Huxtaburger

Wagyu cheeseburger deluxe

By: Daniel Wilson
From: The Huxtaburger Book
Makes: 4
Photographer: Chris Middleton

Dante, Jeff and I opened Huxtable in 2010, in Melbourne’s Fitzroy. The restaurant name came from combining part of the surname of ‘Aldous Huxley’ (as our venture was a ‘Brave New World’) and ‘table’. We liked the ring of ‘Huxtable’, and also loved The Cosby Show.

People immediately thought we named our restaurant after the family in The Cosby Show, so when we decided to open a burger shop we thought it’d be fun to name the burgers after the Cosby family. As we decided to keep our burger range very small, focusing on wagyu beef, we still haven’t run out of names!

Here is our standard burger, from which all the others derive. It is basically what would be called a ‘cheeseburger deluxe’ in the United States.

Ingredients

Quantity	Ingredient
1 heaped teaspoon	sea salt
1/4 teaspoon	freshly ground black pepper
400g	minced wagyu beef
4 slices	cheddar
4	Soft burger buns, cut in half
	Clarified butter, melted, for brushing
	Tomato ketchup
	Pickles, sliced
	Spicy mustard
4	large tomato slices
4	iceberg lettuce leaves, washed, dried and torn
	Basic mayo

Method

Mix the salt and pepper through the beef. Weigh out the mixture into four 100 g portions and flatten them to about 1 cm thick. Lay the patties on a sheet of baking paper.
Heat a flat grill plate, or a large non-stick frying pan, to a medium heat. Cook the patties for about 4 minutes on the first side, then turn them over and place a slice of cheese on each patty. Cook for a further 4 minutes, or until cooked through.
Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.