Introduction
If you’re in the mood for a hearty and indulgent meal, look no further than this delicious burger recipe paired with pulled oxtail. Combining the juiciness of the minced chuck steak with the rich flavors of slow-cooked oxtail creates a truly unforgettable dining experience. Whether for a special occasion or a weekend treat, this recipe is sure to impress your guests.
Detailed Ingredients with measures
For the Burgers:
– 600g minced chuck steak (16% fat)
– English mustard
– 4 brioche burger buns
– 40g Red Leicester cheese
For the Pulled Oxtail:
– 1kg oxtail, trimmed and cut into rounds
– 2 red onions
– Olive oil
– 40g plain flour
– Worcestershire sauce
– 1.5 litres quality organic chicken stock
– ½ a bunch of fresh flat-leaf parsley (15g)
For the Burger Sauce:
– 2 gherkins
– 1 ripe tomato
– 1 little gem lettuce
– 100g natural yoghurt
Prep Time
Preparation time for this delectable burger and pulled oxtail dish is estimated at approximately 30 minutes.
Cook Time, Total Time, Yield
Cook Time: 3 to 3.5 hours for the oxtail
Total Time: Approximately 4 hours, including prep and cooking
Yield: Serves 4
Enjoy preparing this mouthwatering meal that is sure to become a favorite for gatherings or a satisfying family dinner!
Detailed Directions and Instructions
1. Preheat the Oven
Preheat the oven to 180°C/350°F/gas 4.
2. Prepare the Oxtail
Season the oxtail with sea salt and black pepper. Brown the oxtail all over in a casserole pan on medium heat for 10 minutes, turning occasionally. While the oxtail is browning, peel and slice the onions.
3. Sauté the Onions
Remove the browned oxtail from the pan and set aside. Add 1 tablespoon of olive oil and the sliced onions to the pan. Cook the onions for 5 minutes, stirring regularly until softened.
4. Cook the Oxtail
Return the oxtail to the pan. Stir in 40g of plain flour to coat the meat. Then add 4 tablespoons of Worcestershire sauce and 1.5 litres of chicken stock. Bring the mixture to a boil, cover the pan, and place it in the preheated oven for 3 to 3.5 hours or until the meat is tender.
5. Strain the Gravy
Once cooked, strain the gravy into a separate pan and set it aside. Return the meat and onions to the original pan.
6. Prepare the Oxtail Filling
Once the meat is cool enough to handle, pick through it to discard bones and any undesirable parts. Mix the meat with the cooked onions, adding a splash of the strained gravy and a bit more Worcestershire sauce. Be gentle to keep the meat intact. Roughly chop the parsley leaves and stir them in, reserving the stalks.
7. Make the Burger Sauce
Finely chop the gherkins, tomato, little gem lettuce, and the reserved parsley stalks. Combine these ingredients in a bowl with 100g of natural yoghurt and season to taste.
8. Shape the Burger Patties
Shape the minced chuck steak into four equal patties, keeping them loosely formed. Season the outsides of the patties with salt and pepper.
9. Cook the Burgers
Heat a large non-stick pan over high heat for the burgers and another pan over medium heat for toasting the buns. Cook two patties at a time for optimal results.
10. Sear the Patties
Place two patties in the hot pan, pressing them down slightly. Cook for a total of 8 minutes, turning the patties every minute. After the first turn, brush each burger with a little English mustard.
11. Toast the Buns and Melt the Cheese
When the burgers are nearly done, halve and toast two brioche buns in the second pan. Slice the Red Leicester cheese and place one slice on top of each burger. Add a splash of water to the pan, cover with a lid or metal bowl, and cook for an additional 30 seconds to melt the cheese.
12. Assemble the Burgers
To assemble, spread a quarter of the burger sauce on each toasted bun base. Place a burger on top, spoon over 1 tablespoon of the pulled oxtail (reserve the rest for another use), and cap with the bun lid. Serve the remaining gravy in a bowl on the side for dipping. Repeat the process with the remaining burgers.
