Double Beef Black Gold Burger
Mustard Cream Sauce

A towering gourmet burger featuring juicy home-minced beef patties, sautéed mushrooms, and crispy bacon, all tied together by a rich French-inspired mustard cream sauce.

Ingredients

• 2 pieces black charcoal burger buns
• 500 g marbled beef steak (e.g., ribeye or chuck)
• 4 strips bacon
• 100 g button or beech mushrooms
• 12 red onion
• 2 cloves garlic
• 100 ml light cream
• 1 tbsp coarse-grain mustard
• 30 ml white wine
• 2 pieces pickled cucumbers
• 1 tsp dried thyme
• to taste salt and black pepper
• optional fresh lettuce

Instructions

1. 1Sauté the onions

   

   Heat a small amount of oil in a pan and add the chopped red onions. Sauté them over medium heat until they become translucent and fragrant. This forms the aromatic base for the savory mustard cream sauce.

   Tip: Keep the heat moderate to release the natural sweetness of the onions without burning them, as burnt onions can make the sauce bitter.
2. 2Infuse with thyme

   

   Once the chopped onions and garlic have become fragrant and translucent, add a generous spoonful of dried thyme to the pan. Sauté for another minute to allow the heat to release the essential oils and earthy aroma of the herb into the base.

   Tip: Be careful not to overcook the herbs at high heat, as dried spices can turn bitter if they burn.
3. 3Deglaze and build the cream base

   

   Add a dollop of coarse-grain mustard followed by a steady pour of light cream and a splash of white wine. Stir gently over medium-low heat to deglaze the pan and incorporate the mustard into a smooth, rich sauce base.

   Tip: Keep the heat moderate to prevent the cream from curdling or separating when it hits the acidic mustard and wine.
4. 4Add pickles for crunch

   

   Lower the heat and allow the sauce to cool slightly before folding in the finely diced pickled cucumbers. This timing ensures the pickles retain their characteristic crispness and provide a bright, vinegary contrast to the heavy cream.

   Tip: Dicing the pickles uniformly ensures you get a bit of crunch and acidity in every bite of the finished burger.
5. 5Prepare the steak

   

   Select high-quality raw steak with a good balance of fat and lean meat. Use a sharp knife to cut the beef into small, uniform chunks. This preparation makes it easier to achieve a consistent texture when mincing the meat for patties.

   Tip: Chilling the meat in the freezer for 15-20 minutes before slicing makes it firmer and much easier to cut cleanly.
6. 6Mince the beef

   

   Place the beef chunks into a food processor and pulse in short bursts. The goal is to create a granular ground meat that retains some texture. Avoid over-processing the meat into a fine paste, as a coarser grind produces a juicier burger.

   Tip: Work in small batches if necessary to ensure all the meat is ground evenly without the bottom layer becoming too fine.
7. 7Form the meat balls

   

   Take a portion of the granular ground beef and roll it into a suitably sized ball. Toss the meat ball back and forth between your palms with some force. This action helps develop a thin oil film on the surface, which ensures the patty stays intact and juicy during the cooking process.

   Tip: Dont overwork the meat, but ensure its packed tightly enough so that it doesnt crumble when it hits the hot pan.
8. 8Shape the flying saucer patty

   

   Place the meat ball down and gently press the edges thin with your palm and thumbs, similar to rolling out a dumpling wrapper. Aim to keep the center slightly thicker while the edges are thin, creating a shape similar to a flying saucer. This unique shape ensures maximum surface contact for a better sear.

   Tip: Keeping the edges thinner than the center helps the patty cook evenly and prevents it from bulging too much in the middle.
9. 9Sear the Flying Saucer patties

   

   Get your grill pan extremely hot—no extra oil is needed as the beef fat will render out. Transfer the patty using the parchment paper for stability, place it face-down, and then gently peel the paper away. The thin edges will sear rapidly for maximum flavor.

   Tip: High heat is essential here; if the pan isnt hot enough, the meat will steam rather than sear.
10. 10Flip and season

    

    Once a deep brown crust has formed, flip the patty to sear the other side. While it finishes cooking, season the browned side simply with a bit of salt and freshly cracked black pepper. This allows the natural aroma of the high-quality beef fat to shine through.

    Tip: Only season the meat after it has started searing to prevent the salt from drawing out moisture too early.
11. 11Sauté mushrooms in beef fat

    

    Do not wash the pan after removing the beef. Immediately add sliced button mushrooms to the hot grill pan. The mushrooms will soak up the residual savory beef fat and browned bits, becoming incredibly flavorful and tender as they sauté.

    Tip: Wait to salt the mushrooms until they have browned; salting too early makes them release water and prevents browning.
12. 12Fry the bacon

    

    Place the strips of bacon into a hot grill pan. Cook them until they reach your preferred level of crispness. For this hearty burger, leaving the bacon slightly fatty and tender adds a rich, satisfying texture.

    Tip: There is no need to add cooking oil to the pan when frying bacon; it will naturally render its own fat as it cooks.
13. 13Spread the cream sauce

    

    Take the bottom half of your black burger bun and use a spoon to spread a generous, thick layer of the prepared French mustard cream sauce over it. This rich and tangy sauce perfectly balances the heavy, savory flavor of the beef.

    Tip: Lightly toast the burger bun halves beforehand so they can hold up to the creamy sauce without becoming soggy.
14. 14Add the second beef patty

    

    Carefully place the second freshly seared beef patty on top of the first to build a hefty double burger. Stacking the hot patties allows their savory, fat-rich juices to seep down into the lettuce and creamy mustard sauce below, enriching the flavor of the entire sandwich.

    Tip: Use a wide spatula to transfer the patty gently so it doesnt break apart, preserving its tender, juicy texture.
15. 15Add the mushrooms

    

    Layer the burger by adding a generous helping of the stir-fried mushrooms on top of the stacked beef patties. The mushrooms, cooked directly in the rendered beef fat, bring a deep, savory umami flavor that elevates the whole sandwich.

    Tip: Drain any excess cooking liquid from the mushrooms before adding them to keep the burger from becoming overly messy to eat.
16. 16Top with bacon

    

    Finish the main assembly by laying the freshly fried bacon strips over the seasoned mushrooms. The slight smokiness and fatty texture of the bacon are the perfect final touches to this incredibly satisfying double beef burger.

    Tip: If the bacon strips are too long, break them in half to ensure every bite of the burger has an even amount of bacon.

Storing Leftovers

Burn It Off

Frequently Asked Questions