Joe Isidori, chef and co-owner of Black Tap, reveals the recipe of the brand’s signature burger sauce
My key ingredient: Gochujang
Joe Isidori, chef and co-owner of Black Tap, reveals the recipe of the brand’s signature burger sauce: “Gochujang is a Korean chili paste that adds a great depth of flavour to sauces and dishes. We use it at Black Tap in many of our sauces, including in our special sauce that’s drizzled onto many of our burgers.”
All American Burger
Ingredients and method for the burger
900g 80 per cent lean ground beef
1 1/2tbsp salt
1/2tsp freshly ground black pepper
Canola or vegetable oil for the pan
8 slices American cheese
4 four-inch Martins potato buns
4tbsp special sauce
Place the ground beef in a large bowl and gently use your fingers to fluff the meat, to loosen it. Use a five-inch metal ring or your hands to make four 3/4-inch-thick patties.
Mix the salt and pepper together in a small bowl and use half of it to generously season the tops of the burger patties. Heat a cast-iron flat-top griddle or large cast-iron skillet over medium-high heat for two minutes.
Dip a folded paper towel in oil and use it to grease the pan. With a spatula, carefully transfer the patties to the pan, seasoned-side down. Sprinkle the patties with the remaining salt and pepper mixture.
Cook, without pressing down or moving the burgers, until the bottoms are browned - about five minutes.
Flip the burgers over and continue to cook for about five minutes longer for medium-rare, or seven minutes for medium. If necessary, spoon out the excess fat from the pan.
Place two slices of cheese on each patty, add one teaspoon of water to the pan, and cover it immediately. Cook for 10 seconds (or a few seconds longer, if your pan is large), until the cheese has melted, then transfer the burgers to a plate.
Pour off most of the fat from the pan and use a paper towel to wipe out the browned bits. Open the buns and place the bottom halves cut-side down in the hot pan until browned and toasted, for one to two minutes. Turn the buns over to toast the other side, about 30 seconds to one minute longer. Repeat with the bun tops.
Ingredients and method for Black Tap’s special sauce
1/2 cup mayonnaise
1/3 cup ketchup
1 1/2tbsp mashed canned chipotle chilies in adobo sauce
1/4tsp Gochujang (Korean chili paste)
1 1/2tsp finely chopped half-sour pickle
3/4tsp pickle brine (from the jar)
Combine all ingredients and mix with a whisk.
Transfer each patty to a bottom bun-half. Smear each bun-top with 1 tablespoon of the special sauce.
Add a tomato slice to the top of the burger and cover with lettuce, then place the top bun-half on the burger and serve with a pickle.