tsp mustard seeds, 1 bay leaf, and a pinch of salt; bring to a boil until sugar dissolves, pour over the cucumber, add 5 g roughly chopped dill, chill for 24 h, then dice and mix with 1 tbsp finely chopped chives and 0.5 tsp cracked black pepper before serving.

Burger sauce: Char 150 g spring onions and 150 g leek tops over a charcoal grill, transfer to a jar and cover with 500 ml neutral oil; infuse for 24 h, strain 100 g of the infused oil, then blend with 1 whole egg, 1.5 tsp miso paste, 1.5 tsp Dijon mustard, 15 ml vinegar, a pinch of fine salt, and finally fold in 1 tbsp tomato ketchup.

Build: Lightly char the bun tops in a dry pan, spread champagne onions on the bottom bun, add the cheese‑topped patty, lay two maple‑glazed bacon slices, spoon chive relish, and drizzle 1 tbsp burger sauce on the top bun before serving.