Triple Burger Recipe
Burger with 3 choices of meat, tomato, cabbage, potato sticks, ham, gouda cheese, egg, mayo, ketchup, mustard and cilantro and garlic sauce.
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Ingredients
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Buns & Condiments
Meats (3 choices)
Toppings
Sauce mix (cilantro-garlic)
Finishing & Seasoning
Method
Sauce mix (cilantro-garlic)
- 1
Make cilantro-garlic sauce
In a bowl combine 120 ml plain yogurt (or sour cream), 2 tbs mayonnaise, 2 tbs chopped fresh cilantro, 2 minced garlic cloves, 1 tbs lime juice, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth. Taste and adjust salt or lime. Refrigerate until assembly. This yields enough for 3 burgers.
Meats (3 choices)
- 2
Form patties
Divide the ground beef (450 g) into three equal portions (about 150 g each). Do the same for ground pork (300 g) into two or three smaller patties if you prefer mixed layers; for this triple-meat approach, form one beef patty (~150 g), one pork patty (~150 g), and one ground chicken/turkey patty (~150 g). Lightly season both sides of each patty with a total of 2 tsp kosher salt and 1 tsp freshly ground black pepper distributed among the patties.
- 3
Cook patties
Heat a large skillet or griddle over medium-high heat and add 2 tbs neutral oil. When hot, add the patties leaving space between them. Cook each patty about 3-4 minutes per side for a medium doneness (longer if you want well done), or until internal temperatures reach 71°C (160°F) for pork and 74°C (165°F) for chicken, 71°C (160°F) for beef if you prefer. During the last minute of cooking, place a slice of Gouda cheese on top of each patty, cover the pan briefly to melt the cheese (about 30–60 seconds). Remove patties and let rest 2 minutes.
Toppings
- 4
Prepare tomato and cabbage
Slice the tomatoes into 4–6 mm (about 1/4") thick slices until you have about 1.5 cups. Shred enough green cabbage to yield 2 cups and season lightly with a pinch of salt and a drizzle of lime if desired. Set aside.
- 5
Fry eggs
Heat 1 tbs vegetable oil in a non-stick skillet over medium heat. Crack 3 eggs and cook sunny-side up or over-easy to your preference, about 2–3 minutes until whites are set and yolks still runny. Season with a pinch of salt and pepper. Keep warm.
- 6
Prepare ham & potato sticks
If ham slices need warming, place them in the skillet used for patties for 15–30 seconds per side to warm and slightly caramelize. Measure 1 cup of crispy potato sticks (store-bought or homemade) and have ready for assembly.
Buns & Assembly
- 7
- 8
Compose each triple burger
On the bottom bun, spread 2 tbs mayonnaise and 1 tbs ketchup. Add a layer of shredded cabbage (about 2/3 cup), then place the first patty (for example beef). Add a slice of ham over the melted Gouda on that patty. Place the second patty (pork) on top, spread 1 tbs mustard on the inside of the top bun, then place the third patty (chicken/turkey). Top the top patty with a fried egg. Sprinkle about 1/3 cup potato sticks across the egg and top with 1–2 slices of tomato. Drizzle 1–1.5 tbs of the cilantro-garlic sauce over the tomato and sprinkle a little chopped cilantro for garnish. Place the top bun and press gently.
- 9