Big Mark Burger

Votes: 1

Time: 2 hours 35 minutes
Complexity: easily
Servings: 6

The secret to the amazing flavor of the Big Mark burger from renowned chef Mark Murphy lies not only in the large beef patty, but also in the flavorful cheese buns and signature sauce. Instead of the traditional slice of cheese on the patty, the chef suggests mixing the cheese into the bun dough. Take the time to bake your own cheese and pepper buns, and your efforts will be rewarded with the amazing flavor of this unique sandwich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Burgers

1.3 kg ground beef (20% fat), form into 6 patties of 200 g each
2 tbsp. l. rapeseed oil
90 ml melted butter
48 slices of sweet and sour cucumbers

Homemade Cheddar and Black Pepper Buns

1 cup of warm water
45 g fresh yeast
0.5 cups of sugar
150 g melted butter + a little extra for greasing
4 eggs
1.5 tsp salt
4 - 5 cups of premium flour
250 gr. grated cheddar cheese
30 g of crushed black pepper

Ketchup sauce

1 head of garlic
Olive oil
1 cup mayonnaise
2 tablespoons Dijon mustard
1.5 tbsp. ketchup
150 ml of vodka

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

BunsActivate the yeast by mixing it with water and sugar. Add the melted butter and 3 eggs, and mix everything together.

Place 4 cups of flour and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed, then stop the mixer and pour the liquid yeast mixture into the flour. Continue kneading for 5 minutes, until the dough is smooth. You may need to add a little more flour as you knead. The dough should be sticky but easy to work with.
Transfer it to a bowl. Cover with a kitchen towel and let it rise in a warm place for 30 minutes, until the dough doubles in size.

After the dough has risen, transfer it to a lightly floured work surface and knead with the cheese and black pepper. Just be sure to combine the ingredients evenly; do not over-knead. Divide the dough into 6 equal pieces and roll them into balls. Place them on a greased baking sheet and press them flat with the palm of your hand.
Cover and place back in a warm place for 30 minutes until the dough doubles in size.
Preheat oven to 180°C.

Crack the remaining egg into a small bowl, mix well, and brush the tops of the buns with it. Bake until golden brown, 10–15 minutes, rotating the baking sheet once. Cool the buns on a wire rack.
Ketchup sauce: Reduce the oven temperature to 120°C (250°F). Cut the head of garlic in half crosswise and drizzle with olive oil. Season with salt and pepper. Wrap in foil and bake for 35-40 minutes until soft. Then peel the garlic and crush it to form a paste. Reserve 1 tablespoon of the garlic paste for ketchup; the rest can be used in other dishes.
In a bowl, whisk together the mayonnaise, mustard, and roasted garlic. Add the ketchup and vodka. Mix well. The sauce can be refrigerated for up to 6 days.

Prepare the burgers: Preheat an outdoor grill or griddle over high heat. Season the patties with salt and pepper. Drizzle with oil and cook for 3 to 5 minutes per side until medium-rare.
Split the buns in half horizontally and brush with melted butter. Toast them in a pan or on the grill. Arrange 8 cucumber slices on the bottom half of each bun, then place a patty on top. Spoon 1–2 tablespoons of ketchup over the patties and top with the top half of the bun. Serve immediately with the remaining dipping sauce.