Main ingredients 🥩
Beef steakPeanut oilScallionsGarlicSun-dried tomatoesBurger bunsPeanut butterMayonnaise
Striker Chef's Confit Steak Burger
A premium burger made with low-temperature cooked beef in peanut oil mixed with fragrant scallions, sun-dried tomatoes, and peanut butter sauce.
🙋 Recommended for
- ⭐ For those who want to experience a gourmet burger beyond typical fast-food burgers.
- ⭐ For those who want a hearty and deep appetizer that pairs well with champagne or sparkling wine.
Ingredients needed 🛒1 servings
- Beef steak (prime cut) 200g
- Peanut oil (enough to submerge the meat)
- 1 scallion (white and green parts separated)
- 5-6 cloves garlic
- 3-4 sun-dried tomatoes
- 1 set of burger buns
- 1 tbsp crunchy peanut butter
- 3 tbsp mayonnaise
- A pinch of seasoned salt
Recipe 🍳
- Place the beef steak in a pot and pour in peanut oil to submerge it. Maintain a temperature of 55-60°C and cook low-temperature (confit) for 1 to 1.5 hours.
- Remove the meat from the oil. In the remaining peanut oil, add the sliced white parts of scallion and sliced garlic, and gently simmer over medium heat to infuse flavor.
- Sprinkle seasoned salt generously on both sides of the removed meat to season.
- Squeeze the moisture from the dried sun-dried tomatoes and finely chop them.
- Strain the infused scallion, garlic, and chopped tomatoes through a sieve to completely remove oil and moisture.
- Heat some of the remaining confit oil in a pan over high heat. Sear the beef strongly on both sides until deep Maillard color develops, then let it rest briefly.
- Lightly brush the cut sides of the burger bun with peanut oil and toast until golden brown.
- After resting, finely chop the meat into thick, uniform pieces to retain a chewy texture.
- In a bowl, combine the chopped meat, drained scallion, garlic, and tomatoes. Add 1 tbsp crunchy peanut butter and 3 tbsp mayonnaise, and mix until well combined.
- Finally, generously add the sliced green parts of scallion (about equal amount to the meat) and gently mix once more.
- Fill the toasted burger bun generously with the seasoned meat patty and serve.
- Cook the meat in peanut oil at 55-60°C for 1.5 hours.
- Cook the white part of scallion and garlic in the remaining oil, then drain with chopped tomatoes.
- Season the meat with salt, sear over high heat until crispy on the outside, then finely chop.
- Mix the chopped meat, cooked vegetables, peanut butter, mayonnaise, and green scallion parts in a bowl.
- Fill the toasted burger bun generously with the patty.
Cooking tips 💡
- Since the inside is already fully cooked, when pan-searing, use high heat to quickly develop the Maillard reaction on the surface only, preventing juice loss.
- Using pre-minced garlic can make the sauce heavy; always use whole garlic cloves sliced or lightly crushed.
- This burger focuses on the pure flavor of the meat without fresh vegetables or cheese. Serve with dry champagne for a fine dining experience.
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