23 October 2020

A RM460-Worthy Burger That Doesn’t Break the Bank

Ever wonder what a RM460 burger would taste like but don’t want to break the bank over a meal? Taylor’s Culinary Institute is here to satiate your desire with this sumptuous burger recipe that only costs approximately RM40 (that’s 10x lesser than the retail price)!


Don’t have a stash of money to pay for your date’s meal? Throw a posh, velvety tablecloth over your table, light a couple of tealight candles into the mix, and bring out your best silverware. Impress your date without compromising the taste! You can even make a few of these and invite her friends over!

Duo Beef Burger with Homemade Double Fried Fries

Here’s what you need:

For the brioche bun (Makes 2 buns):

250 gm bread flour

1gm salt

4gm yeast

30gm sugar

2 eggs

75gm milk

60gm butter

Sesame seed

For the condiments:

Roma tomatoes


Iceberg lettuce


Slice cheddar




For the Duo beef patty (Makes 2 patties):

500gm beef bones

200gm beef cheek

50gm carrots

50gm leeks

50gm celeries

50gm onions

250gm striploin




Mixed herbs

For the homemade double fried fries:

500gm Idaho potatoes

800gm groundnut oil




To make the brioche bun:

  1. Mix bread flour, salt, yeast, sugar, eggs, and milk in a mixer using a dough hook. Knead for 10 minutes at low speed.

  2. Once the ingredients have combined into a dough, add the cold butter and continue kneading at medium speed for 5 minutes till full development or at the *window pane stage.

    Wrap and proof for 2 hours at room temperature.

  3. Divide the dough into half. Roll each half into a ball.

  4. Allow to proof at room temperature till they double in volume.

  5. Brush with egg wash and sprinkle some sesame seeds.

  6. Bake at 180⁰C for 10 Minutes.

Window pane stage: When a dough is smooth, translucent, and elastic. This is achieved when the ingredients are properly kneaded together and is ready for fermentation.

To make the Duo beef patty:

  1. Roast the beef bones with carrots, leeks, celeries, and onions till light brown.

  2. Transfer the roasted bones and vegetables into a large pot. Fill it with water and bring it to a boil to make a stock.

  3. Add in the beef cheek and braise for 2 hours till tender.

  4. Remove and slice beef cheek lengthwise to obtain 2 discs of beef cheeks. 

  5. Grind the striploin in a grinder to obtain ground beef.

  6. Mix paprika, salt, pepper, and mixed herbs into the ground beef. Once the seasoning is incorporated into the meat, divide it into 2 balls per portion.

  7. Using one ball of minced meat, place the wagyu cheek in the centre. Using the other ball of minced meat, cover the wagyu to form a burger patty. Repeat this step for the other portion.

  8. Sear the patties to brown before serving.

To make the homemade double fried fries:

  1. Peel, wash, and cut the potatoes into 1cm thick chips. Then, wash under running water for 2-3 minutes.

  2. Bring to boil with salted water (10gm salt for 1 liter water). Place the potatoes inside and gently simmer until cooked thoroughly.

  3. Drain and refrigerate to cool and dry. 

  4. Heat groundnut oil to 130⁰c. Then, fry the potatoes until almost brown. Drain and refrigerate again.

  5. Using the same oil, bring it up to 190⁰c. Fry the potatoes again until golden brown.

  6. Once golden brown, sprinkle with sea salt.

To assemble the burger:

  1. Slice the Roma tomatoes, onions, lettuce, and gherkins.

  2. Using the bottom of the bun, spread some ketchup and mustard. 

  3. Then, place one patty on top of it.

  4. Next, layer the sliced tomatoes, onions, lettuce, gherkins, and cheddar. 

  5. Spread some mayonnaise on the top bun and put that lid on the burger.

  6. Serve it with your delicious fries and enjoy your levelled up (but affordable) burger!


Get your date to join in the fun by getting them to assemble their very own burger! Simply put the ingredients in bowls or plates so they can customise it themselves.

Want to learn how you can cook or recreate your version of the RM460 burger or any other dishes? Find out more at Taylor's Culinary Institute and Taylor's School of Food Studies and Gastronomy.

Taylor's Culinary Institute
Guest Contributor