Notes
Cooking Time
The total cooking time for the pulled oxtail is approximately 3 to 3.5 hours, plus the time to prepare the burgers.
Storage
Any leftover pulled oxtail can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.
Vegetarian Option
For a vegetarian option, consider replacing the oxtail with a vegetable-based filling such as mushrooms or jackfruit.
Cheese Variation
Feel free to substitute Red Leicester with your favorite cheese, such as cheddar or gouda, depending on your taste preference.
Cook techniques
Preparing Oxtail
Start by seasoning the oxtail with sea salt and black pepper. Browning the oxtail in a casserole pan for about 10 minutes allows the meat to develop rich flavors.
Sautéing Onions
Cook sliced red onions in olive oil in the same pan you used for the oxtail. The onions should be sautéed for about 5 minutes to soften them and bring out their natural sweetness.
Braising
After browning the oxtail and sautéing the onions, return the oxtail to the pan, add flour, Worcestershire sauce, and chicken stock. Bring to a boil, cover, and place in a preheated oven to braise until the meat is tender, typically 3 to 3.5 hours.
Shredding Oxtail
Once the oxtail is tender, remove it from the oven, cool slightly, and then pick through the meat to shred it while discarding bones and undesirable parts. Combine the meat with onions.
Making Burger Patties
Shape minced chuck steak into equal patties and season the outsides with salt and pepper. It is important to keep them loosely formed for a juicy burger.
Cooking Burgers
Cook the patties in a hot non-stick pan for about 8 minutes, turning every minute. Brush with English mustard after the first turn to enhance flavor.
Toasting Buns
In a separate pan, toast the brioche burger buns over medium heat until golden brown to add texture and flavor to the burger.
Melt Cheese
Add sliced Red Leicester cheese on top of the nearly cooked burgers, then cover the pan with a lid for about 30 seconds to ensure the cheese melts perfectly.
Preparing Burger Sauce
Finely chop gherkins, tomato, little gem lettuce, and parsley stalks, then mix with natural yogurt to create a flavorful sauce for the burgers.
FAQ
Can I use a different type of meat for the burgers?
Yes, you can substitute minced chuck steak with other ground meats such as beef sirloin, lamb, or even plant-based alternatives.
How do I know when the oxtail is done cooking?
The oxtail is done when the meat is tender and easily pulls away from the bone, which usually takes about 3 to 3.5 hours of braising.
Can I prepare the pulled oxtail in advance?
Yes, you can prepare the pulled oxtail a day ahead and reheat it gently before serving for convenience.
What can I substitute for Red Leicester cheese?
You can use other cheeses like aged cheddar or gouda as an alternative to Red Leicester cheese if needed.
How do I store leftover pulled oxtail?
Store leftover pulled oxtail in an airtight container in the refrigerator for up to three days or freeze for longer storage.
Conclusion
This gourmet burger recipe featuring juicy minced chuck steak and tender pulled oxtail creates a delightful culinary experience. The rich flavors, combined with the creamy burger sauce and melted Red Leicester cheese, elevate this dish into a deliciously satisfying meal. Completing the dish with gravy for dipping adds a comforting touch, making it perfect for any occasion.
More recipes suggestions and combination
Cheesy Mushroom Burgers
Substitute the oxtail with sautéed mushrooms and add a slice of melted cheese on top for a vegetarian twist.
Spicy Chicken Burgers
Use minced chicken instead of chuck steak, and mix in some chili flakes or chopped jalapeños for a spicy kick.
BBQ Pulled Beef Sandwiches
Replace the oxtail with pulled beef, smothered in barbecue sauce, served on brioche buns with coleslaw.
Classic Beef Burgers
Stick to the minced chuck steak but add sliced pickles, onion, and ketchup for a classic burger experience.
Veggie Burgers
Create patties using black beans, quinoa, and spices for a healthy and satisfying vegetarian option.
Fish Tacos
Swap the burgers for grilled fish, served in soft tortillas with lime, avocado, and fresh salsa for a light seafood alternative.
