A mouthwatering burger from Vancouver's Hawksworth Restaurant.
Beef Patty
1 lb. of ground tenderloin
3-1/2 oz. ground ribeye, fat cap included
3-1/2 oz. ground chuck
1 onion, minced
2 garlic cloves, minced
1 tbsp ground black peppercorn
1 tbsp ground long peppercorn
Burger sauce
2 cups ketchup
1/2 cup water
2/3 cup apple cider vinegar
2/3 cup brown sugar
1/3 cup olive oil
2 tbsp sweet smoked paprika
2 tbsp ancho chilies
5 tbsp herbs de provence
1 tbsp salt
1 tbsp black pepper
5 garlic cloves, minced
1 onion, minced
2 tbsp Worchestershire
Beef Patty
Step 1: Sweat onion and shallot until translucent on medium heat and cool.
Step 2: Combine all and mix thouroughly.
Step 3: Form five 6 oz. patties with hands.
Step 4: Pan-fry patties to required doneness, we recommend medium.
Burger Sauce
Step 1: Sweat onion and garlic until lightly browned.
Step 2: Add the rest of the ingredients and cook until desired consistency. Blend and reserve in fridge. At the restaurant, they finish the burger with a locally produced double smoked bacon, aged Canadian cheddar, onion, lettuce and tomato. They also make their own buns in-house, but have fun with sourcing toppings and buns for your burgers.
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