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)!

Bonus

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
• Onions
• Iceberg lettuce
• Gherkins
• Slice cheddar
• Ketchup
• Mayonnaise
• Mustard

For the Duo beef patty (Makes 2 patties):

• 500gm beef bones
• 200gm beef cheek
• 50gm carrots
• 50gm leeks
• 50gm celeries
• 50gm onions
• 250gm striploin
• Paprika
• Salt
• Pepper
• Mixed herbs

For the homemade double fried fries:

• 500gm Idaho potatoes
• 800gm groundnut oil
• Salt
• Pepper

Method:

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.